Minestrone Soup

Veggie overload. So many veggies, you won't know what to do with yourself. Veggies galore. Vegetables up the wah-zoo. Veggie parade. Lots of veggies in this soup and it's still filling and GOOD.



2 Tbsp butter
2 Tbsp olive oil
1 onion, diced
1 stalk of celery, diced
2 carrots, peeled and diced
2 cloves garlic, minced
1/4 tsp dried rosemary
1/4 tsp crushed red pepper flakes
2 large tomatoes, diced
2 russet potatoes, diced
1 15 oz can kidney beans
7 cups water
1/2 lb green beans, ends removed and cut into bite size pieces
3 kale leaves, stems removed and thinly sliced
Freshly grated Parmesan cheese for serving

In a large pot over medium high heat, add the butter and olive oil. Once the oil runs quickly in the pan, add the onion, celery, carrots, garlic, rosemary, crushed red pepper flakes and season with salt and pepper. Cook until onions begin to turn golden in color.

Add tomatoes and cook until some of the moisture evaporates. Add potatoes, kidney beans and water. Stir well and allow to come to a boil. Once boiling, stir in green beans and simmer until tender, about 30 minutes. Add kale leaves and stir until incorporated. Simmer for an additional 20 minutes. Serve with cheese on top and bread for dipping.

Yields 6 servings.

Rookie's Notes: You can use a different green if you don't prefer kale. I just like kale because it holds up and doesn't get slimey. Yuck.