Minestrone Soup

By Marieanne

Ingredients

• 2 tsp butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 900 ml container chicken broth
• 28 oz can no-salt added or regular diced tomatoes
• 19 oz white kidney beans, rinsed and drained
• 2 cups bite-size cauliflower florets
• 2 carrots, thinly sliced
• 1 zucchini, sliced into half moons
• 1/4 lb halved yellow beans
• 2 tsp dried Italian seasoning
• 1/2 cup your favourite small pasta
• 2 tbsp all-purpose flower
• 2 cups milk
• 4 cups (1 L) baby kale or spinach, about 1/2 (5 oz/142 g) pkg
• Freshly ground pepper
• 1/2 tsp (2 mL) salt (optional)
• Grated Canadian Parmesan (optional)

Preparation

Step 1

Melt butter over medium heat.

Add onion and garlic and cook, stirring, until tender, about 3 min.

Stir in broth, tomatoes, kidney beans, cauliflower, carrots, zucchini, beans and Italian seasoning. Cover and bring to a boil.

Reduce heat; simmer covered 10 min. Add pasta. Cover and simmer 10 min longer or until pasta is tender.

In large measuring cup, whisk flour into milk. Gradually whisk into soup. Cook and stir over medium heat until mixture boils.

Stir in kale and pepper; gently boil 2 min. Taste and add salt if needed. Serve sprinkled with parmesan. If soup is too thick the next day, thin with broth or water.