Roasted Vegetable Minestrone Soup

You can use broth or water for the liquid in this soup - or even the juice from cooked beans if you've saved it.

Prep Time10

Cook Time20

Total Time30

Course: Main Course, Soup

Cuisine: Italian

Servings: people

1/3 recipe Oven Roasted Vegetables cut into bite sized pieces
1 tablespoon extra-virgin olive oil plus extra for drizzling
1 bunch lacinato kale also called Italian and Dino kale, sliced crosswise into thin ribbons
3 carrots thinly sliced on the diagonal
4 cups chicken broth
2 cups freshly cooked cannellini beans (or 1 15-1/2 ounce can, drained)
salt and freshly ground black pepper
Parmigiano-Reggiano cheese

Start by making Oven Roasted Vegetables one day and save out 1/3 of the recipe to make this frittata.

Heat olive oil in a soup pot over medium heat.
Add kale; cook and stir until kale begins to wilt, about 3 minutes. Add carrot, cook and stir for 1 minute.
Stir in water or broth, leftover vegetable bake, and beans; bring to boil. Reduce heat and simmer 15 minutes, until kale and carrots are tender. Season to taste with salt and pepper.
Serve topped with shaved Parmigiano-Reggiano cheese and a generous drizzle of olive oil.

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