White Bean and Kale Minestrone Soup
30Prep Time Minutes
30Total Time Minutes
7Number of Ingredients
2 tablespoons Pure Wesson® Canola Oil
1 cup frozen chopped vegetable blend for seasoning (onion, celery, bell pepper)
3/4 cup chopped carrots
2-1/2 cups water
1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, undrained
1 can (15 oz each) Great Northern beans, drained
1-1/2 cups Hunt's® Tomato Sauce
2 cups frozen chopped kale
1/2 cup dry small pasta shells, uncooked
Grated Parmesan cheese, optional
|% Daily Value|
|Total Fat||5 g||7%|
|Dietary Fiber||6 g||22%|
|Vitamin C||13 mg||22%|
|Vitamin A||3240 iu||65%|
Heat oil in large saucepan over medium-high heat. Add vegetable blend and carrots; cook 3 to 5 minutes or until tender. Add water, undrained tomatoes, beans and tomato sauce; stir to combine. Bring mixture to a boil.
Add kale and pasta; stir to combine. Reduce heat and simmer 15 minutes or until kale and pasta are tender, stirring occasionally. Serve with Parmesan cheese, if desired.
Serve Alexia® Artisan Ciabatta Rolls, prepared according to package directions, with the soup.