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Categories:
extra-virgin olive oil onion carrots celery garlic russet potato russet potato kale tomatoes beef water allspice green beans zucchini Pasta canellini beans salt
Viewed: 25 - Published at: 4 months agoIngredients
- 1/4 cup extra virgin olive oil
- 1 medium onion, chopped
- 1-2 carrots, diced
- 1-2 celery stocks, diced
- Garlic, finely chopped
- 1 large russet potato, diced
- 1 small russet potato, whole
- 6 cups kale, chopped
- 2 large tomatoes, chopped
- 4 cups beef or chicken stock
- 1-2 cups water
- Dash allspice
- Green beans, cut in half
- 1 zucchini, diced
- Pasta (shells, elbow, etc.)
- 1 can canellini beans
- Salt & pepper to taste
Method
- Heat oil in large pot over medium-high heat. Add onion, carrots & celery. Add salt & pepper to taste. Cook until onions are translucent. Add garlic, diced potato, kale, tomatoes. Cook until kale is wilted. Add stock, water, whole potato & dash of allspice; bring to a boil, cover, reduce heat to medium low and cook for approx. 30 minutes. When whole potato is cooked, remove from pot and put in a blender with 2 cups of soup. Puree and return to pot. Add green beans & zucchini. Cook until beans are tender. Add pasta & cook for 5 minutes. Add canellini beans until heated through and pasta is done.
- Top with a drizzle of olive oil and parmesan cheese.
