MINESTRONE

My husband recently had some dental work done - which turned out to be a bigger deal than either of us had realized.
Upon discharge he was instructed to follow a soft diet - steak night was out, and soup night was in!!
I was depending on the age old remedy of a restorative broth to aid my husband on his road to recovery, and I do believe this warm, nourishing and comforting recipe definitely helped the healing process.

MINESTRONE

2 tablespoons olive oil
1 onion, chopped
1 carrot, chopped
1 celery stalk, chopped
salt and black pepper
2 potatoes, peeled and cut into 1 inch chunks (I used sweet potatoes)
1 cup chopped fresh tomatoes
1 zucchini, cut into 1 1inch pieces
1 bunch kale, chopped
1 cup canned cannellini beans, drained
1/2 cup freshly grated parmesan cheese (optional)

In a large pot, heat the oil over medium heat. Add onion, carrot, and celery. Sprinkle with salt and pepper to taste. Cook, stirring often, for 10 to 15 minutes or until vegetables begin to soften.
Add potatoes, sprinkle with salt and pepper. Cook, stirring occasionally, for 5 to 10 minutes or until vegetables are a light brown. Add 4 to 6 cups of water, stirring to scrape up any brown bits from bottom of pot. Add tomatoes, bring to a boil, and then lower heat to a simmer. Cook, stirring occasionally, for about 15 minutes.
Add zucchini and kale, raising heat if necessary to keep mixture at a steady bubble. Cook until vegetables are very tender, another 10 to 15 minutes. Stir in beans. Cook for 3 to 4 minutes. Add salt and pepper, if needed. Top with parmesan cheese and a drizzle of olive oil if desired.
Enjoy!

Recipe adapted from Relish, March 2012
www.relish.com/