Minestrone Soup

Ingredients:

• 1 medium onion, diced
• 4 cloves garlic, peeled and chopped
• 4 carrots, sliced
• 2 large zucchini, sliced
• 2 potatoes, cubed
• 1 cup chopped kale
• 1-14.5 ounce can of kidney beans, rinsed and drained
• 1-28 ounce can of petite diced tomatoes
• 3 tbsp tomato paste
• 2 vegetable bullion cubes
• 1 tbsp Italian seasoning
• 4 cups water
• 1 cup day-old sourdough bread peices
• 1 cup small pasta noodles (cavatappi is my favorite)
•  2 tbsp balsamic vinegar

Method:

1. In a large pot, saute garlic and onions in olive oil until tender.

2. Toss in carrots, zucchini, and potatoes. Let them cook for about 5 minutes.

3. Add in kale, beans, diced tomatoes, tomato paste, bullion cubes, Italian seasoning, and water. Bring mixture to boil.

4 Once boiling, add in bread pieces, noodles and balsamic. Cook for 10 minutes or until noodles are done. Season with salt and pepper to taste.

5. Serve in bread bowl.