Vegetarian Escarole Minestrone

A hearty, healthy take on minestrone, this soup features 2 types of beans and tons of delicious veggies. It's a perfect meal for chilly fall nights.

Prep Time:  15 minutes
Cook Time: 20 minutes
Yield: 8 Servings

Ingredients

  • 2 tsp extra virgin olive oil
  • 1 cup onion, diced
  • 1 cup carrot, diced
  • 1 ½ tsp salt, divided
  • ¼ tsp pepper
  • 1 head escarole, washed, chopped (~3 cups)
  • 1 TB garlic, minced
  • 1/8 tsp red pepper flakes
  • 2 quarts vegetable stock
  • 2 15oz cans diced tomatoes in Italian seasoning
  • 1 15 oz can chick peas, rinsed and drained
  • 1 15 oz can kidney beans, rinsed and drained
  • 1 ½ cups small whole wheat pasta (such as shells or elbows)
  • 1 cup frozen cut green beans
  • ¼ cup grated parmesan
  • ¼ cup basil, chopped

Instructions

Heat oil over medium heat in a large stock pot. Add onion, carrot, ½ tsp salt and ¼ tsp pepper and cook, stirring frequently, until softened (~10 minutes). Add escarole and sauté for 1 minute to wilt. Add garlic and red pepper and cook for 1 minute. Add stock tomatoes, chick peas, kidney beans, and green beans and bring to a boil. Add pasta and cook according to package instructions (~7 minutes). Stir in additional 1 tsp salt, parmesan and basil and serve.