Garden Minestrone

Ingredients

2 Tablespoons – extra virgin olive oil

1 – large white onion (diced)

4 cloves – garlic (minced)

2 – celery stalks (1/4” sliced)

1 – large carrot (peeled, 1/4” sliced)

1 – small zucchini (diced)

1 – small yellow squash (diced)

6-8 leaves – large lacinato kale (tough stems removed, torn into small pieces)

1 teaspoon – dried oregano

1/2 teaspoon – dried basil

1 teaspoon – fennel seed

29 oz – Lucky’s petite diced tomatoes (2 cans)

14 oz – Lucky’s crushed tomatoes (1 can)

64 oz – Lucky’s vegetable broth (2 cartons)

30 oz – Lucky’s garbanzo beans (rinsed & drained, 2 cans)

15 oz – Lucky’s kidney beans (rinsed & drained, 1 can)

1 cup – small dried pasta (such as ditalini or elbow macaroni)

1 1/2 teaspoons – sea salt

1/2 teaspoon – ground black pepper

Lucky’s grated parmesan

fresh basil

Instructions

1. Heat sauce pot over medium heat. Add EVO oil & onion, sauté until onion is beginning to soften, about 4 minutes.

2. Add garlic, celery, carrot, zucchini & yellow squash; continue to sauté for another 5 minutes.

3. Add dried oregano, dried basil, fennel seed, salt, black pepper, diced tomatoes, crushed tomatoes & vegetable broth. Simmer for approx. 10 minutes.

4. Add garbanzo beans, kidney beans, lacinato kale and dried pasta; simmer, stirring often, until pasta is tender, approx. 10 minutes.

5. Ladle into serving bowls and garnish with parmesan & basil. Enjoy!