Minestrone Soup
Ingredients
-
½
ounce
dried porcini mushrooms
-
2
cups
boiling water
-
¼
cup
olive oil
-
1
medium
onion, chopped
-
1
medium
carrot, peeled and chopped
-
1
rib
celery, chopped
-
3
cloves
garlic, minced
-
4
cups
water or vegetable broth
-
1
can
diced tomatoes (28 ounces), undrained
-
1
pound
kale, chopped
-
1
can
chickpeas (15 ounces)
-
8
ounces
orzo pasta
-
to taste
salt and freshly ground black pepper
-
optional
red chili flakes for serving
Instructions
- Soak the dried mushrooms in boiling water for 5 to 10 minutes until soft, then mince them and strain the liquid.
- In a large pot, heat olive oil and sauté onion, carrot, celery, and minced mushrooms with salt and pepper for 15 to 20 minutes.
- Add garlic and cook until fragrant, then stir in the strained mushroom liquid and water.
- Add diced tomatoes, kale, and chickpeas, and bring to a boil. Reduce heat and simmer for 10 to 15 minutes until kale is tender.
- Stir in the orzo and simmer until the pasta is tender, about 5 to 7 minutes.
- Season with additional salt and pepper to taste, and garnish with red chili flakes if desired.
Nutrition Facts (estimated)
Servings
8
Calories
200
Total fat
8g
Total carbohydrates
27g
Total protein
6g
Sodium
48mg
Cholesterol
0mg
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