I am usually more in the mood for soups during the fall and winter months, but I am also occasionally partial to a nice minestrone in the summer. I am sharing with you now my quick and easy recipe for a nice light minestrone that is both tasty to eat and inexpensive to make.
2 cans chickpeas
2 cans white beans
1 can tomatoes
4 cups vegetable broth
2 large carrots, chopped
3 ribs celery, chopped
4 cloves garlic, minced
1 onion, diced
2 cups baby kale leaves or regular kale torn into small pieces
1/2 teaspoon crushed red pepper
1 and 1/2 tablespoons olive oil
salt & pepper to taste
handful of fresh basil leaves, if you happen to have some--you can add a teaspoon of dried basil if not.
Saute onions, garlic, celery, carrots, with salt and crushed red pepper in olive oil over low to medium heat until softened, for about 10 to 20 minutes. Then add broth, drained and rinsed canned beans, and tomatoes. Cover pot and simmer on low for 40 - 50 minutes.
Once cooked, remove from heat, season to taste with salt and pepper, stir in kale and basil, and serve. This is also one of those soups that tastes even better the next day, and works really well to bring to work for lunches if you need something tasty to get you through the week.