Nicole's Vegetarian Minestrone

1 Tbsp Olive Oil
1 Medium Onion, Chopped (1 cup)
6 oz White Mushrooms, Sliced
1 Cup Celery, Chopped
1 Cup Carrots, Chopped
1.5 Cups Zucchini, Cut into 1/2-inch pieces
1.5 Cups Summer Squash, Cut into 1/2-inch pieces
1 Tbsp Garlic, Chopped
1 Tub Knorr Vegetable Homestyle Concentrated Stock
10 Cups Water
2-14 oz Cans Cannelini Beans, Rinsed Well
2-14 oz Cans Italian Diced Tomatoes
4 oz Barrila PLUS Elbows
1 tsp Oregano, Dried
1/8 tsp Red Pepper Flakes
1 tsp Kosher Salt
1/4 tsp Black Pepper
8 Cups Kale, chopped
1/4 Cup Parmesan Cheese, Shredded

4 cups of vegetable broth and 6 cups of water can be substituted for the Concetrated Stock and 10 cups of water.

Heat a large dutch oven or soup pot over medium heat. Add olive oil to the pan; swirl to coat. Add onion and saute until soft. Add mushrooms and saute for an additional 5 minutes. Then add the celery, carrots, zucchini, summer squash, and garlic. Cook for 5 minutes, stirring frequently. Add the concentrated stock, water, cannellini beans, tomatoes, oregano, red pepper flakes, salt, and pepper. Cook until boiling. Then add the elbow pasta and cook until tender (about 7-8 minutes). When all vegetables are tender, add the kale and cook for an additional 5 minutes. When served, top with 1 tsp of shredded parmesan cheese.

Serving Size: Makes 12 1.5-cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user NENGLER1.