Filippo Berio Minestrone

Ingredients

1/2 cup Filippo Berio Extra Virgin Olive Oil

2 large carrots, chopped

1 celery heart, chopped

1 large onion, chopped

3 large cloves garlic, minced

1 bay leaf

1 tbsp dried thyme

2 cans (15 1/2 oz each) cannellini or great northern beans, rinsed and drained

2 cans (14 1/2 oz each) chicken broth

3 cups water

1 can (14 1/2 oz) diced tomatoes, with juice

6 oz kale, stems removed, chopped

1 cup elbow macaroni

Salt

Freshly ground pepper

1/4 cup grated Parmesan cheese

Directions

Heat olive oil in large saucepan set over medium-high heat; cook carrots, celery, onion, garlic, bay leaf and thyme; cook, stirring, for about 10 minutes or until vegetables are softened but not browned. Stir in beans, broth, water and tomatoes; bring to boil. Reduce heat to low; cover and simmer for 45 minutes.
Stir in kale and macaroni; cover and simmer for 5 minutes. Remove from heat; let stand for 10 minutes. Remove and discard bay leaf. Season with salt and pepper to taste. Sprinkle with Parmesan.

Recipe provided by Chef Sharon Sanders

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Minestrone Recipe