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Brrr… It’s Cold Out!  Try this delicious soup to warm your body and soul.  Not only is soup a fantastic comfort food, but the ingredients usually cost very little and go a long way.  You will definitely have left overs for lunch tomorrow!  Don’t forget to follow What’s Cooking’s “Call the Kids” tips to get your kids into the kitchen working at your side.

Minestrone with Kale and White Beans

For a little variety, feel free to try using Kale, collard greens, escarole or other winter greens in this warm, hearty and flavorful soup. The beans are creamy and taste delicious next to the sweet flavor of the tomatoes.

1 Tbs  olive oil
2  cloves garlic, minced
1  medium onion, chopped
Coarse salt and ground pepper
2 Tbs tomato paste *
2 bunches kale, stalks removed, leaves coarsely chopped
1/2 tsp dried thyme
1/2 tsp red-pepper flakes
2 cans (19 ounces each) white beans, rinsed and drained
1 can (14 1/2 ounces) organic diced tomatoes in juice
Grated Parmesan, for serving

1. In a large saucepan, heat oil over medium. Add onion and garlic; season with salt and pepper.
2. Cook, stirring occasionally, until onion begins to soften, 5 to 6 minutes.
3. Add tomato paste, and cook, stirring, until onion is coated, about 30 seconds.
4. Add kale, thyme, and red-pepper flakes, if using. Cook, stirring, until collards start to wilt, 2 to 4 minutes.
5. Place 1/4 of beans in a bowl, and mash them with the back of a spoon (this will help thicken soup). Add all the beans to the pan, as well as tomatoes with juice and 4 cups water.
6. Bring to a boil; reduce heat, cover and simmer, until the greens are tender, 10 to 15 minutes.
7. Season with salt and pepper; serve with grated Parmesan, if desired.

Servings: 6
Preparation time: 25 minutes
Ready in: 40 minutes

Cooking Tips
* Tomato Paste can be purchased in a tube, like toothpaste, so that you can use only what you need for each recipe. If you don’t have a tube like this, you can freeze leftover tomato paste from a can in 1 Tbs. blobs inside a freezer ziplock bag.

CALL THE KIDS:

• Peel the paper skin from the garlic
• Chop onion with a food chopper
• Drain and rinse white beans
• Wash and dry kale
• Tear leaves of kale from the stalk and tear into bite sized pieces.