Minestrone Soup
Ingredients
- carrots (2)
- olive oil (1 tablespoon)
- minced garlic (2 tablespoons)
- onion, peeled, diced (1 medium)
- tomato paste (1 can (6 oz))
- carrot pulp (1 - 1 1/2 cups)
- zucchini, diced (1)
- celery, cut in 1/4-inch pieces (4 stalks)
- diced tomatoes (1 can (28 ounces))
- kidney beans (1 can (15 ounces))
- chicken or vegetable broth (2 boxes (32 ounces each))
- Italian seasoning (2 tablespoons)
- ditalini pasta (1 box (16 ounces))
- chopped kale, stems removed (3 cups)
- shredded Parmesan cheese, for serving (1 cup)
- Large Pot
Instructions
Step 1
1. Press START/STOP, then gradually add carrots to the feed chute one at a time. For best results, allow juicer to process each piece before adding more to the feed chute. Use the pusher to press ingredients down through the feed chute, as needed.
Step 2
2. Place a large pot over medium high-heat and add olive oil.
Step 3
3. Once pot is hot, add the garlic and onion and cook until translucent, approximately 3 minutes.
Step 4
4. Add tomato paste, stir to evenly combine, and sauté for 2 minutes.
Step 5
5. Add remaining ingredients except pasta, kale, and cheese and bring to a boil. Once boiling, reduce heat to low and allow soup to simmer until vegetables are tender, approximately 30 to 45 minutes.
Step 6
6. While soup is cooking, cook and drain pasta according to the box instructions in a separate pot. (Cooking the pasta separately helps keep it from absorbing the soup and getting mushy when storing leftovers.)
Step 7
7. Once the vegetables are tender, add chopped kale and stir to combine, then cook 1 minute or until wilted.
Step 8
8. Serve each bowl of soup over 1/2 cup cooked pasta and top with Parmesan cheese.
