Fall Minestrone (WFPBNO)

With the cooler weather I decided to use some of the wonderful organic produce and make a big pot of soup. This turned out with amazing flavors. Jack and I finished a pot in two days and I made another batch to share with the kids. Feel free to leave out a vegetable you don't like or substitute with what you have on hand.

• 1 sweet onion, chopped
• 3 garlic cloves, minced
• 2 stalks celery, sliced
• 6 cups no chicken broth (I love Better Than Bouillon)
• 2 1/2 cups sweet potatoes, diced
• 2 1/2 cups peeled russets, diced
• 1 cup cut green beans
• 1/2 - 1 cup carrots, sliced
• 28 ounces diced tomatoes, no salt added
• 1 can cannellini beans, rinsed and drained
• 1 teaspoon dried oregano
• 2 bay leaves
• 1 teaspoon black pepper
• 4 cups chopped kale
• 3/4 cup elbow pasta

In a large Dutch oven add 2 tablespoons water over medium heat. Add onion, celery, carrots and garlic. Saute until onions are slightly translucent. Add more water if needed.

Add the rest of the ingredients EXCEPT for the kale and pasta. Stir well and bring to a boil. Once boiling reduce heat to medium-low and cover. Cook until potatoes are done.

Add pasta and kale. Cook for 10-15 minutes until the pasta is done.

Serve with a shot of Frank's hot sauce. We had a small salad to go with this soup. Delicious.

Enjoy!!