I a large pot, heat oil over heat. Add onion, carrot, and celery.
Sprinkle with salt and pepper to taste. Cook, stirring often, for
10 to 15 minutes or until vegetables begin to soften and darken
around the edges.
Add potatoes, sprinkle with salt and pepper. Cook, stirring
occasionally, for 5 to 10 minutes or until vegetables are
nicely browned. Add 6 cups water, stirring to scrape up any
brown bits form bottom of pot. Add tomatoes, bring to a
boil, and then lower heat to a simmer. Cook, stirring
occasionally, for about 15 minutes.
Add zucchini and kale, raising heat if necessary to keep mixture
at a steady bubble. Cook until vegetables are very tender, nutes.
Add salt and pepper if needed. Top with Parmesan cheese and a
drizzle of olive oil.
Originally Submitted
12/31/2013
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