Minestrone Soup

Ingredients

1 tablespoon olive oil

½ cup minced green onions, green portion only

1 celery stalk, thinly sliced

1 teaspoon dried oregano

1 teaspoon dried basil

1½ cups tomatoes with their juice

6 cups chicken or vegetable broth

1 dried bay leaf

2 sprigs fresh oregano or basil

12 ounces chopped fresh kale

9 ounces rice vermicelli

¼ cup chopped walnuts

½ cup grated parmesan cheese

Kosher salt and freshly ground black pepper

Instructions

Heat the olive oil in a soup pot over medium-high heat. Add the green onions, celery, oregano, and basil. Sauté, stirring occasionally, until the vegetables are bright green and tender, 4 to 5 minutes.
Add the tomatoes, broth, bay leaf, and sprigs of oregano, and stir to combine. Reduce the heat to medium-low and simmer until the soup is flavourful, 12 to 14 minutes.
Add the kale, vermicelli, and walnuts. Simmer until the kale and vermicelli are fully cooked and tender, 12 to 14 minutes. Remove and discard the bay leaf and oregano sprigs.
Just before serving, return the soup to a simmer. Stir in the parmesan and season with salt and pepper.
Serve in warmed bowls.

Ingredients