Ingredients 

• 1 large onion
• 1 medium zucchini
• 2 stalks celery
• 1 carrot
• ½ cup green beans
• ½ cup kidney beans, soaked and cooked (or canned)
• 1 cup kale
• 4 cloves garlic
• ½ cup pasta (pre-cooked)
• 1 Parmigiano Reggiano crust (optional)
• 1 can diced organic tomatoes, with juice
• 5 cups organic chicken or vegetable stock, reduced in salt
• 4 tbsp. Bas-du-Fleuve salted herbs
• 1 sprig rosemary
• 4 sprigs thyme
• 2 tsp dried oregano
• olive oil
• Freshly ground black pepper, to taste
• Parmigiano Reggiano
• Chopped basil

Preparation

1. Dice the vegetables
2. Heat a pot over medium heat. Add olive oil
3. Sauté onions for a few minutes
4. Add zucchini pieces, carrots, celery, kale, thyme and rosemary
5. Sauté over low heat for a few minutes
6. Puree half the can of tomatoes
7. Add diced tomatoes, stock, salted herbs, dried oregano, chopped garlic cloves and pepper.
8. Add the Parmigiano Reggiano rind to flavour your soup
9. Bring to the boil and reduce heat to low. Cook for approximately 30 minutes.
10. At the end of the cooking time, add the green beans, kidney beans and pasta. Cook for a few minutes.
11. Remove the Parmigiano Reggiano crust
12. Serve Minestrone soup with grated Parmigiano Reggiano and freshly chopped basil.