📖 Instructions

1. Gather your ingredients: Dice 1 onion, 2 carrots, and 2 celery stalks. Mince 2 cloves of garlic. Chop 1 cup of kale and set aside. Don't forget your dry pasta - ditalini, elbow macaroni, or small shells work great.
2. Sauté the aromatics: In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, until the vegetables start to soften and the onion becomes translucent. Don't rush this step; it's where the flavor foundation begins!
3. Add garlic and herbs: Add the minced garlic and 1 teaspoon of dried oregano to the pot. Cook for another minute until fragrant. Be careful not to burn the garlic, or it will turn bitter.
4. Incorporate tomatoes and broth: Pour in one 28-ounce can of diced tomatoes (undrained) and 6 cups of vegetable broth. Stir well to combine. Season with salt and pepper to taste.
5. Simmer the soup: Bring the soup to a boil, then reduce the heat to low, cover the pot, and simmer for 15 minutes. This allows the flavors to meld together beautifully.
6. Add beans and pasta: Stir in one 15-ounce can of cannellini beans (drained and rinsed) and 1/2 cup of small pasta. Increase the heat slightly to maintain a gentle simmer and cook for another 10-12 minutes, or until the pasta is tender.
7. Introduce the greens: Add the chopped kale to the soup and cook for another 3-5 minutes, or until the kale is wilted and tender. Adding the greens last prevents them from becoming mushy.
8. Taste and adjust: Give the soup a taste and adjust the seasoning as needed. You might want to add a little more salt, pepper, or oregano to suit your preferences. A pinch of red pepper flakes can add a nice kick, if you like a little heat.
9. Serve: Ladle the minestrone soup into bowls and garnish with a drizzle of olive oil and a sprinkle of grated Parmesan cheese (optional). Crusty bread is a perfect accompaniment for sopping up all that delicious broth.