Warm the Fuck Up Minestrone

Ingredients

• 2 tsp olive oil
• 1 onion (chopped)
• 2 carrots (sliced into half-moons)
• 3 ribs celery (chopped)
• 1 potato (large, cut into dice-size pieces)
• 2 tsp rosemary (minced fresh)
• 3 cloves garlic (minced)
• 1 pinch red pepper flakes
• 1 bay leaf
• 1 can tomatoes (14.5 ounces low-salt diced)
• 0.5 cup lentils (dried black)
• 7 cups vegetable broth
• 0.25 tsp salt
• ground pepper (to taste)
• 1 cup pasta (small shapes like shells or stars)
• 5 cups cabbage (shredded green)
• 5 cups kale (shredded (optional, use instead of cabbage))
• 2 tsp red wine vinegar
• 0.5 lemon juice (juice of 1/2 lemon)
• 0.25 cup parsley (chopped fresh)
• 0.25 cup basil (minced fresh)

Instructions

1. 1

   Heat the oil in a large soup pot over medium heat. Add the onion, carrots, and celery and sauté until the onion starts to look golden brown, 3 to 5 minutes.

2. 2

   Add the potato, rosemary, garlic, pepper flakes, and bay leaf. Cook for 30 seconds to get the garlic going, then add the diced tomatoes and lentils and cook for another 30 seconds.

3. 3

   Pour in all the broth and bring to a simmer. Reduce the heat and let it go at a gentle pace until the lentils are almost cooked and the potato is tender, about 15 minutes.

4. 4

   Add the salt, pasta, and cabbage (if using kale, don't add it yet) and keep the pot gently simmering until the pasta is cooked through, 5 to 10 minutes depending on your pasta. If using kale, fold it in after the pasta is cooked and let the pot simmer for 2 more minutes.

5. 5

   Remove from the heat and add the vinegar and lemon juice, stirring well. Fold in the parsley and basil and let the pot sit for a minute or two.

6. 6

   Taste and adjust seasoning with pepper or more rosemary as needed. Pull out the bay leaf and serve right away.

• 

  Sundried Tomato Compound Butter

  10 minItalian
• 

  Roasted Red Pepper Tofu Pasta

  30 minItalian
• 

  Chocolate Biscotti

  48 minItalian
• 

  Butternut Squash Risotto

  30 minItalian