Rustic Minestrone
Ingredients
- 3 tablespoons Bertolli Extra Virgin Olive Oil divided
- 1 small zucchini sliced in 1/2-inch half moons
- 2 cups tightly packed thinly sliced Tuscan kale leaves
- 1 jar 23 ounces Bertolli Rustic Cut Three Cheese with Aged Asiago, Romano and Parmesan Sauce
- 1 carton 32 ounces vegetable broth
- 1 can 15 ounces cannellini beans, rinsed
- 1/3 cup shaved Parmigiano Reggiano cheese
Instructions
- In 6-quart pot over medium-high heat, heat 2 teaspoons oil. Add zucchini and kale; cook, stirring frequently, about 1-2 minutes, or until kale begins to wilt. Reduce heat to medium; add sauce, broth and beans. Simmer 5-7 minutes, or until heated. Top with shaved cheese before serving.
Notes
Tips: Substitute garbanzo beans, kidney beans, pinto beans or tri-bean blend for cannellini beans. For heartier soup, add 3 cups (9 ounces) refrigerated tortellini pasta with broth and beans. Simmer soup 8-10 minutes more, or until pasta is cooked through.