Garlicky Kale + Fennel Vegetarian Minestrone

Muir Glen Garlicky Kale and Fennel Vegetarian Minestrone Recipe

Ingredients

1 large white onion, chopped

1 large white onion, chopped

6 cloves garlic, minced or grated with a Microplane Zester/Grater

6 cloves garlic, minced or grated with a Microplane Zester/Grater

2 tbsps olive oil

2 tbsps olive oil

1 cup chopped carrots, about 2-3 large carrots

1 cup chopped carrots, about 2-3 large carrots

1 large fennel, chopped

1 large fennel, chopped

3 medium white potatoes, cubed

3 medium white potatoes, cubed

5 cups vegetable stock

5 cups vegetable stock

2 {14.5 ounce} cans Muir Glen Organics Diced Tomatoes

2 {14.5 ounce} cans Muir Glen Organics Diced Tomatoes

1 cup Tuscan kale, shredded (5-6 leaves with the ribs removed)

1 cup Tuscan kale, shredded (5-6 leaves with the ribs removed)

to taste sea salt and coarse ground pepper

to taste sea salt and coarse ground pepper

Preparation & Directions

  1. Heat the olive oil in large soup pot over a low flame. Add in the onion, garlic, carrots and fennel and cook for about 5 minutes. The onions, fennel and garlic will start to become translucent.

  2. Then add in the potatoes, bay leaf, veggie stock and diced tomatoes, season with sea salt and pepper. Bring to a gentle boil, then turn the heat down to low. Simmer for about 15-20 minutes or until the potatoes are tender. Then add in the kale, stir and simmer for just a few minutes more. The kale will wilt and become bright green, you do not want to overcook your kale!