This soup is incredible! If you get a chance to make it, you should! It is super easy to make and super good for you….enjoy.
Sara Polczynski’s Minestrone Soup
1 tablespoon olive oil
1 leek, chopped
1 large carrot, cut into 1/2-inch dice
1/2 pound yams, diced
3 garlic cloves, chopped fine
4 cups (1 box) chicken broth (preferably low-salt)
1 teaspoon dry Italian seasoning
1 can of beans, such as cannellini, garbanzo or kidney, drained
1 can tomatoes, chopped coarse, retaining juice
1/2 pound (about 4 cups) hearty greens, such as cabbage, kale or chard, rinsed and drained, stems discarded, and leaves chopped
Salt and pepper, to taste
Freshly grated parmesan
In a heavy kettle, heat the oil over moderate heat, add the leek and cook the mixture, stirring, until the leek is softened. Add carrot, yams and garlic and cook the mixture, stirring, for 4 minutes. Add the broth and Italian seasoning and cook until all of the vegetables are softened. Add the beans and tomatoes and their juice, and cook the mixture, simmering uncovered, for about 15 minutes.
Stir in the greens and cook until all the greens are wilted. Season with salt and pepper.
The soup may be made three days in advance and kept covered and chilled. Reheat the soup, thinning with water if desired. Sprinkle parmesan on soup to serve.