Roasted Vegetable Minestrone Soup

Ingredients

• 1/3 recipe Oven Roasted Vegetables (cut into bite sized pieces)
• 1 tablespoon extra-virgin olive oil (plus extra for drizzling)
• 1 bunch lacinato kale (also called Italian and Dino kale, sliced crosswise into thin ribbons)
• 3 carrots (thinly sliced on the diagonal)
• 4 cups chicken broth
• 2 cups freshly cooked cannellini beans ((or 1 15-1/2 ounce can, drained))
• salt and freshly ground black pepper
• Parmigiano-Reggiano cheese

Instructions

1. 1

   --- Oven Roasted Vegetables ---

2. 2

   Start by making Oven Roasted Vegetables one day and save out 1/3 of the recipe to make this frittata.

3. 3

   --- Roasted Vegetable Minestrone Soup ---

4. 4

   Heat olive oil in a soup pot over medium heat.

5. 5

   Add kale; cook and stir until kale begins to wilt, about 3 minutes. Add carrot, cook and stir for 1 minute.

6. 6

   Stir in water or broth, leftover vegetable bake, and beans; bring to boil. Reduce heat and simmer 15 minutes, until kale and carrots are tender. Season to taste with salt and pepper.

7. 7

   Serve topped with shaved Parmigiano-Reggiano cheese and a generous drizzle of olive oil.