White Bean and Kale Minestrone Soup

Vegetarian minestrone soup recipe with frozen chunky vegetables, canned white beans and frozen chopped kale for ease of prep.

Ingredients:

• 2 tablespoons Pure Wesson® Canola Oil
• 1 cup frozen chopped vegetable blend for seasoning (onion, celery, bell pepper)
• 3/4 cup chopped carrots
• 2-1/2 cups water
• 1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, undrained
• 1 can (15 oz each) Great Northern beans, drained
• 1-1/2 cups Hunt's® Tomato Sauce
• 2 cups frozen chopped kale
• 1/2 cup dry small pasta shells, uncooked
• Kraft® Grated Parmesan Cheese, optional

Directions

1. Heat oil in large saucepan over medium-high heat. Add vegetable blend and carrots; cook 3 to 5 minutes or until tender. Add water, undrained tomatoes, beans and tomato sauce; stir to combine. Bring mixture to a boil.
2. Add kale and pasta; stir to combine. Reduce heat and simmer 15 minutes or until kale and pasta are tender, stirring occasionally. Serve with Parmesan cheese, if desired.