S'sK Minestrone Soup

*A Sebastian's Kitchen Original Recipe

S'sK Minestrone Soup

Ingredients:

1 cup kidney beans uncooked (to be cooked separately)

12 cups water

1 teaspoon veggie bouillon jelly or 1 bouillon cube

1 bunch collard greens

1 bunch celery

2 leeks

3 medium fresh organic tomatoes diced

1 large can organic diced tomatoes

8 oz. small pasta

dried oregano to taste

dried basil to taste

salt to taste

pepper to taste

Shredded mozzarella cheese for topping on soup

Step 1: Cook kidney beans in a separate medium pot (approx. time 1 hour to 1 ½ hours)

1. Cook kidney beans according to instructions on product bag.

2. When beans are tender, strain from pot and rinse under cold water.

3. Store beans in an airtight container in the refrigerator until recipe calls for beans to be added to soup.

4. Need more bean cooking help? Check out my how to boil kidney beans post here.

Step 2: Veggie prep
1. Wash collard greens.
    a. Cut off large center stems/veins of collard greens.

    b. Chop collard greens leaves. Set aside.
2. Wash and cut celery and leeks. Set aside.
3. Wash and dice fresh tomatoes. Set aside.

Step 3: Soup

1. Turn stovetop to medium-high heat.
2. Add all the water to a large pot.
3. Add veggie bouillon jelly or cube to water and stir well.
4. Add collard greens, celery, and leeks to water. Stir frequently.
5. When water begins to boil, lower heat to medium and simmer for 30 minutes stirring frequently.

6. Add freshly diced tomatoes and canned tomatoes and continue stirring occasionally.
    a. Simmer for an additional 10 minutes.

7. Add pre-cooked kidney beans to pot.
8. Add oregano, basil, salt, and pepper to taste.
9. Soup should start smelling and looking done. All veggies should be soft by now. Calculate how long the soup still has to cook, when you have about 10 minutes left, add the pasta.
10. Add small pasta to soup and continue to boil until pasta is cooked. Stirring frequently to prevent pasta from sticking to the bottom of the pot.
11. Once pasta is cooked, soup is done and ready to serve.

12. Pour soup into serving dish and top with shredded mozzarella cheese.