Rustic Minestrone Soup Warm up your day with a bowl of our Rustic Minestrone. This vegetarian classic is the perfect mix of marinara blended with aged Asiago, Romano and Parmesan cheeses, kale, zucchini and cannellini beans. Topped with shaved Parmigiano-Reggiano cheese, it's a truly delicious meal you can enjoy all week long. 6 Servings 9 minutesPrep Time 15 minutesCook Time 0 peopleloved this print Ingredients Directions Ingredients 1 small zucchini, sliced in 1/2-inch half moons 2 cups tightly packed, Tuscan kale leaves,, thinly sliced 1 carton (32 ounces) vegetable broth 1 can (15 ounces) (cannellini) beans, rinsed 1/3 cup shaved Parmigiano-Reggiano cheese 3 table Bertolli® Extra Virgin Olive Oil Rich Taste, divided 1 jar (23 ounce) Bertolli® Rustic Cut™ Three Cheese with Aged Asiago, Romano & Parmesan Sauce Directions Step 1: Heat 2 tsp. oil in 6-quart pot on medium-high heat. Step 2: Add zucchini and kale; cook 1-2 min. or until kale begins to wilt, stirring frequently. Step 3: Reduce heat to medium; add sauce, broth and beans. Simmer 5-7 min. or until heated Step 4: Variation: For a twist, try this recipe with your favorite variety of Bertolli® Rustic Cut™ Sauce like Bertolli® Rustic Cut™ Roasted Garlic Marinara with Garden Vegetables Sauce. For a heartier soup, add 3 cups (9 oz.) refrigerated tortellini pasta with the broth and beans. Simmer soup an additional 8-10 min. or until pasta is cooked through. Share This Recipe Share How To Sending Thank you! Your email was sent.Send another! Send More Enter your name* Recipient Name* Recipient Email Address* Enter your message here Hey! Thought you might like to learn how to do this from Bertolli. * Required field Send How To Related How To's & Recipes 15-Minute Chicken Margherita Get Cooking Tuscan Table Fall Get Cooking Spicy Tuscan Rigatoni with Sausage & Mushrooms Get Cooking Antipasto Tray Get Cooking Alfredo Florentine Lasagna Get Cooking Marinade Ratio Get Cooking
