Minestrone with veggie power

Ingredients

• 1 TBSP olive oil
• 1 medium yellow onion, chopped
• 2 medium carrots, chopped
• 1 cup cherry tomato
• ¼ cup tomato paste
• 2 medium ribs celery, chopped
• 2 potatoes, chopped
• 3 cloves garlic, minced
• 2TSP Italian seasoning or 1 TSP dried oregano and 1TSP thyme
• 1 diced tomatoes can (16 oz)
• 2 cups of water
• 2 bay leaves
• 1 can beans (garbanzo beans proffered 16 oz)
• 1 cup of chopped leafy green (spinach or kale proffered)

Instructions:

1. Warm the olive oil in a large Dutch oven or stockpot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, tomato paste and a pinch of salt. Cook, stirring often, until the vegetables have softened, and the onions are turning translucent, about 7 to 10 minutes.

2. Add potatoes, garlic, Italian seasoning. Cook until fragrant while stirring frequently, about 2 minutes.

3. Pour in the diced tomatoes and their juices, broth and water. Add the salt, bay leaves. Season generously with freshly ground black pepper.

4. Cook for 15 minutes, then remove the lid and beans and greens. Continue simmering, uncovered, for 20 minutes or until the beans are cooked and the greens are tender.