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From Our Kitchen

Minestrone Verde

Makes 6 servings

1  cup canned Great Northern beans
2  tablespoon olive oil
1  tablespoon garlic, minced
1  onion, chopped
1  zucchini, diced
1  leek, thinly sliced
1  fennel bulb, cored and diced
1  tsp red pepper flakes
1½  quarts vegetable stock
1  bunch kale, stems removed, chopped
1  bunch broccolini, cut into 1 inch pieces
Salt, pepper, and lemon juice, to taste

2  tablespoon olive oil
1  ounce fresh basil leaves
1  tablespoon parmesan cheese, grated
4  ounces macaroni, cooked according to package instructions

Sauté the onion, garlic, leeks and fennel with olive oil in a soup pot until tender. Add the zucchini, red pepper flakes, and kale and cook down for about 5 minutes.  Add the vegetable stock and simmer until all the vegetables are tender.  Add the beans and broccolini; simmer 5 more minutes or until flavors come together.  Season with salt, pepper and lemon juice to taste.

To create the garnish, puree the oil, basil, cheese and cooked macaroni together.  Season to taste.  Top the soup with this garnish.