Day 50 -- A Day For Minestrone

Fifty days behind me and yesterday was warm for winter in the midwest.  But today is supposed to be nasty, with snow, sleet and freezing rain in the forecast.  So I've pulled out this recipe for Winter Minestrone.   My sister, L, sent me the recipe from The Urban Spork blog and I altered it to make it fat free.  I replaced the swiss chard with kale, because I have kale in the fridge.  This should keep me warm for the rest of the week!  Thanks, L!

Winter Minestrone

Serves 6 to 8

1/2 medium onion, cut into 1/2 inch pieces

2 stalks celery, sliced crosswise into 1/2 inch pieces

1/2 bulb fennel, cut into 1 inch pieces

2 medium Yukon gold potatoes, peeled and cut into 1-inch cubes

2 cloves garlic, finely chopped

1-35 oz. can whole tomatoes, lightly crushed

8 cups low-sodium chicken stock

1-15 oz. can cannellini beans, drained and rinsed

coarse salt and freshly ground pepper

2 teaspoons red-wine vinegar

1/2 bunch kale, thinly sliced

2 cups short pasta (cooked), for serving

nutritional yeast, for garnish (optional)

Heat small amount of stock over medium high heat.  Add onion, celery, fennel, potatoes and garlic.  Cook, stirring occasionally, about 5 minutes.

Add tomatoes and their juices, additional stock and cannellini beans; season with 2 teaspoons salt and 1/2 teaspoon pepper.  Increase heat to high and bring to a boil.  Reduce heat to a simmer and cook until potatoes are tender, about 10 minutes.

Stir in vinegar and kale; season with salt and pepper.

Prepare the whole wheat pasta to al dente by following the directions included with the pasta.

Divide pasta evenly between bowls.  Ladle soup over the pasta and garnish with nutritional yeast (opt).  Serve immediately.