Ingredients
3 tablespoons olive oil
1 cup onion, coarsely chopped
1 stalk celery, sliced into 1/2-inch pieces
1 medium zucchini, cut into 1/2-inch pieces
1/4 pound green beans, trimmed and cut into 1-inch pieces
2 carrots, trimmed and cut into 1/2-inch pieces
4 cloves garlic, minced
4 cups vegetable broth (add more if you prefer more broth in your soup)
1 (14.5 ounce) can diced tomatoes
2 (15 ounce) cans kidney beans, drained and rinsed
2 (15 ounce) cans cannellini beans, drained and rinsed
3 cups water
2 tablespoons GOLDEN BLOSSOM HONEY
2 tablespoons fresh parsley, chopped
1 1/2 teaspoons oregano
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon pepper
4 cups fresh kale leaves, chopped (spinach or escarole can be substituted)
1/2 cup orzo or other small pasta
grated parmesan cheese
Honey Tips
Honey Is Magic
In the days before biology and botany were understood, people thought it was a special kind of magic that turned flower nectar into honey.
Directions
Add vegetable broth, diced tomatoes, drained beans, water, honey, parsley, oregano, basil, salt and pepper. Bring to a boil. Reduce heat and simmer 15 minutes
Add kale leaves and orzo. Simmer for another 15 minutes until kale is tender. Let cool about 10 minutes before serving. Sprinkle each serving with parmesan cheese.
Serves: 8
