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 Flavors and Colors
Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.
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
