Mediterranean Minestrone<\/span><\/h2> <\/div>

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Ingredients:
Mir Poix\n
1 medium onion
\n2 carrots\n
2 celery stocks\n
1 fennel bulb\n
\n32 oz vegetable stock\n
Bunch of mint chiffonade\n
Sprig rosemary\n
3 gloves garlic\n
One fresh tomato\n
3 sun dried tomatoes\n
16oz pinto beans\n1\/4 cup lentils\n
Table spoon of lemon juice\n
Salt and pepper to taste\n
Red pepper flakes\n
\nStove top for 30min\n
\n2 golden potatoes diced 15min\n
Kale\n5 min\n
1 cup Torocini cooked<\/font><\/span><\/p>  

Directions:
1. Cut Mir Poix to medium dice
2. Preheat large cast iron dutch oven on med\/low 
3.  add 2 tables spoons of grapeseed oil
4. Add prepared Mir Poix to the pot
5. sweat vegetables over low heat for 15min. 
6. add vegetable stock, Mint, rosemary garlic tomato
        lemon juice, red pepper flakes turn up heat to medium 
        and simmer for 30 min. 
7. after 30 min peal and dice potatoes and add to pot. 
8. in a separate pot cook torocini or pasta of choice until aldente 
9. 15min after adding potatoes add 1 cup of kale torn into bite size          pieces
10. let kale steam in soup pot for 5 min. then add pasta. 
salt and pepper to taste let cool and serve. <\/font>
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This recipe makes about 6 servings. I put the rest in Tupperware and use throughout the week. <\/span><\/p> <\/div>\n <\/div>\n<\/div> <\/div><\/div><\/div> <\/div>\n <\/div>\n<\/section>\n