{
 "@context": "https://schema.org",
 "@type": "Recipe",
 "author": {
  "@type": "Organization",
  "name": "asharedpalate.com"
 },
 "name": "Minestrone with Kale",
 "description": "A vegan dinner soup of beans, tomatoes, small pasta and kale with lemon, about 368 mg sodium and 278 kcal a bowl.",
 "recipeCategory": [
  "Dinner"
 ],
 "recipeYield": "6 servings",
 "totalTime": "PT1H",
 "recipeIngredient": [
  "2 tbsp olive oil",
  "1 large onion (about 7 oz), peeled and chopped",
  "3 medium carrots (about 6 oz), peeled and diced",
  "3 stalks celery, diced",
  "1 medium zucchini (about 7 oz), diced",
  "2 tbsp no-salt-added tomato paste",
  "1½ tsp garlic powder",
  "1 tsp dried oregano",
  "1 tsp dried basil",
  "½ tsp dried thyme",
  "2 bay leaves",
  "1 can (28 oz) no-salt-added diced tomatoes, with juice",
  "6 cups water",
  "¾ tsp salt",
  "½ tsp black pepper",
  "1 can (15 oz) no-salt-added cannellini beans, drained and rinsed",
  "1 can (15 oz) no-salt-added kidney beans, drained and rinsed",
  "¾ cup (85 g) small dry pasta, such as ditalini",
  "6 oz kale (about 6 loose cups), stems removed, chopped",
  "2 tbsp lemon juice",
  "2 tbsp chopped fresh parsley"
 ],
 "recipeInstructions": [
  {
   "@type": "HowToStep",
   "text": "Warm the oil in a large pot on medium. Cook the onion, carrots and celery 8 minutes, stirring now and then, until the onion is soft."
  },
  {
   "@type": "HowToStep",
   "text": "Add the zucchini and cook 3 minutes more. Stir in the tomato paste, garlic powder, oregano, basil and thyme. Cook 2 minutes, until the paste darkens a shade."
  },
  {
   "@type": "HowToStep",
   "text": "Pour in the tomatoes with their juice and the water. Add the bay leaves, salt and pepper. Bring to a boil, then turn down to a gentle simmer."
  },
  {
   "@type": "HowToStep",
   "text": "Simmer, partly covered, 25 minutes, until the carrots are tender."
  },
  {
   "@type": "HowToStep",
   "text": "Add both cans of beans and the pasta. Simmer 10 to 12 minutes, stirring often, until the pasta is tender. A mile up water boils lower, so taste a piece at 10 minutes rather than trusting the box."
  },
  {
   "@type": "HowToStep",
   "text": "Stir in the kale and cook 3 to 4 minutes, until it is bright and soft. Take out the bay leaves."
  },
  {
   "@type": "HowToStep",
   "text": "Stir in the lemon juice and parsley. If the soup is too thick, add water, ½ cup at a time."
  },
  {
   "@type": "HowToStep",
   "text": "Cool no more than 2 hours, then refrigerate, covered, up to 4 days. Reheat to a boil, adding water, since the pasta keeps drinking."
  }
 ],
 "nutrition": {
  "@type": "NutritionInformation",
  "servingSize": "1 of 6",
  "calories": "278 kcal",
  "proteinContent": "13.0 g",
  "carbohydrateContent": "46.2 g",
  "fatContent": "6.1 g",
  "saturatedFatContent": "0.9 g",
  "sugarContent": "9.0 g",
  "sodiumContent": "368 mg",
  "fiberContent": "12.4 g"
 },
 "image": "https://asharedpalate.com/assets/scenes/minestrone-with-kale.jpg",
 "imageAlt": "Minestrone of cannellini and kidney beans, diced tomatoes, carrots, celery, zucchini, small pasta and kale, in a bowl",
 "url": "https://asharedpalate.com/minestrone-with-kale"
}