Midwinter Minestrone

Ingredients

• 2 Carrots, diced
• 3 ribs Celery, diced
• 1 lg Red Onion, diced
• 3-4 cloves Garlic, minced
• 2 Bay Leaves
• 1/2 cup dry-packed Sun-Dried Tomatoes, thinly sliced
• 1/4 cup (about a handful) dried Porcini Mushrooms, chopped
• 1 quart Vegetable Stock
• 2 cups Water
  
• 1 15-ounce can Chickpeas
• 1 small bunch Purple or Green Kale, stems removed and leaves shredded
• 1 1/2 cups Whole Wheat Spiral Pasta

Directions
Saute the Carrot, Celery, Onion, Garlic and Bay Leaves in a bit of Oil until tender, about 6-7 minutes. Season with Salt & Pepper. Add the Tomatoes, Mushrooms, Stock, and Water, and bring up to a bubble. Add the Chickpeas, Kale and Pasta to the pot, and cook until the pasta is al dente according to package directions (the kale will be done at this point, too). Season with salt and pepper to taste.

Verdict
This is a Rachael Ray dish, Vegan-ized. We had some pretty mixed reviews with it. I thought it was just okay - like it was missing something, but I don't know what. I did leave out the mushrooms, only because I couldn't find any dried ones, but I'm not sure they would make that much of a difference. Anyway, Matthew didn't really care for this at all, but Burkely really liked it. I'm really not sure if I'll make it again.