Mozzarella and Black Olive Minestrone

January 2, 2012

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Look what I scored.

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I’m a huge fan of olives- any color, any type. I can’t get enough of that salty, briny goodness.

This month, Lindsay Olives is celebrating a “Life Should Taste Good” event with Kitchen PLAY and they’ve asked me to join in the celebration. My job for the big event was to create a delicious soup incorporating Lindsay Olives. I knew immediately I would use black olives. I love black olives on pizza, so I decided to create similar flavors in this soup. I also wanted a bulky, hearty soup that would stick to my ribs for days. And just like that, the concept for this mozzarella minestrone and black olive soup was born.

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Ingredients: (makes 4 to 6 servings)

2 Tablespoons olive oil

1/2 cup chopped onion

1 clove garlic, minced

1/2 cup chopped carrots

1/2 cup chopped celery

1 teaspoon fresh, chopped oregano

1 teaspoon fresh, chopped basil

2 14oz cans of diced Italian seasoned tomatoes

1 bunch of kale, rinsed and shredded

1 cup coarsely chopped Lindsay Olives black olives

1 14 oz can of kidney beans, drained and rinsed

4 cups water

1 cup cavatelli pasta (or whatever pasta you like)

2 teaspoons coarse salt

fresh mozzarella, sliced

Directions: In a soup pot, heat the olive oil, garlic, onions, carrots and celery. Cook a few minutes, until slightly tender. Add in the beans, oregano, and basil.

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Then, add in the tomatoes and kale.

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Next, add the black olives and water.

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When the kale begins to wilt, add in the pasta.

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Bring soup to a boil and then reduce to a simmer for about 20 minutes, until all the veggies are tender. Ladle into serving bowls and cover with fresh mozzarella.

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Bake at 400 degrees F, until mozzarella melts and becomes bubbly and slightly brown.

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Garnish with additional black olives and oregano for color.

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Serve and enjoy!

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Creating this recipe was such a fun experience! Thank you Kitchen PLAY and Lindsay Olives for helping me to remember “Life Should Taste Good”!

*Lindsay Olives is also sponsoring a delicious giveaway at Kitchen PLAY.
Simply recreate this or any recipe from this month’s Progressive Party,
post about the experience on your blog and provide a link to your post on
Kitchen PLAY to enter.  All qualifying bloggers in each course will be
entered to win $50 and an assortment of Lindsay Olives products shipped
directly to each winner (valued at an additional $15). To qualify,
participants must reside in the US.

*The deadline is January 31, 2012. Please review the complete contest rules before entering. Good luck!*

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*This original recipe was created for the Kitchen Play’s Progressive Party, sponsored by Lindsay Olives. I was compensated for my work creating an original recipe using Lindsay Olives brand products.

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Other posts you may enjoy:

  1. Egg and Olive
  2. Kale and White Bean Minestrone
  3. Crispy Olive Bites
  4. Curried Black Bean, Coconut, and Sweet Potato Soup
  5. Peach, Mozzarella and Basil Salad

{ 10 comments }

Sarah January 26, 2012 at 3:20 pm

We just loved this soup, I just blogged about it (http://www.cakestudent.com/olive-minestrone-soup/). My favorite has always been french onion because of the cheese, so this was very appealing to me right from the start. Thanks for the recipe!

Jen @ Keepitsimplefoods January 26, 2012 at 8:57 pm

I’m so pleased you liked the soup! Thanks for the link love! :)

Dana January 17, 2012 at 10:34 am

Yum! Love love love olives, cheese, and everything about this soup! Great recipe!

Jen @ Keepitsimplefoods January 17, 2012 at 6:51 pm

Thank you, Dana!

natalie (the sweets life) January 4, 2012 at 5:33 pm

this sounds SO good to me, i have a new love of olives!

Shannon from Healthiful Balance January 3, 2012 at 6:06 am

What a yummy looking soup! :)

Sara January 2, 2012 at 8:32 pm

Making this one soon (I just bought the ingredients!) Yum!

Jen @ Keepitsimplefoods January 2, 2012 at 10:21 pm

Yay! Hope you like it!

Faith January 2, 2012 at 12:34 pm

This sounds fantastic — hearty and flavorful! And that melted mozzarella on top really takes it to the next level!

amanda @ fake ginger January 2, 2012 at 12:23 pm

I looooove the combo of mozzarella and black olives so what you did on top of the minestrone? Ah-mazing! I’d love a steamy bowl of this!

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