White Bean and Kale Minestrone
White Bean and Kale Minestrone
Ingredients
For the Soup Base
- 2 tablespoons olive oil
- 1 yellow onion, medium, chopped
- 2 carrots, medium, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
For the Soup
- 1 28-ounce can canned diced tomatoes, undrained
- 6 cups vegetable broth
- 1 15-ounce can cannellini beans, rinsed and drained
- 1/2 cup small pasta, such as ditalini or small elbows
- 4 cups fresh kale, packed, tough stems removed and chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For Serving
- 1/4 cup Parmesan cheese, grated, for garnish
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped yellow onion, diced carrots, and diced celery. Sauté for 8 to 10 minutes, stirring occasionally, until the vegetables have softened.
⏱️ 10 min
- 2
Add the minced garlic to the pot and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min
- 3
Stir in the undrained canned diced tomatoes, vegetable broth, rinsed and drained cannellini beans, dried oregano, dried basil, salt, and black pepper. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for 10 minutes to allow the flavors to meld.
⏱️ 10 min
- 4
Increase the heat to medium-low and add the small pasta to the simmering soup. Cook for 8 to 10 minutes, or according to package directions, until the pasta is al dente.
⏱️ 10 min
- 5
Stir in the chopped fresh kale. Continue to cook for another 2 to 3 minutes, or until the kale has wilted and turned bright green.
⏱️ 3 min
- 6
Taste the minestrone and adjust seasoning (salt and pepper) as needed. Ladle the hot soup into bowls and garnish each serving with grated Parmesan cheese and fresh chopped parsley before serving immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
White Bean and Kale Minestrone
Ingredients
For the Soup Base
- 2 tablespoons olive oil
- 1 yellow onion, medium, chopped
- 2 carrots, medium, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
For the Soup
- 1 28-ounce can canned diced tomatoes, undrained
- 6 cups vegetable broth
- 1 15-ounce can cannellini beans, rinsed and drained
- 1/2 cup small pasta, such as ditalini or small elbows
- 4 cups fresh kale, packed, tough stems removed and chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For Serving
- 1/4 cup Parmesan cheese, grated, for garnish
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped yellow onion, diced carrots, and diced celery. Sauté for 8 to 10 minutes, stirring occasionally, until the vegetables have softened.
⏱️ 10 min - 2
Add the minced garlic to the pot and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min - 3
Stir in the undrained canned diced tomatoes, vegetable broth, rinsed and drained cannellini beans, dried oregano, dried basil, salt, and black pepper. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for 10 minutes to allow the flavors to meld.
⏱️ 10 min - 4
Increase the heat to medium-low and add the small pasta to the simmering soup. Cook for 8 to 10 minutes, or according to package directions, until the pasta is al dente.
⏱️ 10 min - 5
Stir in the chopped fresh kale. Continue to cook for another 2 to 3 minutes, or until the kale has wilted and turned bright green.
⏱️ 3 min - 6
Taste the minestrone and adjust seasoning (salt and pepper) as needed. Ladle the hot soup into bowls and garnish each serving with grated Parmesan cheese and fresh chopped parsley before serving immediately.
⏱️ 2 min