Kale and White Bean Minestrone

Kale and White Bean Minestrone

A hearty vegetable soup simmered with tender kale, creamy white beans, and a savory tomato broth.

Total 1 hr 5 min Makes 6 servings Calories 310/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Wheat

This rustic Italian-style minestrone layers softened aromatics, diced tomatoes, and parmesan rind into a savory broth, then finishes with silky white beans and ribbons of kale. It's a one-pot meal suited to chilly weeknights, and it keeps well for leftovers as the flavors deepen overnight.

Ingredients

  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes
  • 1 can (28 ounces) crushed tomatoes
  • 6 cups vegetable broth
  • 1 parmesan rind
  • 2 cans (15 ounces each) white beans, drained and rinsed
  • 1 cup small pasta, such as ditalini or elbow
  • 4 cups kale, stemmed and chopped
  • 1 tablespoon red wine vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup grated parmesan cheese, for serving

Method

  1. Heat the olive oil in a 6-quart saucepan over medium heat. Add the onion, carrots, and celery, and cook, stirring occasionally, until softened, about 7 minutes.

  2. Add the garlic, oregano, thyme, and red pepper flakes, and cook until fragrant, about 1 minute.

  3. Stir in the crushed tomatoes, vegetable broth, and parmesan rind. Bring to a boil, then reduce heat to low and simmer, uncovered, for 20 minutes.

  4. Add the white beans and pasta, and simmer until the pasta is tender, about 10 minutes.

  5. Stir in the kale and cook until wilted and tender, about 5 minutes.

  6. Remove and discard the parmesan rind. Stir in the red wine vinegar, salt, and black pepper, and adjust seasoning to taste.

  7. Ladle the soup into bowls and top with grated parmesan cheese before serving.

Rate this recipe

★ 3.9 (1)

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    Kale and White Bean Minestrone

    This rustic Italian-style minestrone layers softened aromatics, diced tomatoes, and parmesan rind into a savory broth, then finishes with silky white beans and ribbons of kale. It's a one-pot meal suited to chilly weeknights, and it keeps well for leftovers as the flavors deepen overnight.

    1 hr 5 min 6 servings 310 cal

    Ingredients

    • 2 tablespoons olive oil
    • 1 yellow onion, diced
    • 2 carrots, diced
    • 2 celery stalks, diced
    • 4 cloves garlic, minced
    • 1 teaspoon dried oregano
    • 1/2 teaspoon dried thyme
    • 1/4 teaspoon red pepper flakes
    • 1 can (28 ounces) crushed tomatoes
    • 6 cups vegetable broth
    • 1 parmesan rind
    • 2 cans (15 ounces each) white beans, drained and rinsed
    • 1 cup small pasta, such as ditalini or elbow
    • 4 cups kale, stemmed and chopped
    • 1 tablespoon red wine vinegar
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1/2 cup grated parmesan cheese, for serving

    Method

    1. 1

      Heat the olive oil in a 6-quart saucepan over medium heat. Add the onion, carrots, and celery, and cook, stirring occasionally, until softened, about 7 minutes.

    2. 2

      Add the garlic, oregano, thyme, and red pepper flakes, and cook until fragrant, about 1 minute.

    3. 3

      Stir in the crushed tomatoes, vegetable broth, and parmesan rind. Bring to a boil, then reduce heat to low and simmer, uncovered, for 20 minutes.

    4. 4

      Add the white beans and pasta, and simmer until the pasta is tender, about 10 minutes.

    5. 5

      Stir in the kale and cook until wilted and tender, about 5 minutes.

    6. 6

      Remove and discard the parmesan rind. Stir in the red wine vinegar, salt, and black pepper, and adjust seasoning to taste.

    7. 7

      Ladle the soup into bowls and top with grated parmesan cheese before serving.