This hearty kale and white bean minestrone is the perfect soup for a delicious and cozy weeknight dinner. It’s made in one pot and loaded with flavor, fiber, and plant-based protein.

Bowl of kale white bean minestrone soup with parmesan cheese on top and crusty bread on the side.

Turn a classic Italian minestrone into an extra-hearty soup with this white bean and kale minestrone soup recipe. It combines vegetables, tender beans, and perfectly cooked pasta in a rich, herb-infused tomato broth to make a soup that is rich in nutrients, fiber, and vegetarian protein.

You can enjoy it as is or top it with a sprinkle of cheese and a slice of warm, crusty bread for a deeply nourishing meal that effortlessly warms you from the inside out.

Large pot of white bean and kale minestrone soup.

Why You’ll Love It

Made in One Pot – This one-pot recipe keeps prep and cleanup to a minimum.
Vegetarian – This kale white bean minestrone is a vegetarian recipe everyone can enjoy.
High in Fiber – This soup is loaded with 6 grams of fiber per serving to make it satisfying and filling.
Keeps Well – Leftovers keep well in the fridge and freezer, making it a great meal prep idea.

Jug of vegetable broth, parmesan rind, bowl of spices, kale, onion, garlic, carrots, celery, bowl of ditalini pasta, bowl of diced tomatoes, and bowl of cannellini beans.

Ingredients + Substitutions

Pasta – To add some carbohydrates. I used ditalini pasta; however, you can use any small pasta shape you like, such as macaroni, conchigliette, or orzo.
White Beans – To add some plant-based protein. I used cannellini beans, but you can use any white beans you like: navy beans, great northern beans, and butter beans would all work well.
Vegetables – A mixture of onion, carrots, and celery to create the mirepoix and create a base of flavor for the soup.
Tomatoes – To add more veggies and thicken the soup.
Broth – To make the soup. The recipe calls for vegetables
Garlic – To flavor the soup. The recipe calls for garlic cloves, but garlic powder would also work well. See the notes section of the recipe card for details.
Herbs – A mixture of herbs to flavor the soup. The recipe calls for dried oregano and thyme, but you can use Italian seasoning or fresh herbs if preferred. See the notes section of the recipe card for details.
Kale – To add some leafy greens.
Lemon Juice – To brighten the flavor of the soup.
Olive Oil – To add some healthy fats and sauté the veggies.
Parmesan – To add flavor and a creamy texture to the soup. The recipe calls for a parmesan rind, as I think it provides the deepest flavor, but you can use grated parmesan cheese if needed. See the notes section of the recipe card for details.

Dietary Adaptions

To Make it Gluten-Free: Use certified gluten-free pasta and broth.

To Make it Dairy-Free: Omit the parmesan cheese.

Grid of 4 images of a pot with sautéed onion, carrots, and celery with garlic and Italian seasoning on top; pot of sautéed mirepoix with diced tomatoes; pot of tomato broth with pasta and a parmesan rind; pot of minestrone with raw kale on top.

Red’s Nutrition Tip

Kale is a good source of fiber, rich in vitamin A and vitamin C, and contains various antioxidants that support overall health.

Serving Suggestions

This white bean and kale minestrone is a balanced meal with vegetarian protein, carbohydrates, fiber, and fat. It can be enjoyed as is or adapted to suit your personal calorie or macro needs. For example:

To make it higher in protein, add some shredded chicken or tofu.
To make it lower in carbs, swap the pasta for cauliflower rice.
To make it higher in fiber, swap the pasta for additional canned beans.
To make it higher in fat, add an extra drizzle of olive oil.

Close up of a bowl of white bean kale minestrone soup.

Storage + Reheating

To Refrigerate: Allow the soup to cool completely, transfer it to an airtight container, and store it in the fridge for up to 4 days.

To Freeze: Transfer the cooled soup to an airtight container and freeze for up to 3 months.

To Reheat: To reheat from the fridge, place the soup in a pot on the stovetop on medium heat and warm for 5 minutes or until heated through. To reheat from frozen, thaw the soup overnight in the fridge and then place the soup in a pot on the stovetop on medium heat and warm for 5 minutes or until heated through. To reheat the soup in the microwave, place thawed soup in a microwave-safe bowl and warm for 1-2 minutes, with 30 additional 30-second increments as needed.

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