Kale White Bean Minestrone
This one-pot kale and white bean minestrone recipe is the ultimate cozy fall meal. It’s rich, hearty, and healthy, and leftovers keep well in the fridge and freezer for days to come.
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Prep Time: 10 minutes -
Cook Time: 30 minutes
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Total Time: 40 minutes
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Yield: 6 servings 1x -
Category: Soups & Stews -
Method: Stovetop
Category:
Method:Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, peeled and diced
- 2 ribs celery, diced
- 4 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 teaspoon salt
- 5 cups vegetable broth
- 1 (28-ounce) can diced tomatoes
- 1 parmesan rind
- 1 (14-ounce) can cannellini beans, drained and rinsed
- 1 cup small pasta, such as ditalini, macaroni, conchigliette, or orzo
- 2 cups roughly chopped kale
- 1/2 lemon, juiced
- Freshly grated parmesan cheese, to serve
Instructions
- In a large pot or Dutch oven, warm the olive oil over medium-high heat, then add the diced onion, carrots, and celery and sauté, stirring occasionally, for 8 minutes or until tender.
- Add the minced garlic, oregano, thyme, red pepper flakes, and salt; stir to coat the vegetables, and cook for an additional minute until fragrant.
- Add the chicken broth, scrape up any tasty bits from the bottom of the pot, then add the diced tomatoes and parmesan rind, and stir until well combined.
- Bring the mixture to a boil, add the beans and pasta, then reduce to a simmer and cook for 10 minutes or as per package directions until the pasta is cooked al dente.
- Once the pasta is cooked, reduce heat to low, add the lemon juice and chopped kale, stir until well combined, and cook for a final 1-2 minutes until the kale has wilted and is bright green. Then remove the parmesan rind, and taste the soup and adjust the seasoning with salt and pepper as needed.
- The soup can be served immediately with freshly grated Parmesan cheese on top. Any leftovers can be cooled and stored in the fridge for up to 4 days or in the freezer for up to 3 months.
Notes
To Use Italian Seasoning: Swap the dried oregano and thyme for 1 teaspoon of Italian seasoning in step #2.
To Use Garlic Powder: Swap the garlic cloves for 1 teaspoon of garlic powder in step #2.
To Use Chicken Broth: Swap the vegetable broth for 4 cups of chicken broth in step #3.
To Use Rice: Swap the pasta for 3/4 cup of white rice in step #4 and increase the cooking time to 15 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 248 calories
- Sugar: 9 grams
- Fat: 6 grams
- Carbohydrates: 42 grams
- Fiber: 6 grams
- Protein: 9 grams
Find it online: https://kaynutrition.com/kale-white-bean-minestrone/
