Minestrone with Kale
Warm, hearty, and packed with wholesome ingredients, this Minestrone with Kale is the ultimate comfort soup. This nutrient-rich recipe features a medley of fresh vegetables like zucchini, carrots, and celery, combined with creamy cannellini beans and vibrant, nutrient-dense kale for a burst of flavor in every bite. A perfect blend of Italian herbs—oregano, basil, and thyme—adds depth, while small pasta like ditalini makes this dish both satisfying and filling. Ideal for cozy weeknight dinners or meal prep, this one-pot wonder is ready in under an hour and easily customizable for vegetarians. Top it off with a sprinkle of Parmesan for a savory finish, and enjoy this warming kale minestrone soup any time of the year.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 2 medium Carrots, diced
- 2 stalks Celery stalks, diced
- 3 cloves Garlic cloves, minced
- 1 medium Zucchini, diced
- 1 14-ounce can Canned diced tomatoes
- 6 cups Vegetable broth
- 1 15-ounce can Cannellini beans, drained and rinsed
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoons Dried thyme
- 4 cups Kale, stems removed and leaves chopped
- 1 cup Small pasta (such as ditalini or elbow pasta)
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- as needed Parmesan cheese (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery to the pot. Sauté for 5 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the diced zucchini and canned diced tomatoes (with their liquid) to the pot. Stir to combine the ingredients.
Pour in the vegetable broth and add the drained cannellini beans, oregano, basil, and thyme. Stir well.
Bring the soup to a gentle boil, then reduce the heat to low and let it simmer for 15 minutes.
Add the chopped kale and pasta to the soup. Stir and cook for an additional 10-12 minutes, or until the pasta is tender.
Season the soup with salt and black pepper to taste. Adjust as needed.
Ladle the minestrone into bowls and, if desired, garnish with freshly grated Parmesan cheese. Serve hot.
Nutrition Facts
Calories |
2392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.1 g | 78% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 10.3 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 6552 mg | 285% | |
| Total Carbohydrate | 380.1 g | 138% | |
| Dietary Fiber | 63.3 g | 226% | |
| Total Sugars | 58.1 g | ||
| Protein | 93.3 g | 187% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 953 mg | 73% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 7061 mg | 150% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
