Description
A traditional minestrone soup featuring a rich tomato broth with green kale, perfect for a warming, satisfying, and versatile one-pot meal. It’s simple enough for weeknights yet packed with robust, family-friendly flavors.
Ingredients
- 2 tablespoons olive oil (foundational fat for building deep flavors when sauteing)
- 1 large onion, chopped
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced (or 2 teaspoons pre-minced)
- 1 28-ounce can diced tomatoes, undrained
- 6 cups vegetable broth (low-sodium recommended)
- 1 15-ounce can cannellini or kidney beans, rinsed and drained
- 1 cup small pasta (ditalini, elbow macaroni, or small shells)
- 4 cups green kale, de-stemmed and chopped
- 1 teaspoon dried oregano
- 1 bay leaf
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 3-inch piece Parmesan rind (optional)
Instructions
- Sauté Aromatics: Heat 2 tablespoons of olive oil in a large Dutch oven or pot over medium heat until it shimmers. Add the chopped onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until they soften and become fragrant.
- Build the Broth: Stir in the minced garlic and cook for 1 minute until a sweet aroma develops. Then add the undrained diced tomatoes, vegetable broth, dried oregano, bay leaf, salt, and black pepper. Bring the mixture to a gentle simmer, watching for small bubbles to form around the edges, and let it cook for 10 minutes to allow flavors to meld.
- Cook Pasta and Beans: Add the small pasta and the rinsed, drained cannellini beans to the simmering broth. Continue to simmer for 8-10 minutes, or until the pasta is al dente and tender with a slight bite. If the soup looks too thick, splash in 0.25 cup more broth or water until it reaches your desired consistency.
- Add Green Kale: Stir in the chopped green kale. Cook for just 2-3 minutes until the kale wilts and turns a vibrant, deep green color.
- Taste and Serve: Carefully remove and discard the bay leaf. Taste the soup and adjust seasonings as needed, adding more salt or pepper if desired. Ladle the hearty minestrone soup into bowls and serve hot.
Notes
For a low-carb version, omit pasta and add more non-starchy vegetables like zucchini, extra kale, or bell peppers. This recipe is naturally vegan; ensure your vegetable broth is plant-based and skip any cheese toppings. For a paleo-friendly version, omit both pasta and beans, increase vegetables, and add a lean protein source like shredded chicken or turkey. If the soup is too thick, add about 0.5 cup more broth or water at a time. To prevent overcooked pasta (especially for meal prep), cook it separately and add to individual bowls just before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop, Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups (360 mL)
- Calories: 300 calories
- Sugar: 10 g
- Sodium: 450 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 0 mg
Keywords: minestrone soup, tomato broth, green kale, one-pot, healthy, family-friendly, weeknight, vegetarian, vegan, comfort food