How to Make the Perfect White Bean and Kale Minestrone
Italian · Easy · 50 min · 6 servings
This deeply satisfying Italian inspired minestrone is brimming with tender white beans, hearty kale, and vegetables simmered in a rich tomato herb broth. It is a complete one pot whole food plant based meal that tastes even better the next day as the flavors continue to develop overnight.
Why this recipe works
This White Bean and Kale Minestrone recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 50 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 280 calories with 14g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 2 cans white cannellini beans drained and rinsed
- 4 cups chopped kale stems removed
- 1 can crushed tomatoes
- 4 cups low sodium vegetable broth
- 2 teaspoons dried Italian herb blend
- 1 cup dry whole wheat small pasta such as ditalini
Step by step instructions
Step 1: Start the Broth Base
Pour the vegetable broth and crushed tomatoes into a large heavy bottomed pot and place over medium high heat. Add the dried Italian herb blend and stir to combine. Bring the mixture to a boil then reduce heat to maintain a steady simmer.
Step 2: Add Beans and Pasta
Add one can of the cannellini beans to the pot as they are. Take the second can of beans and mash roughly half of them with a fork before adding to create a naturally creamy and thicker broth texture. Stir in the dry pasta and cook for 8 minutes.
Step 3: Add the Kale
Add the chopped kale to the pot and stir it into the soup. The kale will look like a large volume at first but will wilt down significantly within 3 to 4 minutes. Continue simmering for 5 minutes until the kale is tender but still has a pleasant slight chew.
Step 4: Simmer and Serve
Continue simmering the completed minestrone for 10 to 15 more minutes to allow all the flavors to meld together beautifully. The pasta will absorb more liquid and the soup will thicken. Taste and adjust seasoning with salt and black pepper before ladling into bowls and serving with crusty whole grain bread.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- kale → Swiss chard or baby spinach added in the last 2 minutes of cooking for a more delicate green
- whole wheat ditalini pasta → brown rice pasta for a completely gluten free version of this soup
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Adding the pasta too early which causes it to become overcooked and mushy as the soup continues to simmer
- Skipping the step of mashing some of the beans which is what creates the characteristic creamy thick broth of a great minestrone
Nutrition facts
Per serving: 280 calories, 14g protein, 48g carbs, 3g fat, 13g fiber.
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