White Bean and Kale Minestrone
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.
A hearty and classic Italian minestrone soup packed with white beans, kale, and vegetables in a rich herb infused tomato broth.
Nutrition per serving
Ingredients
protein
vegetables
sauce
liquid
spices
grain
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
I made this!
Cooked this recipe? Share your photo and inspire others.