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Hearty Red Bean and Kale Minestrone
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Course Soup
Cuisine Italian
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 6 cups vegetable broth
  • 1 can (14 oz) diced tomatoes
  • 1 can (15 oz) red kidney beans, drained and rinsed
  • 1 cup small pasta such as ditalini
  • 4 cups chopped kale
  • Salt and black pepper to taste
  • Grated Parmesan cheese for serving

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook for 5 minutes until the vegetables start to soften.
  • Stir in the garlic and oregano and cook for 1 minute until fragrant. Pour in the vegetable broth and diced tomatoes. Bring the mixture to a simmer.
  • Add the red kidney beans and pasta. Cook for 8 minutes, stirring occasionally so the pasta does not stick.
  • Stir in the chopped kale and continue cooking for 3 to 4 minutes until the kale wilts and the pasta is tender. Season with salt and black pepper to taste.
  • Ladle the soup into bowls and top each serving with grated Parmesan cheese.

Notes

Cook the pasta directly in the broth so it absorbs the tomato flavor, but check it a minute early since it keeps softening as the soup sits. If you plan to store leftovers, keep the pasta slightly firm so it does not turn mushy when reheated. Kale can be swapped for Swiss chard if that is what you have on hand.
Course: Soup
Cuisine: Italian
Equipment: Large pot, Cutting board, Knife