Kale Minestrone Soup

Honestly there is nothing is better than a steaming hot, healthy and hearty bowl of soup that is just so good for the soul. And you bet that this soup holds all of those characteristics.

Prep:
15
minutes
Cook:
20
minutes
TOtal:
35
minutes

Ingredients

  • 8 Cups low sodium vegetable broth
  • 2-3 Cups kale, leaves removed from the stem
  • 1 Zucchini, diced small
  • 3 Celery sticks, sliced
  • 3 Carrot sticks, diced small
  • 1/2 Cup yellow onion, minced
  • 1 TBSP minced garlic
  • 2 14.5 oz can diced tomato
  • 1 15 oz can red kidney beans
  • 1 15 oz can great northern beans
  • 1 Cup small pasta, cavatelli or ditalini
  • 1 TBSP Italian seasoning
  • 2 TBSP olive oil
  • 1-2 TSP salt
  • 1/2 TSP black pepper
  • 2 Bay leaves

Instructions

  1. Open your canned goods. Start by opening your diced red tomatoes and set aside (do not drain). Open your can of great northern beans and drain and open your can of dark red kidney beans and drain. Set all three items aside. Next, open your vegetable broth and set aside.
  2. Begin prepping your vegetables: removed the kale leaves from their stems, diced your zucchini, dice your carrots, slice your celery and finely dice your yellow onions. Place each item in separate bowls.
  3. Place your pot over medium heat and heat your 2 TBSP olive oil. Once hot add your onions, garlic, celery and carrots. Sprinkle with salt and pepper and mix. Cook for 2-3 minutes until onions become translucent and garlic is fragrant.
  4. Add your zucchini and cook another 2-3 minutes. Season with a bit of salt and pepper again to your liking.
  5. Slowly add your 8 cups of vegetable broth, followed by your cans of diced tomatoes, great northern beans and dark red kidney beans.
  6. Season your soup with 1 TBSP Italian seasoning, salt, pepper and add in your bay leaves. Mix the soup well. Cover with a lid and bring to a boil. Turn the heat up if needed.
  7. Once boiling add your small pasta and mix well again. Cover and bring your heat to a medium low so the soup is simmering. Cook pasta for 10 minutes or until al dente.
  8. Once pasta is cooked add your kale and mix well. Cook another 2-3 minutes until kale is wilted. Season with a bit more salt and pepper if desired.
  9. Serve immediately with Parmesan cheese, crackers or red pepper flakes if desired. Store the leftovers in the fridge.
  10. ENJOY!