Kale Minestrone Soup Recipe
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The Endless Meal · by Kristen Stevens★ 4.8 (28)

Kale Minestrone Soup Recipe

NUTRITION · PER SERVING45M COOK
CAL 17%·PRO 27%
CARBS 55G64% OF CAL
12G FIBER29G OTHER15G TOTAL SUGAR
FAT 12G31% OF CAL
2G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A vegetable-loaded minestrone with white beans, kale, and herbs, finished with basil pesto. Hearty and comforting, ideal for meal prep and cold evenings.

mainitaliansoupbeansgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 1 tablespoon olive oil
  • 1 medium onion (minced)
  • 3 cloves garlic (minced)
  • 2 large carrots (diced)
  • 5.5 ounce can tomato paste
  • 4 cups vegetable broth
  • 3 medium red potatoes (diced)
  • 2 stalks celery (diced)
  • 1 zucchini (diced)
  • 1 teaspoon EACH: oregano, thyme, and black pepper
  • 28 ounce can whole tomatoes
  • 2 parmesan rinds (optional - see notes)
  • 15 ounce can white beans (drained and rinsed)
  • 8 ounces kale (removed from stem and chopped)
  • Juice from ½ lemon
  • Sea salt (to taste)
  • 2 ounces basil (about 1 cup, loosely packed)
  • 2 ounces parsley (about 1 cup loosely packed)
  • ¼ cup pine nuts (cashews or almonds work great, too)
  • 2 tablespoons olive oil
  • 2 tablespoons parmesan cheese
PREP
5M
SODIUM
1019MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.