White Bean & Kale Minestrone
A vegetable and legume soup built on white beans, kale, and aromatic vegetables in broth. Cooked on the stovetop until vegetables soften and flavors meld; serve hot in bowls.
Ingredients
Method
Dice the onion, celery, and carrot into roughly equal-sized pieces. Mince the garlic. Remove kale stems and roughly chop the leaves. Dice the zucchini and tomato.
Heat olive oil in a large pot over medium heat. Add the onion, celery, and carrot; cook, stirring often, until softened, about 5 minutes.
Stir in the garlic and cook for 1 minute until fragrant.
Pour in the vegetable broth and bring to a simmer. Add the beans and bay leaf.
Add the zucchini and tomato; simmer for 10 minutes until the vegetables begin to soften.
Stir in the kale and cook for 8–10 minutes until it wilts and becomes tender. Remove the bay leaf.
Taste and adjust salt and black pepper as needed. Stir in the fresh parsley.
Ladle into bowls and serve hot.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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