Go Back
Print Recipe
5 from 2 votes

Kale and White Bean Minestrone

A pasta-free minestrone that will use up all the odds and ends in your vegetable crisper. If you'd like your soup thinner and less like a stew, add two additional cups of stock or water.
Course: Soup
Cuisine: Italian
Author: Marcia W. Smart


  • 1 tablespoon extra virgin olive oil cold pressed
  • 1 leek washed well and diced
  • 1/2 white or yellow onion diced
  • 2 carrots sliced into coins
  • 1 stalk celery sliced thin
  • 2 cloves garlic minced
  • 1 14- ounce can stewed tomatoes torn or cut up and added to the pan with juices
  • 6 cups chicken stock or water
  • 2 Yukon gold potatos diced
  • 5-6 pieces of broccolini or 1 cup broccoli florets chopped
  • 1 Parmesan rind
  • 1 bunch about 6-7 leaves, Lacinato, curly or purple kale, chopped
  • 1 14- ounce can white beans drained and rinsed
  • 1/4 head white cabbage about 1 1/2 cups, chopped
  • 1 1/2 teaspoon salt kosher, sea salt or Himalayan
  • Fresh ground pepper to taste


  • In a large, heavy pot warm the olive oil over medium heat. Add the leek, carrots and celery and a sprinkling of salt. Stir and cook until the vegetables soften, about 5-7 minutes.
  • Add the garlic and stir until fragrant, about 1 minute. Add the tomatoes and their juices, sprinkle with salt and stir to combine. Use your spoon to break up the large chunks of tomatoes. Add the stock or water, potato, broccoli and Parmesan rind. Cook on a low boil until potatoes soften, about 20 minutes.
  • Add the kale, drained white beans and cabbage; stir well and simmer uncovered 10 minutes. Taste for salt and pepper and adjust seasoning if necessary.