Minestrone With Kale

Recipe by Kozmic Blues


  • 1
    tablespoon oil, for sauteing
  • 1
    large yellow onion, chopped
  • 2
    carrots, finely chopped
  • 4
    garlic cloves, finely minced
  • 1
    (15 ounce) can diced tomatoes
  • 1
    (15 ounce) can white beans, rinsed and drained (Cannellini, Great Northern, navy)
  • 1
    bunch kale, stemmed and coarsely chopped (about 3/4 pound)
  • 2
    tablespoons fresh parsley, finely chopped
  • 6
    cups vegetable stock (or half stock and half water) or 6 cups water (or half stock and half water)
  • 1
    cup small shell pasta, cooked (elbow macaroni, shells, etc.)
  • salt & freshly ground black pepper, to taste


  • Heat the oil in a large soup pot over medium heat, and add the onion and carrots.
  • Cook, stirring often, until the onion turns translucent and the carrots glisten, about 7 minutes.
  • Stir in the garlic and cook, stirring, for another minute or so, until the garlic begins to smell fragrant.
  • Add the tomatoes and their liquid and cook, stirring occasionally, for about 10 minutes, until the tomatoes have cooked down a bit.
  • Add the beans, kale, parsley, water, and bay leaves.
  • Bring to a boil, reduce the heat to low, cover partially, and simmer for 20 to 30 minutes, until the flavors are all incorporated and the kale is tender.
  • Add the cooked pasta, and stir to incorporate.
  • Cook for 5 minutes more, tasting and adjusting the salt and pepper as needed, then remove from heat and serve.