Hearty Country-Style Minestrone Soup with Kale
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When the weather turns chilly, a favorite soup is this hearty Country-Style Minestrone Soup. Packed with healthy veggies, it will warm you down to your toes.
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Perfect comfort food… in a bowl. The coziest kind, in my opinion!
When I begin reviewing my weekly food log and realize I haven’t had enough veggies… this soup goes on the menu!
If snowflakes begin to fall, this soup is on the menu.
When a family member feels “under the weather,” this soup is on the menu.
So now you know… I make it often.
It’s just a delicious and easy soup recipe I adapt during the cold and frosty winter months, depending on what vegetables I have in the refrigerator. Filled with antioxidants and nutrients that will ward off the chill and nourish my guys. A favorite Country-Style Minestrone Soup.
To make this soup a main dish, place a thick slice of french bread in the bottom of the bowl, ladle the soup over it and sprinkle an ample amount of freshly grated Parmesan Cheese.
Minestrone Soup Ingredients
Measurements for these ingredients are in the recipe card at the bottom of this post.
- Olive oil
- Onion
- Celery
- Carrots
- Garlic
- Fresh parsley
- Zucchini
- Green cabbage
- Kale
- Red potatoes
- Canned diced tomatoes
- Basil, dried or fresh
- Bay leaf
- Red pepper flakes
- Vegetable broth
- Macaroni or salad pasta
- Canned white beans
- salt and pepper to taste
- Grated Parmesan Cheese
How to Make Minestrone Soup
Heat olive oil in a large Dutch Oven.
Step 1: Saute vegetables
Saute onion, celery, carrots, garlic, and parsley over medium heat until soft but not brown, about 10 minutes.
Add zucchini, cabbage, tomatoes with their juices, basil, bay leaf, and kale.
Step 2: Simmer Minestrone
Cover and simmer for 10 minutes.
Add broth, potato, macaroni, and beans. Simmer uncovered for 20 minutes or until potatoes and cabbage are tender.
Step 3: Season and serve!
Season with salt and pepper. Garnish with Parmesan Cheese and slices of crusty Italian bread.
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Hearty Country-Style Minestrone Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped
- 2 stalks celery chopped
- 3 carrots chopped
- 4 large cloves garlic minced
- 1/4 cup fresh parsley chopped
- 2 small zucchini diced
- 1/2 small head green cabbage chopped
- 15- ounce can diced tomatoes
- 1 teaspoon dried basil
- 1 dried bay leaf
- 1/2 teaspoon red pepper flakes
- 1 cup kale chopped
- 4 cups chicken or vegetable broth
- 1 large red potato diced
- 1/2 cup dried macaroni
- 1 15- ounce can white beans drained and rinsed
- salt and pepper to taste
- freshly grated Parmesan Cheese
Instructions
- Heat olive oil in a large soup pot. Saute onion, celery, carrots, garlic, and parsley over medium heat until soft but not brown, about 10 minutes.
- Add zucchini, cabbage, tomatoes with their juices, basil, bay leaf and, kale.
- Cover and simmer for 10 minutes.
- Add broth, potato, macaroni, and beans. Simmer uncovered for 20 minutes or until potatoes and cabbage are tender.
- Season with salt and pepper. Garnish with Parmesan Cheese and slices of crusty Italian bread.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
