Minestrone With Kale Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MINESTRONE WITH KALE



Minestrone With Kale image

From Color Me Vegan, by Colleen Patrick Goudreau. "The addition of kale in this classic comfort soup makes it even better, certainly more nutritious, and definitely more colorful! The Italian word minestrone, refers to a large, hearty soup. The soup itself is part of what is known in Italy as cucina povera - literally "poor kitchen," referring to the necessity of creating dishes based on what was available and in season. As it has been passed down through the ages, there is no fixed recipe and lends itself to many variations". One thing I really like about this recipe is the step of boiling the small pasta first, and separate from the soup itself. That way the doesn't get overcooked, or soak up all the broth by the time it's finished cooking.

Provided by Kozmic Blues

Categories     Greens

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

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)
2 bay leaves
1 cup small shell pasta, cooked (elbow macaroni, shells, etc.)
salt & freshly ground black pepper, to taste

Steps:

  • 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.

MINESTRONE WITH KALE AND TURKEY SAUSAGE



Minestrone with Kale and Turkey Sausage image

Minestrone is a robust Italian soup of assorted vegetables and beans - the choices vary from cook to cook and season to season. In this version we use turkey sausage to add flavor and heartiness; we like how it complements the kale and chickpeas.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 cups torn sourdough bread, crusts removed
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
2 links mild Italian turkey sausage (about 6 ounces), casings removed
1 small onion, diced
2 carrots, diced
2 cloves garlic, minced
1/2 small bunch curly kale, chopped (about 8 cups)
1 14.5-ounce can petite diced tomatoes
1 15.5-ounce can chickpeas, drained and rinsed
3/4 cup ditalini pasta (about 4 ounces)
4 cups low-sodium chicken broth

Steps:

  • Preheat the oven to 400 degrees F. Toss the bread on a baking sheet with 1 tablespoon oil and season with salt and pepper. Bake, tossing halfway through, until crisp, 15 to 20 minutes.
  • Meanwhile, heat the remaining 1 tablespoon oil in a large pot or Dutch oven over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned in spots and no longer pink, 4 to 6 minutes. Add the onion, carrots, garlic, 1/2 teaspoon salt and a few grinds of pepper; cook until almost tender, 6 to 8 minutes.
  • Add the kale and cook until just wilted, about 2 minutes. Stir in the tomatoes, chickpeas, pasta, broth and 4 cups water. Cover and bring to a boil, then reduce the heat and simmer until the kale is tender and the pasta is al dente, 3 to 5 minutes. Season with salt and pepper.
  • Ladle the soup into bowls. Top with the croutons and season with pepper.

Nutrition Facts : Calories 460, Fat 15 grams, SaturatedFat 3 grams, Cholesterol 30 milligrams, Sodium 1,088 milligrams, Carbohydrate 58 grams, Fiber 9 grams, Protein 25 grams, Sugar 11 grams

JUDY'S HEARTY VEGETABLE MINESTRONE SOUP



Judy's Hearty Vegetable Minestrone Soup image

Delicious vegetarian minestrone soup.

Provided by Judy Good

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Minestrone

Time 1h20m

Yield 6

Number Of Ingredients 13

2 tablespoons olive oil
3 stalks celery, chopped
3 carrots, chopped
1 onion, chopped
3 cloves garlic, minced
3 cups vegetable stock
1 tablespoon Italian seasoning, or more to taste
1 teaspoon kosher salt
⅛ teaspoon ground black pepper
1 (14.5 ounce) can diced tomatoes with basil and garlic
2 potatoes, diced
1 (15 ounce) can kidney beans, drained
1 cup bite-sized pieces kale

Steps:

  • Heat olive oil in a large pot over medium heat. Cook and stir celery, carrots, onion, and garlic in the hot oil until the onion is translucent, 7 to 10 minutes.
  • Pour vegetable stock over the vegetable mixture; season with Italian seasoning, kosher salt, and black pepper. Stir tomatoes, potatoes, and kidney beans into the stock mixture; bring to a simmer and cook until the potatoes are tender, about 40 minutes. Add kale and continue cooking until the kale wilts, about 5 minutes.

Nutrition Facts : Calories 216.8 calories, Carbohydrate 35.7 g, Fat 5.5 g, Fiber 9 g, Protein 7.4 g, SaturatedFat 0.7 g, Sodium 765.6 mg, Sugar 6 g

KALE MINESTRONE WITH PISTOU



Kale Minestrone With Pistou image

This vegetable-packed soup is all about layering powerful flavor-enhancers: bacon, tomato paste, herbs, peppercorns, a Parm rind, and, of course, kosher salt.

Provided by Claire Saffitz

Categories     Soup/Stew     Bean     Onion     Potato     Kid-Friendly     Low Cal     Lunch     Basil     Kale     Carrot     Healthy     Low Cholesterol     Noodle     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield 8 servings

Number Of Ingredients 27

Minestrone:
3 sprigs oregano
3 sprigs rosemary
2 bay leaves
2 tablespoons olive oil
4 ounces pancetta (Italian bacon), chopped (optional)
1 onion, chopped
1 leek, white and pale-green parts only, thinly sliced
2 carrots, peeled, chopped
2 celery stalks, chopped
4 garlic cloves, thinly sliced
1/2 teaspoon crushed red pepper flakes
Kosher salt
2 tablespoons tomato paste
1 28-ounce can whole peeled tomatoes, drained
1 Parmesan rind (about 2 ounces; optional)
3 cups cooked cannellini beans, cooking liquid reserved if desired, or two 15-ounce cans, rinsed
Freshly ground black pepper
12 ounces baby Yukon Gold potatoes, scrubbed, cut into 1/2" pieces
1/2 bunch Tuscan kale, ribs and stems removed, leaves torn into 1" pieces
Pistou and assembly:
2 garlic cloves
1 cup fresh basil leaves
1/2 cup olive oil
1/2 ounce finely grated Parmesan
1 teaspoon finely grated lemon zest
Kosher salt

Steps:

  • Minestrone:
  • Tie oregano, rosemary, and bay leaves together with kitchen twine.
  • Heat oil in a large heavy pot over medium. Add pancetta, if using, and cook, stirring often, until browned around the edges, about 5 minutes. Add onion, leek, carrots, celery, garlic, and red pepper flakes; season with salt. Cook, stirring often, until onion is translucent and carrots are tender, 10-12 minutes. Add tomato paste and cook, stirring to coat, until slightly darkened, about 3 minutes.
  • Add tomatoes, crushing with your hands as you go, then herb bundle, Parmesan rind, if using, and 6 cups water or reserved bean cooking liquid, or a combination. Season with salt and pepper and bring to a boil. Add potatoes, reduce heat, and simmer until potatoes are tender and flavors have melded, 20-25 minutes. Add kale and beans; cook until kale is tender, about 5 minutes. Discard Parmesan rind and herb bundle.
  • Do ahead: Soup can be made 2 days ahead (or 2 months if frozen). Let cool; transfer to airtight containers and chill.
  • Pistou and assembly:
  • Pulse garlic and basil in a food processor until finely chopped. Transfer to a small bowl and stir in oil, Parmesan, and lemon zest; season with salt. Serve soup topped with pistou.

KALE "MINESTRONE" WITH SAUSAGE



Kale

This easy-to-make soup is packed with flavor. It's kind of a hybrid between a Portuguese Kale Soup and Minestrone.

Provided by Heirloom Tomato

Categories     Beans

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 16

1 onion, diced
2 tablespoons olive oil
2 yellow summer squash, diced in 3/4-inch cubes
1 tablespoon chopped garlic
8 cups chicken broth
2 teaspoons dried sage
2 teaspoons italian seasoning
2 teaspoons smoked paprika
1 (16 ounce) can kidney beans, drained
1 (14 1/2 ounce) can diced tomatoes, including the juice
1 bunch kale, cut into small pieces, ribs and stems removed
1 cup elbow macaroni (Barilla Plus brand is ideal)
1/2 teaspoon red pepper flakes
freshly ground pepper
4 links fully-cooked chicken sausage (I used roasted garlic flavor)
parmesan cheese, to sprinkle on each serving

Steps:

  • Heat olive oil in a large pot.
  • Saute the onion and yellow squash for a few minutes until just starting to color.
  • Add the sage, Italian seasoning and smoked paprika.
  • Add the chopped garlic and cook for one minute.
  • Add the chicken broth, kidney beans and diced tomatoes.
  • Bring to a boil then lower heat and simmer 15 minutes, partly covered.
  • Add chopped kale and simmer 15 minutes more, partly covered.
  • Slice the chicken sausage into 1/4" slices and brown it lightly in a large skillet.
  • Add the sausage slices, elbow macaroni and red pepper flakes to the soup pot and simmer until macaroni and kale are tender, about 15 minutes more, partly covered.
  • Finish with freshly ground pepper to taste.
  • Sprinkle a little parmesan cheese on each serving.

MINESTRONE



Minestrone image

A classic Minestrone recipe.

Categories     Soup/Stew     Bean     Leafy Green     Pork     Tomato     High Fiber     Kale     Zucchini     Fall     Gourmet

Yield Makes about 10 cups, serving 6 to 8

Number Of Ingredients 16

1/2 pound (about 1 1/4 cups) dried white beans such as Great Northern, picked over and rinsed
1/2 teaspoon salt
1/4 pound pancetta (Italian cured pork belly, available at Italian markets and specialty foods shops) or sliced lean bacon, chopped
1/3 cup olive oil
1 onion, chopped
1 large carrot, cut into 1/2-inch dice
1 rib of celery, cut into 1/2-inch dice
3 garlic cloves, chopped fine
2 zucchini, scrubbed and cut into 1/2-inch dice
1/4 pound green beans, trimmed and cut into 1/2-inch pieces
1/2 pound boiling potatoes
4 cups shredded green cabbage (preferably Savoy)
1/2 pound kale, rinsed, drained, stems discarded, and the leaves chopped (about 6 cups)
a 28-ounce can tomatoes, chopped coarse and drained well
4 1/2 cups chicken broth (preferably low-salt)
freshly grated Parmesan, garlic bruschetta , and dry-cured sausages as accompaniments

Steps:

  • In a large bowl let the white beans soak in enough water to cover them by 2 inches overnight or quick-soak them. Drain the white beans, in a saucepan combine them with enough water to cover them by 2 inches, and simmer them, uncovered, adding more water if necessary to keep them barely covered, for 45 minutes to 1 hour, or until they are tender. Add the salt and simmer the white beans for 5 minutes more. Remove the pan from the heat and let the white beans stand, uncovered.
  • In a heavy kettle cook the pancetta in the oil over moderate heat, stirring, until it is crisp and pale golden, add the onion, and cook the mixture, stirring, until the onion is softened. Add the carrots, the celery, and the garlic and cook the mixture, stirring, for 4 minutes. Add the zucchini, the green beans, and the potatoes, peeled and cut into 3/4-inch dice, and cook the mixture, stirring, for 4 minutes. Add the cabbage and the kale and cook the mixture, stirring, until the cabbage is wilted. Add the tomatoes and the broth and simmer the soup, covered, for 1 hour.
  • Drain the white beans, reserving the liquid, in a blender or food processor purée half of them with 1 cup of the reserved liquid, and stir the purée and the remaining white beans into the soup. Simmer the soup, uncovered, for 15 minutes, thin it if desired with some of the remaining reserve liquid, and season it with salt and pepper. The soup may be made 3 days in advance and kept covered and chilled. Reheat the soup, thinning it with water as desired. Serve the soup with the Parmesan, the bruschetta, and the sausages.

SPRING MINESTRONE WITH KALE AND PASTA



Spring Minestrone With Kale and Pasta image

This one-pot springtime minestrone combines asparagus, peas and kale with a healthy dose of fresh ginger. The ginger is optional, but it energizes the broth. This recipe is fairly flexible overall: You can swap green vegetables according to taste, use vegetable or chicken stock and toss in any type of short pasta. The pesto and Parmesan swirled in at the end provide brightness and richness, but you could also finish the soup with tapenade, sour cream, ricotta or even a splash of your favorite hot sauce.

Provided by Kay Chun

Categories     dinner, easy, weeknight, pastas, soups and stews, appetizer, main course

Time 20m

Yield 4 servings

Number Of Ingredients 12

1/4 cup extra-virgin olive oil
2 large shallots or 1 small onion, thinly sliced
2 celery stalks, thinly sliced
Kosher salt and black pepper
2 tablespoons minced fresh ginger (optional)
2 tablespoons minced garlic
2 quarts low-sodium chicken or vegetable stock
1 cup ditalini or other small shaped pasta (about 5 ounces)
8 ounces asparagus, trimmed and sliced into 1/2-inch pieces (1 1/2 cups), thinly sliced zucchini or chopped broccoli
1 cup fresh or frozen peas
5 ounces baby kale, baby spinach or torn spinach (about 4 cups)
Storebought pesto and grated Parmesan, for serving

Steps:

  • In a heavy soup pot or Dutch oven, heat the oil over medium. Add shallots and celery and season with salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes.
  • Add the ginger, if using, and garlic and stir until very fragrant, about 2 minutes. Add stock and bring to a simmer.
  • Stir in pasta and cook according to package instructions until al dente. Stir in asparagus and peas and cook until vegetables and pasta are tender, about 3 minutes longer. Stir in kale and season with salt and pepper.
  • Divide soup among bowls. Swirl in some pesto and top with Parmesan.

More about "minestrone with kale recipes"

BEST KALE MINESTRONE SOUP RECIPE - THE ENDLESS MEAL®
best-kale-minestrone-soup-recipe-the-endless-meal image
2018-11-06 2 ounces basil, 2 ounces parsley, ¼ cup pine nuts, 2 tablespoons olive oil, Juice from ½ lemon, 2 tablespoons parmesan cheese OR nutritional …
From theendlessmeal.com
4.2/5 (4)
Total Time 45 mins
Category Soup
Calories 369 per serving
  • Heat the oil in a large pot over medium-high heat. Add the onion, garlic, and carrots and let them cook, stirring occasionally, until the carrots and onion start to brown, about 10 minutes. Add the tomato paste and cook it until it is sweet smelling and starts to darken, about 3 minutes.
  • Add the vegetable broth, potatoes, celery, zucchini, black pepper, oregano, and thyme to the pot. Pour the juice from the tomatoes into the pot then use your hands to crush the whole tomatoes before adding them to the pot. If you’re using the parmesan rinds, add them to the pot now. Bring the pot to a boil then reduce the heat to low, cover the pot, and simmer for 20 minutes.
  • While the soup simmers, make the pesto. Add all the pesto ingredients to a small food processor and pulse until mostly smooth.
  • Add the beans, kale, and lemon juice to the soup and let the kale wilt and the beans warm through. Season to taste with sea salt. Serve the minestrone topped with the pesto.
See details


KALE MINESTRONE RECIPE - PUREWOW
kale-minestrone-recipe-purewow image
2015-02-09 In a large pot, heat the oil over medium heat. Add the onion, carrots and celery, and sauté until tender, 5 to 6 minutes. Add the garlic and cook …
From purewow.com
2.9/5 (651)
Total Time 1 hr
Servings 2
Calories 11 per serving
  • In a large pot, heat the oil over medium heat. Add the onion, carrots and celery, and sauté until tender, 5 to 6 minutes. Add the garlic and cook until fragrant, 1 minute more.
  • Add the tomatoes and broth, and bring the mixture to a simmer. Reduce the heat to low and add the bay leaf, oregano, thyme and rosemary. Simmer until the soup is flavorful, 20 to 30 minutes.
  • Season the soup with salt and pepper. Bring the soup back to a simmer over medium heat and add the pasta. Cook according to package instructions, 6 to 8 minutes.
See details


TUSCAN KALE AND WHITE BEAN MINESTRONE - RICARDO
tuscan-kale-and-white-bean-minestrone-ricardo image
Preparation. In a large saucepan over medium-high heat, soften the carrot, celery, onion, garlic and spices in the oil for about 10 minutes. Add the broth, strained tomatoes, kale and beans. Season with salt and pepper. Bring to a …
From ricardocuisine.com
See details


KALE MINESTRONE | DONAL SKEHAN | EAT LIVE GO
kale-minestrone-donal-skehan-eat-live-go image
2016-09-06 2 tbsp olive oil. 2 garlic cloves, minced. 1 white onion, diced. 3 celery stalks, chopped. 1 carrot, chopped. 750 ml (1⅓ pints/3 cups) chicken or vegetable stock
From donalskehan.com
See details


MINESTRONE WITH PASTA, KALE, FENNEL AND CANNELLINI - ITALY MAGAZINE
2018-04-13 Heat the olive oil in a large pot and add the onion and fennel. Cook over medium heat until soft; 3-5 minutes. Add the kale, cannellini beans and vegetable broth. Bring to a boil and cook for 3 minutes. To add a creamy texture, use an immersion mixer to pulse 5-6 times so that some of the ingredients are well blended but there are still a lot ...
From italymagazine.com
See details


HARVEST MINESTRONE W/ KALE | CLEAN FOOD CRUSH
2016-09-17 Lower the heat to medium/low and allow the soup to gently boil (uncovered) for about 20 minutes. Add the quinoa and cover for 15 minutes. *Add more liquid if desired. Remove the lid, add the kale and the canned beans, bring back to a gentle boil and cook for another 5 minutes or just until the kale is tender.
From cleanfoodcrush.com
See details


SLOW COOKER MINESTRONE WITH KALE & KIELBASA
Instructions. In a slow cooker crock, combine all ingredients except kale, pasta, parsley and Parmesan cheese. Cover slow cooker and cook on HIGH for 2 hours or LOW for 3 to 4 hours. At the end of slow cooking, if using LOW, turn slow cooker to HIGH. Add kale and pasta.
From blog.hamiltonbeach.com
See details


HARVEST MINESTRONE WITH KALE – HAYLIE POMROY
Directions. Heat a large, heavy pot over medium heat. Add the olive oil, carrots, celery, and onion. Cook, stirring occasionally, about 5 minutes or until the veggies have softened. Add the garlic and crushed red pepper flakes, and sauté about 30 seconds, until the garlic is fragrant.
From hayliepomroy.com
See details


RUSTIC MINESTRONE SOUP WITH RICE AND KALE - THE ROASTED ROOT
2017-01-09 Add the diced tomatoes, beans, broth, wine, and rind, and bring to a full boil. Reduce the heat to a simmer, cover, and cook 30 to 40 minutes, until vegetables are soft. Taste soup for flavor and add more salt to taste. Add the chopped kale, cover, and cook until wilted, about 3 minutes.
From theroastedroot.net
See details


CLASSIC MINESTRONE SOUP RECIPE - COOKIE AND KATE
2022-03-08 Cook for 15 minutes, then remove the lid and add the pasta, beans and greens. Continue simmering, uncovered, for 20 minutes or until the the pasta is cooked al dente and the greens are tender. Remove the pot from the heat, then remove the bay leaves. Stir in the lemon juice and remaining tablespoon of olive oil.
From cookieandkate.com
See details


KALE MINESTRONE WITH PISTOU RECIPE | BON APPéTIT
2015-02-17 Step 2. Heat oil in a large heavy pot over medium. Add pancetta, if using, and cook, stirring often, until browned around the edges, about …
From bonappetit.com
See details


KALE AND WHITE BEAN MINESTRONE RECIPE - PAMELA SALZMAN
2014-03-18 3 Tablespoons unrefined, cold pressed extra-virgin olive oil; 1 onion, chopped; 2 carrots, peeled and chopped; 2 stalks of celery, chopped; 6 cloves of garlic, chopped
From pamelasalzman.com
See details


TUSCAN MINESTRONE SOUP WITH KALE AND CABBAGE
2015-03-20 Boil the sliced cabbage in plenty of water for 5 minutes and drain. In a large heavy-bottomed pot, saute the onion, celery, garlic & carrot until softened (10 min). Add the cabbage, kale, potato, broth, tomato, rosemary and thyme. Bring to a simmer and cook until potatoes are soft. Blend half of the beans in a food processor and add to the soup ...
From bridgetsgreenkitchen.com
See details


THE BEST MINESTRONE SOUP RECIPE {HOW ITALIANS MAKE IT}
2020-03-03 Sautee on medium heat for a few minutes stirring a couple of times in the process. Add potatoes, butternut squash, tomatoes, bay leaf, rosemary sprigs and a couple of pinches of salt. Give a nice stir and add enough water to cover all the veggies. Bring to a boil and simmer on low heat for 40 minutes.
From italianrecipebook.com
See details


MINESTRONE CON CAVOLO NERO, (TUSCAN KALE VEGETABLE …
2011-06-16 3. Add salt and pepper (only salt the beans after they are cooked, or they will wrinkle up) 4. Add a handful of Brussel Sprouts, the shredded cavolo nero and 3/4 cup of baby pasta (I used ditalini) 5. Cook for 7-8 minutes or until the pasta is nicely al dente. Turn off the heat.
From silviascucina.net
See details


MINESTRONE SOUP | JAMIE OLIVER RECIPES
Cook for 10 to 15 minutes, stirring regularly, or until softened and caramelised. Crumble in the stock cube, pour in the tinned tomatoes, breaking them up with your spoon, then add 1 tin’s worth of water. Pour in the beans, juice and all, then add a pinch of sea salt and black pepper.
From jamieoliver.com
See details


MINESTRONE SOUP WITH KALE - SHAWN NISBET
2019-01-13 Cook for about 5 minutes or until softened. 2. Add crushed garlic and a pinch of red pepper flakes (optional) and cook for about one minute. Try not to overcook garlic. 3. Add the zucchini, broccoli and or cauliflower, season with salt and pepper, add the turmeric (optional), stir and cook for about 3 minutes. 4.
From nutritionwithshawn.com
See details


VEGETARIAN MINESTRONE SOUP WITH KALE | LAST INGREDIENT
2021-10-18 Pour in the tomatoes, vegetable broth and kidney beans. Bring the soup to a boil, reduce the heat and let it simmer for about 15 minutes. Add the green beans and kale and continue simmering for 5 minutes, letting the greens wilt. Cook the pasta in a separate saucepan until al dente. Divide the soup into bowls.
From lastingredient.com
See details


HEALTHY SOUP RECIPE - KALE AND QUINOA MINESTRONE - COOKING CLASSY
2020-01-27 Bring mixture to a boil, then reduce heat to medium and allow soup to gently boil, covered for 20 minutes. Add in dry quinoa and green beans then cover and cook 10 - 15 minutes longer. Add cannellini beans, chick peas, kale, parsley and lemon juice and cook, uncovered, until kale has wilted, about 5 minutes.
From cookingclassy.com
See details


VEGAN MINESTRONE SOUP WITH POTATOES AND KALE - FORKS OVER KNIVES
2021-03-16 Heat a medium saucepan over medium. Add the first five ingredients (through oregano). Cook 10 minutes or until onion and mushrooms are tender, stirring occasionally. Add vegetable stock and bay leaf. Bring to boiling; reduce heat. Simmer 10 minutes or until potatoes are fork-tender. Stir in kale and beans; cook until kale has wilted.
From forksoverknives.com
See details


MINESTRONE WITH SAUSAGE AND KALE | WILLIAMS SONOMA
2021-01-10 In a Dutch oven over medium heat, warm 3 Tbs. of the olive oil. Add the sausage and sauté, breaking it into pieces with a wooden spoon, until browned, about 7 minutes. Add the onion, carrots, celery and garlic and sauté, stirring occasionally, until the vegetables are tender, about 5 minutes. Add the beans and chicken broth and bring to a boil.
From williams-sonoma.com
See details


GREEN MINESTRONE WITH KALE – THE JESSE KITCHEN
2019-12-01 Kale is among the most nutrient-dense foods. Kale is rich in vitamins and antioxidants. With this green Minestrone, enjoy a very light green broth; Cook inspired! Kale is rich in vitamins and antioxidants.
From recipes.thejessekitchen.com
See details


KALE MINESTRONE SOUP WITH PISTOU | BON APPéTIT
2019-11-07 Packed with vegetables (leeks, onions, carrots, celery), greens (kale), beans (cannellini), tomatoes (canned, duh), pancetta (just a bit for flavor), and potatoes (waxy Yukons take the place of ...
From bonappetit.com
See details


MINESTRONE WITH KALE | RECIPES | WW USA - WEIGHT WATCHERS
Heat oil in a large pot. Add zucchini, carrots and onion; sauté over high heat until onion is transparent, about 7 minutes. Add kale; sauté until wilted, about 3 to 5 minutes. Add diced tomatoes, broth and beans. Simmer until carrots are tender, about 20 minutes. Stir in cooked orzo, salt and pepper. To serve, pour into bowls and sprinkle ...
From weightwatchers.com
See details


KALE AND WHITE BEAN MINESTRONE - SMART IN THE KITCHEN
2017-09-27 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.
From smartinthekitchen.com
See details


MINESTRONE WITH ITALIAN SAUSAGE AND KALE - LULU THE BAKER
2012-04-13 Add tomatoes and 6 cups water, bring to a boil, and simmer 15 minutes. Add zucchini and kale, and continue simmering for 10 more minutes until all veggies are tender. If needed, add up to 2 more cups of water. Add beans, allow to heat through (about 3 minutes). Salt and pepper to taste, and serve topped with parmesan cheese.
From luluthebaker.com
See details


WINTER MINESTRONE WITH KALE AND PUMPKIN | RECIPE | KITCHEN STORIES
pot (large) Heat olive oil in a large pot over medium heat. Add onions, carrots, butternut squash, and celery and fry for approx. 5 min. Add garlic and fry for another approx. 1 – 2 min. Add tomato paste and chopped herbs and keep frying for approx. 3 min.
From kitchenstories.com
See details


TUSCAN-KALE-AND-SQUASH MINESTRA RECIPE - GRACE PARISI | FOOD
Step 1. In a large pot, heat 2 tablespoons of the oil. Add the onion, cover and cook over moderate heat, stirring, until softened, 4 minutes. Add the squash, cover and cook, stirring, until ...
From foodandwine.com
See details


SLOW COOKER MINESTRONE WITH KALE & KIELBASA | HAMILTONBEACH.CA
In a slow cooker crock, combine all ingredients except kale, pasta, parsley and Parmesan cheese. Cover slow cooker and cook on HIGH for 2 to 3 hours or LOW for 4 to 6 hours. If using LOW, turn slow cooker to HIGH. Add kale and pasta. Cook for 30 minutes. Sprinkle with parsley and Parmesan cheese before serving. Serves: 8-10.
From hamiltonbeach.ca
See details


MINESTRONE WITH KALE AND TURKEY SAUSAGE – FOOD NETWORK KITCHEN
Minestrone is pretty much adaptable to what you have on hand. In this version, Alexandra Utter will show us how riff on the classic Italian soup with hearty turkey sausage, kale and chickpeas.
From foodnetwork.com
See details


MINESTRONE SOUP WITH KALE - SBCANNING.COM - HOMEMADE CANNING …
Instructions. Heat oil in a large pot. Add zucchini, carrots and onion. Saute for 3 to 5 minutes, or until wilted. Add diced tomatoes, broth and white or great northern beans. Simmer for 20 minutes until carrots are tender. Stir in ground sea salt and ground black pepper.
From sbcanning.com
See details


WINTER MINESTRONE WITH BUTTERNUT SQUASH AND KALE
Cover the pot and turn down the heat to let the soup simmer until the butternut squash pieces are tender, about 20-30 minutes. Add the chopped kale to the soup and place the lid on the pot. Let the soup simmer until the kale is wilted and bright green; about 2 minutes. Taste the soup and season with additional salt and pepper to taste.
From nourishedbynutrition.com
See details


WINTER MINESTRONE WITH TURNIPS, POTATOES, AND KALE #SUNDAYSUPPER
2018-03-04 In a large soup pot, saute' the onion, carrots, and celery in the olive oil until golden brown. Add garlic, thyme, bay leaf, salt, and cook 5 more minutes. Add 3 C water and bring to a boil; add remaining vegetables and cook 15 minutes. Add beans, 1 C liquid, and cook another 5 …
From wholisticwoman.com
See details


FLAVORFUL MINESTRONE SOUP RECIPE {WITH KALE & CHICKPEAS}
2020-08-05 Directions. 1 – Heat 2 tbsp of olive oil in a large stockpot. 2 – Once hot add the carrots and celery and saute them until they start to become translucent. Add the garlic for the last minute. 3- Add the vegetable broth followed by all the rest of the ingredients and seasonings (except for the pasta and kale).
From easymommeals.com
See details


MINESTRONE KALE SOUP RECIPE - THERESCIPES.INFO
Minestrone With Kale Recipe - Food.com hot www.food.com. From Color Me Vegan, by Colleen Patrick Goudreau. The addition of kale in this classic comfort soup makes it even better, certainly more nutritious, and definitely more colorful! The Italian word minestrone, refers to a large, hearty soup.The soup itself is part of what is known in Italy as cucina povera - literally poor kitchen ...
From therecipes.info
See details


FIRE ROASTED MINESTRONE SOUP WITH KALE PESTO - HOW SWEET EATS
2019-01-04 Cook until the onions are translucent, about 5 to 6 minutes. Add in the carrots and celery, cooking for 5 minutes more. Add in the parmesan rind, beans, tomatoes, stock, basil and oregano and stir. Bring the mixture to a boil. Reduce it to a simmer and cook for 20 minutes. After 20 minutes, add in the ditalini pasta.
From howsweeteats.com
See details


SLOW-COOKER TURKEY & KALE MINESTRONE SOUP RECIPE - EATINGWELL
Transfer the sausage mixture to a 5- to 6-quart slow cooker. Stir in the tomatoes, beans, salt, 1/4 teaspoon of the pepper, and the remaining 5 cups stock. Cover and cook on LOW until the vegetables are tender, about 2 hours and 30 minutes. Stir in the pasta; cover and cook on LOW until the pasta is al dente, about 1 hour.
From eatingwell.com
See details


MINESTRONE WITH QUINOA AND KALE - CHEF SILVIACHEF SILVIA
2013-10-09 Add the zucchini, bell peppers and the green beans, season with salt and pepper, add the turmeric, stir and cook for about 3 minutes. Add the tomatoes and the water, raise heat to high and bring to a boil. Lower the heat to medium/low and allow the soup to gently boil (uncovered) for about 20 minutes. Add the quinoa and cover for 15 minutes.
From chefsilvia.com
See details


SPRING MINESTRONE WITH KALE AND PASTA RECIPE | RECIPE | RECIPES ...
Apr 15, 2020 - This one-pot springtime minestrone combines asparagus, peas and kale with a healthy dose of fresh ginger The ginger is optional, but it energizes the broth This recipe is fairly flexible overall: You can swap green vegetables according to taste, use vegetable or chicken stock and toss in any type of short pasta
From pinterest.com
See details


KALE AND THYME MINESTRONE - LOWLYFOOD.COM
Minestrone literally means "a thick vegetable soup". Today minestrone has become synonymous with a select few vegetables. However, it is designed to be versatile and accommodate many flavours and vegetables. In this recipe we've used leeks, carrots, celery and cabbage, but feel free to switch in or out vegetables as you see fit.
From lowlyfood.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #lactose     #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #soups-stews     #beans     #vegetables     #european     #vegan     #vegetarian     #winter     #italian     #dietary     #seasonal     #comfort-food     #free-of-something     #greens     #tomatoes     #taste-mood

Top Asked Questions

What is the best Kale for Kale minestrone soup?
Since this is a kale minestrone soup recipe, you're going to want some kale. It's more common to use spinach, but spinach gets weird in hot soup. Kale softens but doesn't disappear into a soggy mess. Kale for the win! I like to use tuscan kale, but curly kale works great, too.
What is the best way to cook minestrone?
Otherwise pasta will make minestrone way too mushy. Same applies for rice and other grains like farro, barley (orzo) etc. In a large pot add a generous drizzle of extra virgin olive oil, roughly chopped onion, carrots, celery, garlic clove, and pancetta cubes. Saute on medium heat for a few minutes stirring a couple of times in the process.
How to make pesto soup with kale?
Add all the pesto ingredients to a small food processor and pulse until mostly smooth. Add the beans, kale, and lemon juice to the soup and let the kale wilt and the beans warm through. Season to taste with sea salt.
Is minestrone soup vegan?
This classic minestrone soup recipe is healthy, easy to make, and tastes incredible. It’s vegan, too, if you don’t top it with cheese. Recipe yields 6 bowls or 8 cups of soup. Warm 3 tablespoons of the olive oil in a large Dutch oven or stockpot over medium heat.

Related Search