October 7, 2021

Kale Minestrone Soup

This soup is fully loaded with fresh vegetables, two types of beans for double the protein, tender pasta, leafy green kale and a tomato-y broth. This is a well known Italian favorite and once it’s made you are guaranteed to have a week worth of meals for yourself or the whole family!

It brings me back to the days when I was a Olive Garden regular and I would always get their soup and salad combo with bread sticks. It was always so comforting, hearty and healthy for the most part. When eating this is makes me feel all giddy inside. I love going down memory lane sometimes, so I wanted recreate my own Pretty Plate version that I am able to enjoy right at home.

A meal that is so easy to make, sign me up! It does involve some prep work because you need to cut the fresh vegetables, however doing this part is worth it. But, once you are through that part the rest is a breeze! It is a one pot meal meaning all ingredients get cooked in one pot. You also use canned items and some spices which makes things easy peasy!

One thing to note about the soup is that the vegetables and pasta will soak up the broth once you put the leftovers in the fridge, so make sure to keep extra broth on hand for after to add as needed if you would like when reheating.

I don‘t know about you, but I am completely veggie obsessed, so this soup is right up my alley and perfect at almost any time of the year. One of my favorite parts of the soup is the kale. Kale has so many health benefits and is one of the most nutrition dense foods. It contains an abundance of vitamins and antioxidants. I not only love the kale aspect in this soup for its health benefits and vibrant colors, but it is a leafy green that does not get too wilted when added to the soup. You can truly enjoy the texture and taste.

Did you make this? If so, make sure to tag and follow @prettyplatebymichelle on instagram or leave a comment below and let me know what you thought! I would love to see your Pretty Plate and hear from you!

Kale Minestrone Soup

Honestly there is nothing is better than a steaming hot, healthy and hearty bowl of soup that is just so good for the soul. And you bet that this soup holds all of those characteristics.



  • 8 Cups low sodium vegetable broth
  • 2-3 Cups kale, leaves removed from the stem
  • 1 Zucchini, diced small
  • 3 Celery sticks, sliced
  • 3 Carrot sticks, diced small
  • 1/2 Cup yellow onion, minced
  • 1 TBSP minced garlic
  • 2 14.5 oz can diced tomato
  • 1 15 oz can red kidney beans
  • 1 15 oz can great northern beans
  • 1 Cup small pasta, cavatelli or ditalini
  • 1 TBSP Italian seasoning
  • 2 TBSP olive oil
  • 1-2 TSP salt
  • 1/2 TSP black pepper
  • 2 Bay leaves
  1. Open your canned goods. Start by opening your diced red tomatoes and set aside (do not drain). Open your can of great northern beans and drain and open your can of dark red kidney beans and drain. Set all three items aside. Next, open your vegetable broth and set aside.
  2. Begin prepping your vegetables: removed the kale leaves from their stems, diced your zucchini, dice your carrots, slice your celery and finely dice your yellow onions. Place each item in separate bowls.
  3. Place your pot over medium heat and heat your 2 TBSP olive oil. Once hot add your onions, garlic, celery and carrots. Sprinkle with salt and pepper and mix. Cook for 2-3 minutes until onions become translucent and garlic is fragrant.
  4. Add your zucchini and cook another 2-3 minutes. Season with a bit of salt and pepper again to your liking.
  5. Slowly add your 8 cups of vegetable broth, followed by your cans of diced tomatoes, great northern beans and dark red kidney beans.
  6. Season your soup with 1 TBSP Italian seasoning, salt, pepper and add in your bay leaves. Mix the soup well. Cover with a lid and bring to a boil. Turn the heat up if needed.
  7. Once boiling add your small pasta and mix well again. Cover and bring your heat to a medium low so the soup is simmering. Cook pasta for 10 minutes or until al dente.
  8. Once pasta is cooked add your kale and mix well. Cook another 2-3 minutes until kale is wilted. Season with a bit more salt and pepper if desired.
  9. Serve immediately with Parmesan cheese, crackers or red pepper flakes if desired. Store the leftovers in the fridge.
  10. ENJOY!
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October 19, 2021
So delicious!