White Bean and Kale Minestrone Soup

5 of 5
(6 ratings)
Prep
Time
Total Time
Number Of
Ingredients
7
Servings6

Vegetarian minestrone soup recipe with frozen chunky vegetables, canned white beans and frozen chopped kale for ease of prep

Ingredients
  • 2 tablespoons Pure Wesson® Canola Oil
  • 1 cup frozen chopped vegetable blend for seasoning (onion, celery, bell pepper)
  • 3/4 cup chopped carrots
  • 2-1/2 cups water
  • 1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, undrained
  • 1 can (15 oz each) Great Northern beans, drained
  • 1-1/2 cups Hunt's® Tomato Sauce
  • 2 cups frozen chopped kale
  • 1/2 cup dry small pasta shells, uncooked
  • Grated Parmesan cheese, optional
 
Directions
  1. Heat oil in large saucepan over medium-high heat. Add vegetable blend and carrots; cook 3 to 5 minutes or until tender. Add water, undrained tomatoes, beans and tomato sauce; stir to combine. Bring mixture to a boil.
  2. Add kale and pasta; stir to combine. Reduce heat and simmer 15 minutes or until kale and pasta are tender, stirring occasionally. Serve with Parmesan cheese, if desired.
Cook's Tips

Serve Alexia® Artisan Ciabatta Rolls, prepared according to package directions, with the soup.

Cook's Tips

Serve Alexia® Artisan Ciabatta Rolls, prepared according to package directions, with the soup.

I made This!

Share your experience now

Nutrition Information
Calories: 172 View complete nutrition information
Reviews (5)

Your review of White Bean and Kale Minestrone Soup

Thank You!

You have successfully submitted your rating or review for this recipe. If you submitted a review, please note that it might take up to 72 hours for your review to appear on our site.

Overall Rating

diantha c wilcox January 12, 2016

This is so good.Yummy.

Jen July 03, 2015

Loved it, cant wait to make it again with a few of my own twists!

Rebekkahr64 December 09, 2014

Loved this recipe. Found your site from ConAgra Foods when I call to tell them how great the crust is in their Pizza Maker Cheese product. Can't wait to try the Alexia Artisan Ciabatta Rolls. Hope my store carries them. I have been having problems adding Kale to my diet. I need the iron and calcium is contains. Dr. Oz says to eat it, but I haven't liked the taste/texture. This soup changed all that. Thanks

Robyn October 28, 2014

This recipe was delicious! The only change I made was using fresh (instead of frozen) vegetables and I added zucchini, as my garden has produced an abundance. I will definitely make this again. We all loved it, even the kids!

HJS May 21, 2014

I made this for my evening meal and it was delicious! Substituted fresh spinach since I had no kale. It was fantastic. Also added a few extra seasonings. Will make again and again.