Minestrone Soup with Kale

Author: Sarah Bates | The Chef Next Door

Serves 6


2 Tablespoons olive oil

5 ounces diced pancetta 

1 cup diced onion

2 carrots, peeled and chopped

2 celery stalks, chopped

2 garlic cloves, minced 

1/2 teaspoon crushed red pepper flakes

2 Tablespoons tomato paste 

1 28-ounce can Red Gold whole peeled tomatoes, drained

1-inch piece Parmesan rind (optional)

2 rosemary sprigs

2 bay leaves

4 cups water

2 cups low sodium chicken broth

2 15-ounce cans cannellini beans, rinsed and drained

1/2 bunch red kale, ribs and stems removed, torn into 1-inch pieces

Heat the oil in a Dutch oven or large pot over medium-high heat. Add the pancetta and cook, stirring often, until brown and crispy. Add the onion, carrots, celery, garlic, red pepper flakes, and a sprinkle of salt. Cook until the vegetables are tender, stirring often, about 10 minutes. Add the tomato paste and stir to coat the vegetables.

Add the tomatoes, crushing them with a wooden spoon in the pot. Add the Parmesan rind, if using, and the rosemary and bay leaves. Add the water and chicken broth, season with salt and pepper, and bring to a boil. Reduce the heat to simmer, cover the pot and cook until the flavors have melded, about 20 minutes. Add the beans and kale and cook until the kale is tender and the beans are warmed through, about 5 minutes. Remove the Parmesan rind and herbs before ladling the soup into bowls.

Bon Appétit!