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Bon Appétit

Kale Minestrone With Pistou

3.8

(82)

kale minestrone with pistou
Christopher Testani

For rave-worthy soups, skip the store-bought stock. You can extract a cleaner, stronger broth from a combination of water and several pantry ingredients. It’s all about layering powerful flavor-enhancers that you probably already have on hand—bacon, tomato paste, herbs, peppercorns, a Parm rind, and, of course, kosher salt.

Recipe information

  • Yield

    8 Servings

Ingredients

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

½

teaspoon crushed red pepper flakes

Kosher salt

2

tablespoons tomato paste

1

28-oz. 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-oz. cans, rinsed

Freshly ground black pepper

12

ounces baby Yukon Gold potatoes, scrubbed, cut into ½” pieces

½

bunch Tuscan kale, ribs and stems removed, leaves torn into 1” pieces

Pistou and assembly

2

garlic cloves

1

cup fresh basil leaves

½

cup olive oil

2

tablespoons freshly grated Parmesan

1

teaspoon finely grated lemon zest

Kosher salt

Preparation

  1. Minestrone

    Step 1

    Tie oregano, rosemary, and bay leaves together with kitchen twine.

    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 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.

    Step 3

    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.

    Step 4

    Do Ahead: Soup can be made 2 days ahead (or 2 months if frozen). Let cool; transfer to airtight containers and chill.

  2. Pistou and assembly

    Step 5

    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.

Nutrition Per Serving

Calories (kcal) 360 Fat (g) 23 Saturated Fat (g) 5 Cholesterol (mg) 10 Carbohydrates (g) 29 Dietary Fiber (g) 6 Total Sugars (g) 4 Protein (g) 9 Sodium (mg) 500
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Reviews (82)

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  • I LOVE this soup. It will definitely be in heavy rotation this winter. I'm vegetarian so I subbed chopped shiitakes for the pancetta which means I had to go a little heavier on the salt. I strongly recommend skipping the canned beans and starting with dry cannellinis instead. I think using the water they cook in makes a huge impact. Don't sleep on the pistou, it adds brightness and is super easy to put together while the kale is wilting in the soup. All in all, this is a hearty, delicious soup that hits all the right spots!

    • Anonymous

    • Texas

    • 1/12/2020

  • The pistou really carries this, but that's not saying the base is bad. the parmesan rind lends a lot of flavor. I did up the garlic a little.

    • Anonymous

    • 11/20/2019

  • delish! flavorful and hearty

    • Anonymous

    • Los Angeles

    • 11/15/2019

  • This was SO GOOD. The pancetta and Parmesan rind really make this, so don’t skip those elements but this has such a rich flavor for being made of all healthy ingredients.

    • cggillil

    • Atlanta

    • 11/10/2019

  • this is a very good soup for me and my family. would recommend. 5 stars out of 5. winner takes it all.

    • pieguy8504

    • illinois

    • 9/22/2019

  • This soup is now one of my go-tos for cold days. It's hearty and delicious, easily made vegetarian and the pistou is great with bread, too.

    • Anonymous

    • texas

    • 1/12/2019

  • One of the best soups I've ever made. People love it. Freezes beautifully.

    • Anonymous

    • Seattle

    • 12/30/2017