With a wonderfully herby tomato broth, this easy vegetarian minestrone soup is hearty and full of green beans, kidney beans, and pasta.
- 1 tablespoon olive oil
- 1 small onion, roughly chopped
- 2 medium carrots, peeled and roughly chopped
- 1 celery stalk, roughly chopped
- 2 garlic cloves, minced
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1–28 ounce can crushed tomatoes
- 4 cups low-sodium vegetable broth
- 1–15 ounce can kidney beans, drained and rinsed
- 1 cup trimmed green beans, cut 1/2-inch long
- 1 cup chopped kale
- 3 ounces small to medium pasta (shells, orecchiette, ditalini)
- Shaved Parmesan and chopped parsley for serving
- In a large saucepan, heat the olive oil over medium heat. Sauté the onions, carrots and celery until they start to soften, about 4 minutes. Add the garlic, rosemary, oregano, salt and pepper and continue cooking until the garlic is fragrant, about 1 minute.
- Add the tomatoes, vegetable broth and kidney beans. Bring the soup to a boil. Reduce the heat and simmer for 15 minutes until the soup thickens slightly. Add the green beans and kale. Continue cooking for 5 minutes until the kale wilts.
- In a separate small saucepan, cook the pasta according to package instructions until al dente.
- Divide the soup into bowls, adding pasta and garnishing Parmesan and chopped parsley.
Storing leftovers: Keep the soup and pasta in separate containers. The soup can be refrigerated up to 5 days and frozen up to 1 month.
Warm the soup in a saucepan over low heat. Stir in the cold pasta when the soup is almost warm enough to eat.
Keywords: minestrone soup, vegetarian minestrone soup, minestrone soup with kale