Minestrone Soup

There's something comforting about a big bowl of hearty minestrone soup on a cold winter day. The veggies and broth are satisfying but not overly bearing. Our friend Nicole showed us this is quick, easy and relatively inexpensive recipe. You can even throw it in a container and heat it up for up to 3 days!


  • 1 clove garlic, finely chopped
  • 1 medium yellow onion, finely chopped
  • 4 cups vegetable broth
  • 1 bunch of kale, chopped
  • 4 medium carrots, chopped
  • 1 28 oz. can chopped tomatoes (with liquid) 
  • 1/4 cup tomato paste 
  • 1 bay leaf 
  • 1 15 oz. can of white beans 
  • Parmesan cheese, grated (optional)
  •  S + P


  1. In a large dutch oven over medium heat, saute garlic and onion until translucent
  2.  Add 4 cups vegetable broth
  3. Add kale, carrots, canned tomatoes, tomato paste and 1 bay leaf 
  4. Cook for 35 minutes, until vegetables are tender 
  5. Add white beans 
  6. Let simmer another 10 minutes - taste! 
  7. Salt, pepper, and a pinch of grated parmesan cheese (optional)
  8. DELISH!