Winter Kale, Bean, and Pasta Soup (Winter Minestrone)

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There’s nothing better than a hearty, warming bowl of soup on a chilly winter night—and this Winter Kale, Bean, and Pasta Soup is so flavorful and comforting. Made with hearty kale, red kidney beans, pasta, and a savory tomato broth, this is my winter-inspired take on minestrone.

Winter Kale, Bean, and Pasta Soup (Winter minestrone)

Makes about 8 servings

Ingredients:

• 2 tbsp olive oil

• 1 medium onion, diced

• 2 carrots, chopped

• 2 celery stalks, chopped

• 2 cloves garlic, minced

• 1 tbsp fresh rosemary, minced

• 1 tbsp fresh thyme, minced

• 1 bay leaf

• 1 can kidney beans, drained and rinsed

• 1 can tomato sauce

• 8 cups vegetable broth

• 2 tsp smoked paprika

• 1 bayleaf

• 1 tsp kosher salt

• 8 oz shell pasta

• 1 bunch tuscan kale

• 1/4 cup grated parmesan cheese, plus more for serving
  

To make:

1. Prep the onions, carrots, celery, and garlic. Then, add the olive oil to stockpot over medium head. Add the onion, carrots, and celery and sauté until soft, about 7 minutes. Add the garlic, rosemary, and thyme, cooking for one more minute.

2. Add the kidney beans, tomato sauce, vegetable broth, smoked paprika, bayleaf, and kosher salt. Turn the heat to high and bring everything up to a boil.

3. Once the soup is boiling, add the pasta and cook for 10 minutes on medium-high heat. Reduce the head to low and stir in the kale and parmesan. Cook for 5 more minutes.

4. Sprinkle each bowl with extra parmesan before serving. Enjoy!

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