Rustic Tuscan Bean and Kale Minestrone

Name: Rustic Tuscan Bean and Kale Minestrone
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Cuisine: Soups and stews
Ingredients: 3 tbsp extra-virgin olive oil; 1 yellow onion, diced; 2 carrots, diced; 2 celery stalks, diced; 4 garlic cloves, minced; 2 tbsp tomato paste; 0,5 cup dry white wine; 1,5 cup crushed tomatoes; 6 cup chicken stock; 1 parmesan rind plus grated parmesan; 2 cup canned cannellini beans, drained; 3 cup lacinato kale, chopped; 0,75 cup ditalini pasta; 3 fresh thyme sprigs

A hearty, ribollita-inspired minestrone with tender white beans, silky kale, and a parmesan-rind broth that sings of the Italian countryside.

Time: 60 min
Servings: 6
Level: Easy
Calories: 391

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Original Olivi recipe · nutrition calculated per serving

Ingredients

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6servings

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Instructions

9 steps · tick them off as you cook

Heat 3 tbsp extra-virgin olive oil in a heavy Dutch oven over medium heat until it shimmers without smoking.
Add diced onion, carrot, and celery; sweat for 8 minutes until the onions turn translucent and the vegetables soften.
8 minutes
Stir in minced garlic and tomato paste; cook for 2 minutes until the paste darkens and smells caramelized.
2 minutes
Deglaze with the white wine, scraping the bottom, and reduce for 2 minutes until nearly evaporated.
2 minutes
Add the crushed tomatoes, chicken stock, parmesan rind, bay leaf, and thyme; bring to a gentle simmer.
Stir in the cannellini beans and diced zucchini; simmer uncovered for 20 minutes until the broth thickens slightly.
20 minutes
Add the chopped kale and ditalini pasta; cook 8 more minutes until the pasta is al dente and the kale is silky.
Season with salt, pepper, and a splash of red wine vinegar to brighten.
Ladle into bowls, drizzle with olive oil, and finish with grated parmesan.

Chef's tip

Always save your parmesan rinds in the freezer — dropping one into the simmering broth releases nutty, umami-rich depth that no cheese sprinkle at the end can match.