Kale Minestrone with Pistou

A deeply nourishing, vegetable-packed soup layered with herbs, tender potatoes, and hearty beans, finished with a bright, herby pistou for a fresh burst of flavor.

Serves: 6–8
Time: 1 hour

You’ll need
2 tbsp olive oil
1 yellow onion, chopped
1 leek, sliced (white and light green parts)
2 carrots, chopped
2 celery stalks, chopped
4 cloves garlic, thinly sliced
2 tbsp tomato paste
1 (28 oz) can whole peeled tomatoes, crushed by hand
3 cups cooked cannellini beans (or 2 cans, rinsed)
12 oz baby Yukon gold potatoes, cut into bite-size pieces
6 cups water or vegetable broth
½ bunch Tuscan kale, stems removed, leaves torn
3 sprigs rosemary
2 bay leaves
2 to 3 sprigs oregano
½ tsp crushed red pepper flakes
Salt and pepper, to taste

For the pistou
1 cup fresh basil
2 cloves garlic
¼ cup olive oil
1 tsp lemon zest
Salt, to taste

Optional add-ins
Freshly grated vegan parmesan
Drizzle of olive oil
Squeeze of lemon juice

Let’s Make It
Heat olive oil in a large pot over medium heat.
Add onion, leek, carrots, and celery. Cook until softened and fragrant.
Stir in garlic and tomato paste and cook for 1 to 2 minutes to deepen flavor.
Add crushed tomatoes, beans, potatoes, and broth.
Tie rosemary, oregano, and bay leaves together (or add loose) and drop into the pot.
Bring to a boil, then reduce to a simmer and cook for 25 to 30 minutes until potatoes are tender.
Add kale and cook until wilted and tender.
Remove herb stems if needed. Season with salt and pepper to taste.

Make the pistou
Blend basil, garlic, olive oil, lemon zest, and salt until smooth.

To serve
Ladle soup into bowls and spoon pistou over the top just before serving.

Serve It With
Crusty bread
Simple green salad
Roasted vegetables

Pro Tip
The pistou is the moment. Add it right before serving to keep the flavor bright and fresh against the rich, slow-simmered soup.