This is a very simple and satisfying soup. With the weather, soups are often made and this kale and pasta minestrone soup is one of our favorite soups to have.
Kale grows pretty good in winter and spring. I am getting a regular supply of kale, chard, and spinach from my backyard veggie garden. I have used a mix ok curly kale and blue kale. You can use any variety you have in hand. Also for this soup, I used the carrots and potatoes from my garden. It is really fun and relaxing to grow your own produce though it is a little bit of work.
Camilla of Culinary Adventures with Cam is hosting #SoupSaturdaySwappers this month. The theme for this month is 'Put on a little Spring in your Minestrone'. I find this soup of mine perfect for the theme. A minestrone made with seasonal veggies makes it even more flavorful.
I did freeze basil pesto made from the fresh basil before the end of last season. And used it for the soup. You can use any pesto of your choice. Basil pesto adds its own magic to any minestrone soup The leftover soup is great for lunch. All the more helpful when you are busy and crave for a homemade meal.
I am also linking this to Souper Sundays by Deb of Kahakai Kitchen. Check the link if you want to participate.
Ingredients
Serves 4-6
Pasta - 3/4 cup, small shapes
Water - 6 to 7cups
Salt -1.5 tsp
Pepper - 1/2 tsp
Onion - 1 cup, diced
Garlic - 3, finely chopped
Celery - 1/2 cup, chopped
Carrots - 1/2 cup, diced
Potatoes - 1 cup, cubed
Beans - 1/2 cup, diced
Bell pepper -1/2 cup, diced
Kale - 5 cups, chopped, loosely packed
Peas - 1 cup, fresh or frozen
Basil pesto - 2-4 tbsp
Olive oil - 2 tbsp
Method
Heat olive oil in a soup pot. Add onions, garlic, and sauté. Add the chopped carrots, celery, bell pepper, and beans. Sauté for 3-4 minutes. Add in the potatoes, water, salt, and pepper. Simmer for 5-6 minutes.
Add in the pasta, and kale. Add the peas for the last couple of minutes as it cooks faster. Simmer for the pasta to cook (adjust according to pasta shape as directed in the package). Switch off the flame. Stir in basil pesto.
Ladle to serving bowls, add extra pesto or parmesan if preferred, and serve hot with crusty bread.
- Classic Minestrone Soup by Sneha's Recipe
- Green Vegetable Minestrone by A Day in the Life on the Farm
- Kale and Pasta Minestrone by Magical Ingredients
- Minestrone Napoletana by Karen's Kitchen Stories
- Putting Some Spring in My Minestrone + Bouza 2017 Albariño by Culinary Adventures with Camilla
- Vibrant Spring Minestrone Soup by Making Miracles
Karen says
I love the beautiful green color of this soup!
Camilla M. Mann says
This looks delicious, filling, and healthy! Thanks for joining me this month, Radha. I can't wait to try this.
gluten Free A_Z Blog says
Soup is such a healthy way to eat more greens and vegetables. This sounds delicious.
Sneha's Recipe says
A healthy and filling bowl of soup!!
Rebekah says
Look at this gorgeous bowl of healthy comfort food!!