Minestrone Soup with Kale, Prosciutto and Cannellini Beans
Cozy Up with Hearty Minestrone Soup with Kale and Prosciutto
As the days get shorter and the weather turns cooler, there’s nothing quite like a warm, comforting bowl of soup. And when it comes to comfort food, Italian cuisine always delivers! Today, we’re sharing our recipe for Hearty Minestrone Soup with Kale and Prosciutto – a vibrant, flavorful soup packed with vegetables, beans, and a touch of salty prosciutto.
Minestrone, meaning “big soup” in Italian, is traditionally a vegetable-based soup that’s incredibly versatile. Every family has their own version, and this one is ours! We’ve taken the classic flavors and added a generous helping of kale for extra nutrients and a delightful texture. The prosciutto adds a lovely savory depth that elevates this soup from simple to sensational.
What makes this Minestrone special?
- Packed with Goodness: This soup is bursting with vitamins and fiber from the abundance of vegetables and beans.
- Flavorful & Satisfying: The combination of vegetables, beans, and prosciutto creates a rich, complex flavor that will leave you feeling satisfied.
- Easy to Customize: Feel free to swap out vegetables based on what’s in season or what you have on hand. Zucchini, green beans, or spinach would all be delicious additions.
- Perfect for Meal Prep: This soup tastes even better the next day, making it ideal for meal prepping lunches or dinners.
Tips for the Best Minestrone:
- Don’t overcook the vegetables: You want them to retain some texture and bite.
- Use good quality stock: The stock is the base of the soup, so using a flavorful stock will make a big difference.
- Add the kale towards the end: Kale can become bitter if overcooked, so add it during the last few minutes of simmering.
- Garnish generously: A sprinkle of Parmesan cheese and fresh parsley adds a touch of elegance and flavor.
This Hearty Minestrone Soup with Kale and Prosciutto is more than just a soup; it’s a hug in a bowl. It’s the perfect meal to share with family and friends on a chilly evening. So gather your ingredients, get cooking, and enjoy!
Frequently Asked Questions:
Q: Can I make this soup vegetarian?
A: Absolutely! Simply omit the prosciutto and use vegetable broth instead of chicken broth.
Q: Can I use dried beans instead of canned?
A: Yes, you can! You’ll need to soak and cook the beans before adding them to the soup. About 1 ½ cups of dried beans will equal one 15oz can.
Q: Can I freeze this soup?
A: Yes, this soup freezes well. Allow it to cool completely before transferring it to freezer-safe containers. It will keep in the freezer for up to 3 months.
Q: What kind of potatoes are best for this soup?
A: Yukon Gold potatoes are ideal because they hold their shape well and have a creamy texture. However, red potatoes or russet potatoes can also be used.
Q: Can I add pasta to this soup?
A: Yes, small pasta shapes like ditalini or orzo would be a great addition. Add them during the last 10-15 minutes of simmering.
Hearty Minestrone Soup with Kale and Prosciutto
Ingredients
- 2 tsp vegetable oil
- 1 cup diced onion
- 1 cup diced carrot
- 2 oz diced prosciutto, fat trimmed
- 2 tsp minced garlic
- 4 cups reduced-sodium chicken stock
- 1 can (28 oz/828 mL) diced tomatoes, with juice
- 1 can (15 oz/444 mL) cannellini (white kidney) beans, rinsed and drained
- 2 cups lightly packed sliced kale leaves
- 1 cup diced peeled Yukon gold potato
- 1 tsp dried basil
- 1/4 cup freshly grated Parmesan cheese
- to taste Chopped fresh flat-leaf parsley leaves, for garnish
- to taste Additional Parmesan cheese, for finishing (optional)
Instructions
- In a large saucepan over medium-high heat, heat the oil. Add the onion and carrot and sauté for 5 minutes, just until the carrot is tender. Add the prosciutto and garlic and sauté for another 5 minutes or until the prosciutto begins to brown.
- Stir in the stock, tomatoes, beans, kale, potato and basil. Cover, reduce the heat to low and simmer for 15 minutes or just until the potatoes are tender. Add the Parmesan.
- Ladle into soup bowls and garnish with parsley and additional Parmesan, if desired.
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