Minestrone Soup with Kale, Prosciutto and Cannellini Beans
Cozy Up with Hearty Minestrone Soup with Kale and Prosciutto
When the weather cools down, nothing beats a warm and comforting bowl of soup. And this isn’t just any soup – it’s our Hearty Minestrone Soup with Kale and Prosciutto, a vibrant and flavorful Italian classic that’s packed with goodness. This recipe takes the traditional minestrone to the next level with the addition of tender kale and savory prosciutto, creating a truly satisfying meal.
Minestrone, meaning “big soup” in Italian, is traditionally a vegetable-based soup that’s incredibly versatile. It’s a fantastic way to use up whatever seasonal vegetables you have on hand, making it both economical and sustainable. Our version balances classic flavors with a touch of indulgence from the prosciutto, creating a soup that’s both healthy and delicious.
What makes this Minestrone special?
- Kale Power: We’ve swapped out some of the traditional spinach for kale, adding a boost of nutrients and a slightly heartier texture.
- Prosciutto Perfection: The addition of diced prosciutto provides a salty, savory depth of flavor that elevates the entire soup.
- Easy to Customize: Feel free to swap in your favorite vegetables! Zucchini, green beans, or even a little pasta would be delicious additions.
- Perfect for Meal Prep: This soup tastes even better the next day, making it ideal for meal prepping lunches or dinners.
Serving Suggestions:
Serve this Hearty Minestrone Soup with a crusty loaf of bread for dipping, and a sprinkle of freshly grated Parmesan cheese. A simple side salad would complete the meal perfectly.
Frequently Asked Questions:
Q: Can I make this soup vegetarian?
A: Absolutely! Simply omit the prosciutto. You may want to add a pinch of smoked paprika or a tablespoon of olive oil to compensate for the smoky flavor.
Q: Can I use different beans?
A: Yes, you can! Cannellini beans are traditional, but Great Northern beans or even kidney beans would work well.
Q: Can I freeze this soup?
A: Yes, this soup freezes beautifully. Allow it to cool completely before transferring it to freezer-safe containers. It will keep for up to 3 months.
Q: What kind of stock should I use?
A: We recommend reduced-sodium chicken stock for the best flavor. Vegetable stock is a great option for a vegetarian version.
Q: Can I add pasta to this soup?
A: Yes! Add about 1/2 cup of small pasta (like ditalini or orzo) during the last 10 minutes of simmering. You may need to add a little extra stock if the pasta absorbs too much liquid.
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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