A hearty minestrone does not always require hours on the stove. This one takes no more than an hour, start to finish. Some of the prep can be done while the soup is simmering. Here’s the most efficient way to get this done quickly:

1. Chop the onion, carrot, celery, and garlic

2. Sweat the above and add the tomatoes (Step 1).

3. While the tomatoes are cooking down (still Step 1) measure out all of the remaining ingredients except the kale and beans, and dice the potato. Proceed with Step 2.

4. While the soup is simmering, prepare the kale and beans, and proceed with Step 3.

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, chopped
  • 1 large carrot, chopped
  • 1 stick celery, chopped (optional)
  • Salt to taste
  • 2 large garlic cloves, minced
  • 1 14-ounce can chopped tomatoes, with juice
  • 6 cups water
  • 1 tablespoon tomato paste
  • 1 teaspoon oregano
  • 1 medium Yukon gold potato (about 6 ounces), diced
  • A bouquet garni made with a bay leaf, a couple of sprigs each parsley and thyme, and a Parmesan rind (optional – but it does add flavor; use what you have for this)
  • ½ pound kale, stemmed, washed thoroughly, and chopped or cut in slivers (4 cups chopped)
  • 1 can white beans, drained and rinsed
  • Freshly ground pepper
  • Grated Parmesan for serving
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      273 calories; 4 grams fat; 0 grams saturated fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 48 grams carbohydrates; 12 grams dietary fiber; 7 grams sugars; 13 grams protein; 828 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Serves 4 to 6

Preparation

  1. Heat the olive oil over medium heat in a large, heavy soup pot and add the onion, carrot, and celery and a pinch of salt. Cook, stirring often, until the vegetables are tender, about 8 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Stir in the tomatoes and juice from the can, add another pinch of salt and cook, stirring often, for 5 to 10 minutes, until the tomatoes have cooked down slightly.
  2. Add the water, tomato paste, oregano, potato, and salt to taste. Bring to a boil, add the bouquet garni, cover and simmer 10 to 15 minutes, until the potatoes are just about tender.
  3. Add the kale and simmer another 10 minutes, until the kale and potatoes are tender and the soup is fragrant. Taste, adjust salt, and add pepper. Stir in the beans and heat through for 5 minutes. Serve, sprinkling some Parmesan over each bowl.
  • Advance preparation: The soup tastes even better on the second day, and will keep for 4 to 5 days in the refrigerator. It freezes well. I’ve used small amounts of leftovers as a pasta sauce, adding a little tomato paste to thicken.

Dining and Cooking