How to make White Bean & Kale Minestrone

canned white beans

🥗Healthier: dried beans

💰Cheaper: canned chickpeas

Dried beans are more economical and can be cooked to preference.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

Soak 1 cup of dry beans in 4 cups of water overnight.

Drain the soaking water and place the soaked beans in a pressure cooker with 2 cups of fresh water and 2 bay leaves.

Pressure cook the beans for about 25-30 minutes until cooked.

In a pan, heat olive oil and add 2 cloves of minced garlic, letting it simmer.

In a blender, combine half of the cooked beans, 1 tablespoon of tomato paste, 5-6 fresh sage leaves, and enough vegetable stock to blend (about 1/2 cup).

Blend until smooth to create a creamy base for the soup.

Add the creamy bean base to the pan with sautéed garlic.

Add the remaining cooked beans and 2 cups of chopped kale to the mixture.

Pour in the remaining vegetable stock or water and simmer for about 10 minutes until the kale wilts.

Season with 1 teaspoon of salt, 1 tablespoon of lemon juice, and fresh ground pepper before serving.

Serve hot, topped with grated pecorino cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens