Kale Minestrone with Pistou

Ingredients for Kale Minestrone with Pistou

• 3 sprigs oregano

• 3 sprigs rosemary

• 2 bay leaves

• 2 tablespoons olive oil

• 110g pancetta (Italian bacon), chopped (optional)

• 1 onion, chopped

• 1 leek, white and pale-green parts only, thinly sliced

• 2 carrots, peeled, chopped

• 2 celery stalks, chopped

• 4 garlic cloves, thinly sliced

• 1/2 teaspoons crushed red pepper flakes

• Kosher salt

• 2 tablespoons tomato paste 1 800g can whole peeled tomatoes, drained

• 1 Parmesan rind (about 60g

• optional)

• 725ml cooked cannellini beans, cooking liquid reserved if desired, or two 425g cans, rinsed

• Freshly ground black pepper

• 350g baby Yukon Gold potatoes, scrubbed, cut into 1/2" pieces

• 1/2 bunch Tuscan kale, ribs and stems removed, leaves torn into 1" pieces

• 2 garlic cloves

• 1 cup fresh basil leaves

• 1/2 cup olive oil

• 15g finely grated Parmesan

• 1 teaspoon finely grated lemon zest

• Kosher salt

Tie oregano, rosemary, and bay leaves together with kitchen twine.

Heat oil in a large heavy pot over medium. Add pancetta, if using, and cook, stirring often, until browned around the edges, about 5 minutes. Add onion, leek, carrots, celery, garlic, and red pepper flakes; season with salt. Cook, stirring often, until onion is translucent and carrots are tender, 10–12 minutes. Add tomato paste and cook, stirring to coat, until slightly darkened, about 3 minutes.

Add tomatoes, crushing with your hands as you go, then herb bundle, Parmesan rind, if using, and 1450ml water or reserved bean cooking liquid, or a combination. Season with salt and pepper and bring to a boil. Add potatoes, reduce heat, and simmer until potatoes are tender and flavours have melded, 20–25 minutes. Add kale and beans; cook until kale is tender, about 5 minutes. Discard Parmesan rind and herb bundle.

Do ahead: Soup can be made 2 days ahead (or 2 months if frozen). Let cool; transfer to airtight containers and chill.

Pulse garlic and basil in a food processor until finely chopped. Transfer to a small bowl and stir in oil, Parmesan, and lemon zest; season with salt. Serve soup topped with pistou.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.