Add tomatoes, kale, cabbage, leeks, zucchini, and beans (whole and mashed), bring to a simmer, and cook for 15 minutes.
Add chicken stock and bring to a boil. Reduce heat and let soup simmer, uncovered, until the minestrone has a dense, stew-like texture, about 45 minutes to 1 hour. Stir in basil and parsley. Sprinkle with grated parmesan cheese.
Serve and enjoy!
Notes
Recipe source: Stefano Faita
Recipe by Salu Salo Recipes at https://salu-salo.com/minestrone-soup-bacon-kale/