- 2(540ml/18.26 oz) cans white kidney beans, rinsed and drained
- ½ cup extra virgin olive oil
- 8 oz bacon, diced
- 2 garlic cloves, minced
- 1 onion, chopped
- 2 stalks celery, diced
- 1 carrot, diced
- 1 sprig rosemary, chopped
- 1 (14 oz) can diced tomatoes
- ½ head kale, chopped
- ½ white cabbage, chopped
- 2 leeks, sliced
- 2 zucchini, diced
- Salt and freshly ground pepper, to taste
- 8 cups chicken stock
- Handful basil, chopped
- Handful Italian parsley, chopped
- Freshly grated Parmesan cheese
- Mash half the beans and leave the remaining half whole. Set aside.
- Heat the olive oil in a large pot and sauté bacon, garlic, onion, celery, carrot and rosemary for 5 to 7 minutes.
- 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!
Looking for more soup recipes? Here are a few more that I made.
thank you for sharing this! I made this tonight and it was so yummy!
You’re welcome Tina! Glad you liked it 🙂
YUM! I’m always looking for new soup recipes and this is definitely on the list now!
Hi Vicky,
Hope you enjoy it! Thanks for stopping by. Take care 🙂