Hearthside Kale Minestrone
There’s something deeply comforting about a pot of kale minestrone soup simmering on the stove, filling your kitchen with warmth. This Hearthside Kale Minestrone is a healthy, hearty twist on the classic Italian soup—made with rich broth, tender vegetables, cannellini beans, and pasta for a nourishing, protein-packed meal.
What makes minestrone especially wholesome comes down to three humble ingredients: cannellini beans, pasta, and kale—each bringing both flavour and nourishment to the pot.
Cannellini beans and pasta work together to create a complete protein. When legumes like beans are paired with grains such as pasta, they complement each other to provide all nine essential amino acids the body needs. This makes minestrone a satisfying, protein-rich option, even without meat—perfect for plant-forward meals that don’t compromise on nutrition.
Kale, meanwhile, is a true nutritional powerhouse. Packed with beta-carotene (which the body converts into vitamin A), it supports vision, immune health, and overall cellular function. Just one cup of cooked kale delivers an impressive dose of this essential nutrient, making it an easy and delicious way to boost the health benefits of your meal.
Hearthside Kale Minestrone Recipe
By Zosia Culinary Adventures | Date: March 22, 2026
Preparation Time: 20 minutes
Cook Time: 1.5 hours
Yield: 5 Liters ( 20 servings x 250 ml each)
Ingredients:
200 g Yorkshire Valley Farms chicken back bones
1 large yellow onion, chopped
3 medium size carrots, peeled and small diced
3 celery stalks or 1 cup peeled celery roots, small diced
450 g fresh or frozen butternut squash, peeled and diced
4 garlic cloves, minced
1 small fresh leek, sliced thinly
3.5 L vegetable stock or broth or cold filtered water
800 ml canned cannellini beans (or other white beans), drained and rinsed
800 ml canned peeled and chopped tomatoes
2 cups cooked small pasta such as tubettini/cavatelli or small macaroni
2 cups fresh kale, de-stemming and roughly chopped
3 tsp fresh thyme leaves, chopped
2 fresh bay leaves, chopped
white pepper and sea salt for taste
freshly grated Parmesan Cheese, for serving
Instructions:
Place the chicken bones in a 5 L stockpot. Add cold water until the bones are completely covered. Season lightly with salt and add a small pinch of white pepper to taste. Bring the pot up to a gentle boil and carefully skim off any foam or impurities that rise to the surface. Reduce the heat to maintain a low simmer and cook for about an hour, until the bones begin to soften and fall apart and the stock has developed a good depth of flavor. If the stock lacks sufficient body or taste, stir in some prepared chicken or vegetable stock until the total liquid reaches about 3.5 liters.
Strain the soup to yield a clear, flavorful chicken stock, then return it to the pot and add the chopped onion, sliced leek, diced squash, carrots, celery, thyme, the bay leaf and crushed garlic. Bring the mixture to a gentle boil, then reduce the heat and let it simmer until the vegetables are nearly tender, about 8–10 minutes.
Add the tomatoes and bring the soup gently to a simmering boil. Reduce the heat and let the soup cook, uncovered, for another 10 minutes so the flavors meld. Stir in the beans and the cooked pasta, then bring the soup back up to a gentle boil; lower the heat once more and simmer for an additional 10 minutes to allow everything to heat through.
The soup should be quite thick but if its too thick add more chicken or vegetable stock.
Stir in the kale and simmer, until the leaves are tender. Season to taste with salt and white pepper.
Just before serving the soup, top with the parmesan cheese, or serve cheese separately.
