Midwest Harvest Minestrone

By AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A robust Italian-inspired soup packed with garden-fresh vegetables and beans, embodying the spirit of Midwest harvests. This Italian-American soup recipe, ready in about 65 minutes, pairs olive oil, onion, and carrots for a weeknight-friendly dinner. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 1 (28 oz) can diced tomatoes
• 4 cups vegetable broth
• 1 (15 oz) can cannellini beans, drained and rinsed
• 1/2 cup small pasta
• 2 cups kale, chopped
• 1 tsp dried oregano
• 1 bay leaf

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium onion, 2 diced carrots, and 2 diced celery stalks. Cook for 8 minutes until vegetables are tender and onion is translucent, stirring occasionally.
2. Step 2: Add 3 minced garlic cloves and cook for 1 minute until fragrant, then stir in 1 (28 oz) can diced tomatoes, 4 cups vegetable broth, 1 (15 oz) can drained cannellini beans, 1 tsp dried oregano, and 1 bay leaf. Bring to a simmer and cook for 15 minutes.
3. Step 3: Add 1/2 cup small pasta and 2 cups chopped kale. Simmer uncovered for 10 minutes until pasta is cooked through and kale is tender, stirring gently to prevent sticking.
4. Step 4: Remove the bay leaf. Season with salt and pepper to taste. Serve hot with grated Parmesan cheese for added richness.