One-Pot Italian White Bean and Kale Minestrone

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

A rustic Italian soup brimming with tender white beans, vibrant kale, and fragrant herbs simmered together in a savory tomato broth. This Italian-inspired quick recipe (vegetarian), ready in about 45 minutes, pairs extra virgin olive oil, carrot, diced, celery stalks, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 5, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" 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

• 3 tbsp extra virgin olive oil
• 1 large carrot, diced
• 2 celery stalks, diced
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 14 oz can diced tomatoes with juice
• 6 cups vegetable broth
• 2 cups cooked cannellini beans
• 3 cups fresh kale, stemmed and chopped
• 1 tsp dried thyme
• 1/2 tsp dried rosemary, crushed
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• optional, 1/4 cup grated Parmesan cheese for serving
• optional crusty bread for serving

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp extra virgin olive oil in a large Dutch oven over medium heat. Add 1 large diced carrot, 2 diced celery stalks, and 1 diced yellow onion, sautéing for 7-8 minutes until softened and fragrant.
2. Step 2: Stir in 3 minced garlic cloves and cook for 1 minute until aromatic.
3. Step 3: Add 14 oz canned diced tomatoes with juice, 6 cups vegetable broth, 2 cups cooked cannellini beans, 1 tsp dried thyme, 1/2 tsp crushed dried rosemary, 1 1/2 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Step 4: Add 3 cups chopped fresh kale to the pot and continue simmering for 10 more minutes until kale is tender and soup is well blended.
5. Step 5: Taste and adjust seasoning if necessary. Ladle hot soup into bowls and sprinkle with optional 1/4 cup grated Parmesan cheese. Serve with crusty bread if desired.