Best 2 Kale Minestrone With Pistou Recipes

Kale Minestrone With Pistou image

Provided by Claire Saffitz

Yield 8 servings

Number Of Ingredients 27

Minestrone:
3 sprigs oregano
3 sprigs rosemary
2 bay leaves
2 tablespoons olive oil
4 ounces pancetta (Italian bacon), chopped (optional)
1 onion, chopped
1 leek, white and pale-green parts only, thinly sliced
2 carrots, peeled, chopped
2 celery stalks, chopped
4 garlic cloves, thinly sliced
1/2 teaspoon crushed red pepper flakes
Kosher salt
2 tablespoons tomato paste
1 28-ounce can whole peeled tomatoes, drained
1 Parmesan rind (about 2 ounces; optional)
3 cups cooked cannellini beans, cooking liquid reserved if desired, or two 15-ounce cans, rinsed
Freshly ground black pepper
12 ounces baby Yukon Gold potatoes, scrubbed, cut into 1/2" pieces
1/2 bunch Tuscan kale, ribs and stems removed, leaves torn into 1" pieces
Pistou and assembly:
2 garlic cloves
1 cup fresh basil leaves
1/2 cup olive oil
1/2 ounce finely grated Parmesan
1 teaspoon finely grated lemon zest
Kosher salt

Steps:

Minestrone:
Tie oregano, rosemary, and bay leaves together with kitchen twine.
Heat oil in a large heavy pot over medium. Add pancetta, if using, and cook, stirring often, until browned around the edges, about 5 minutes. Add onion, leek, carrots, celery, garlic, and red pepper flakes; season with salt. Cook, stirring often, until onion is translucent and carrots are tender, 10-12 minutes. Add tomato paste and cook, stirring to coat, until slightly darkened, about 3 minutes.
Add tomatoes, crushing with your hands as you go, then herb bundle, Parmesan rind, if using, and 6 cups water or reserved bean cooking liquid, or a combination. Season with salt and pepper and bring to a boil. Add potatoes, reduce heat, and simmer until potatoes are tender and flavors have melded, 20-25 minutes. Add kale and beans; cook until kale is tender, about 5 minutes. Discard Parmesan rind and herb bundle.
Do ahead: Soup can be made 2 days ahead (or 2 months if frozen). Let cool; transfer to airtight containers and chill.
Pistou and assembly:
Pulse garlic and basil in a food processor until finely chopped. Transfer to a small bowl and stir in oil, Parmesan, and lemon zest; season with salt. Serve soup topped with pistou.

Minestrone With Kale image

Provided by Kozmic Blues

Categories Greens

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

1 tablespoon oil, for sauteing
1 large yellow onion, chopped
2 carrots, finely chopped
4 garlic cloves, finely minced
1 (15 ounce) can diced tomatoes
1 (15 ounce) can white beans, rinsed and drained (Cannellini, Great Northern, navy)
1 bunch kale, stemmed and coarsely chopped (about 3/4 pound)
2 tablespoons fresh parsley, finely chopped
6 cups vegetable stock (or half stock and half water) or 6 cups water (or half stock and half water)
2 bay leaves
1 cup small shell pasta, cooked (elbow macaroni, shells, etc.)
salt & freshly ground black pepper, to taste

Steps:

Heat the oil in a large soup pot over medium heat, and add the onion and carrots.
Cook, stirring often, until the onion turns translucent and the carrots glisten, about 7 minutes.
Stir in the garlic and cook, stirring, for another minute or so, until the garlic begins to smell fragrant.
Add the tomatoes and their liquid and cook, stirring occasionally, for about 10 minutes, until the tomatoes have cooked down a bit.
Add the beans, kale, parsley, water, and bay leaves.
Bring to a boil, reduce the heat to low, cover partially, and simmer for 20 to 30 minutes, until the flavors are all incorporated and the kale is tender.
Add the cooked pasta, and stir to incorporate.
Cook for 5 minutes more, tasting and adjusting the salt and pepper as needed, then remove from heat and serve.