Winter Minestrone

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A hearty winter minestrone made with beans, kale, and potatoes, easily adapted for vegetarian or vegan diets. Leftovers transform into Ribollita for a second-day meal.

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Prep Time:1 13

Cook Time:2 10

Total Time:3 23

Course: Soup

Cuisine: Italian

Keyword: Beans, Potatoes, Sausage, White Beans

Season: Winter

Servings: Servings, plus leftovers

Calories: 474kcal

Author: Krista Harris

Ingredients

1 cup dried white beans
Olive oil
2 3-ounce sausages, sliced (optional)
1 medium onion, chopped
3 medium-sized carrots, chopped
2 stalks celery, chopped
1 clove garlic, chopped
4-5 small potatoes, red or yellow, peeled and chopped into small cubes
1 bunch kale, stems removed, leaves thinly sliced
6 cups warm water, or vegetable stock
1 teaspoon Herbes de Provence
1 tablespoon coarse sea salt, or kosher salt
Freshly ground black pepper, to taste
Grated Parmesan cheese, optional
Crusty French or Italian Bread, for serving

Instructions

Rinse the beans in cold water. Put them in a large pot and cover with water. Bring just to a boil and then remove from heat. Cover and let sit for one hour.
Drain and discard cooking water. Return them to the pot, add water to cover and simmer for 1 hour or until tender. Drain and set aside.
In a large soup pot sauté the sausage over medium heat until lightly browned. Add a few tablespoons of olive oil to the pot and sauté the shallots, carrots, celery and garlic over medium heat for 5–8 minutes or until tender and translucent.
Add the potatoes along with the kale, the water or broth and the reserved beans, herbs, salt and pepper. Stir to mix everything evenly.
Cover and bring to a boil, then turn down the heat and cook for 35–45 minutes or until the potatoes are tender. Taste and add additional salt and pepper if needed. Serve topped with the Parmesan cheese and a drizzle of olive oil along with some good, crusty French or Italian bread.

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