Boistfort Valley Farm
Community Supported Recipe Box

White Bean and Kale Minestrone


  • 5-6 leaves kale
  • 1 Tbsp olive oil
  • 2 large cloves garlic
  • 3 cups cooked white beans, divided
  • 2 1/2 cups vegetable or chicken stock, divided
  • 1 Tbsp tomato paste
  • 4 fresh sage leaves OR 1 Tbsp fresh oregano leaves
  • 1 tsp sea salt
  • Freshly ground pepper
  • 1 Tbsp fresh lemon juice
  • Freshly grated pecorino cheese


dish: soup
season: summer, fall

Wash kale and remove stems. Roll up kale leaves and cut into thin ribbons. Set aside.

In a 4-quart pot, heat oil and sauté garlic briefly over medium heat. Add about half the cooked beans and half the stock. Purée the remaining beans and stock in a blender with tomato paste and sage or oregano. Stir puréed beans into the soup. Add salt and pepper to taste.

Mix kale into the soup and simmer until it has wilted (about 10 minutes). Add lemon juice and enough water to make the soup a desirable thick consistency. Taste and adjust seasonings. Serve with pecorino cheese sprinkled over top.

Adapted from Feeding the Whole Family by Cynthia Lair