White Bean and Kale Minestrone Soup Recipe

White Bean and Kale Minestrone Soup Recipe

  • 2 tablespoons Pure Wesson® Canola Oil
  • 1 cup frozen chopped vegetable blend (onion, celery, bell pepper)
  • 3/4 cup chopped carrots
  • 2 1/2 cups water
  • 1 (14.5 ounce) can Hunt's® Petite Diced Tomatoes, undrained
  • 1 (15 ounce) can Great Northern beans, drained
  • 1 1/2 cups Hunt's® Tomato Sauce
  • 2 cups frozen chopped kale
  • 1/2 cup dry small pasta shells, uncooked
  • Kraft® Grated Parmesan Cheese (optional)
  1. Heat oil in large saucepan over medium-high heat. Add vegetable blend and carrots; cook 3 to 5 minutes or until tender. Add water, undrained tomatoes, beans and tomato sauce; stir to combine. Bring mixture to a boil.
  2. Add kale and pasta; stir to combine. Reduce heat and simmer 15 minutes or until kale and pasta are tender, stirring occasionally. Serve with Parmesan cheese, if desired.
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