Minestrone Soup made Easy

Hearty, healthy, and delicious! For those of you looking to stay warm while still getting your super greens, this is the perfect recipe for you.


  • Large Cooking Pot
  • Colander
  • Measuring Cups


  • 2 tsp (10 mL) butter
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 900 ml container no salt-added or regular chicken broth
  • 28 oz (796 mL) can no-salt added or regular diced tomatoes
  • 19 oz (540 mL) white kidney beans, rinsed and drained
  • 2 cups (500 mL) bite-size cauliflower florets, about 1/3 head
  • 2 carrots, thinly sliced
  • 1 zucchini, sliced into half moons
  • 1/4 lb (125g) halved yellow beans, about 1 large handful
  • 2 tsp (10 mL) dried Italian seasoning
  • 1/2 cup (125 mL) your favourite small pasta
  • 2 tbsp (30 mL) all-purpose flower
  • 2 cups (500 mL) milk
  • 4 cups (1 L) baby kale or spinach, about 1/2 (5 oz/142 g) pkg
  • Freshly ground pepper
  • 1/2 tsp (2 mL) salt (optional)
  • Grated Canadian Parmesan (optional)


  1. Melt butter over medium heat.
  2. Add onion and garlic and cook, stirring, until tender, about 3 min.
  3. Stir in broth, tomatoes, kidney beans, cauliflower, carrots, zucchini, beans and Italian seasoning. Cover and bring to a boil.
  4. Reduce heat; simmer covered 10 min. Add pasta. Cover and simmer 10 min longer or until pasta is tender. 
  5. In large measuring cup, whisk flour into milk. Gradually whisk into soup. Cook and stir over medium heat until mixture boils.
  6. Stir in kale and pepper; gently boil 2 min. Taste and add salt if needed. Serve sprinkled with parmesan. If soup is too thick the next day, thin with broth or water.
Cooking Tip: Watching your sodium? Look for low-salt or no-salt-added chicken broth and canned tomatoes and eliminate salt in recipe. Of course regular broth and tomatoes work as well.