Blue and green graphic with onions, leeks, beans, parsley, lemons, and garlic.

Summer Green Minestrone

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Serves 4-6

We know, we know, soup is not the meal that immediately comes to mind when the temperatures start to climb. That being said, there is something so nourishing, so healing and so darn satisfying about sipping a flavorful broth loaded with good-for-you greens and beans. Soup is our favorite one-pot way of taking care of our bodies without spending too much time in the kitchen.

We love this herbaceous, ultra-fresh version of minestrone. Ladle yourself a bowl the next time you’re in need of some TLC in the form of dinner (the best kind of TLC, TBH!).

Recipe courtesy of by CHLOE. Chef Contributor, Lauren Kretzer. 

INGREDIENTS

2 Tbsp extra virgin olive oil

½ onion, chopped

2 stalks celery, chopped

1 large leek, trimmed and thinly sliced (white and pale green parts only, about 3 cups)

2 cloves garlic, minced

1 tsp sea salt, plus more to taste

1/8 tsp freshly ground black pepper, plus more to taste

1 (15.5 oz) can cannellini beans, rinsed and drained

6 cups vegetable stock

3 cups kale (about ½ medium size bunch), chopped

¼ cup fresh parsley, chopped

¼ cup fresh basil, thinly sliced

2 Tbsp fresh lemon juice

PREP

Chop onion and celery.

Slice leeks and place in a large bowl of cold water to clean. Swish around to remove excess debris and then lift out to strain in colander.

Mince garlic.

Drain and rinse beans.

Chop kale and parsley.

Thinly slice basil.

Squeeze lemon juice.

COMBINE

Heat extra virgin olive oil in a large Dutch oven or pot over medium high heat.

Add chopped onion, celery and cleaned, sliced leeks and cook, stirring occasionally, about 5-6 minutes, or until onions are translucent and leeks and celery are slightly softened.

Add minced garlic, sea salt, freshly ground black pepper, and cannellini beans. Cook 1 additional minute.

Add vegetable stock– raise heat to bring soup to a boil, then immediately reduce to simmer. Let simmer, uncovered, for 15 minutes.

METHOD

Add chopped kale and cook an additional 5 minutes, or until greens have wilted and are tender.

Remove from heat and stir in chopped parsley and basil, and lemon juice.

NOTES + SERVING

Add additional sea salt and freshly ground pepper to taste, if necessary.

Soup can be refrigerated in an airtight glass container for up to 5 days, and stored frozen for 2-3 months.