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Dutch oven cooking white bean and kale minestrone with visible beans, kale, and broth bubbling inside.
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Dutch Oven White Bean & Kale Minestrone

A rustic, vegetable-packed Italian soup simmered in a Dutch oven over the campfire: white beans, kale, tomatoes, carrots, and pasta in a savory broth, perfect for feeding a hungry crew on chilly days.
Servings 6 bowls
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Equipment

  • Dutch oven
  • lid
  • Ladle
  • Knife

Ingredients

  • 1 tablespoon olive oil
  • 1 cup carrots diced
  • 1 cup celery diced
  • 1 cup onion diced
  • 1 can diced tomatoes
  • 1 can white beans drained
  • 4 cups vegetable broth
  • 1 cup small pasta ditalini or elbow
  • 2 cups kale stemmed, chopped
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  • Heat olive oil in Dutch oven over medium campfire heat.
  • Add carrots, celery, and onion. Sauté 5 minutes until softened.
  • Stir in tomatoes, beans, broth, pasta, kale, oregano, salt, and pepper.
  • Cover and simmer 20–25 minutes until pasta and veggies are tender.
  • Serve hot with crusty bread if desired.

Notes

Prep all veggies at home for faster camp cooking. Dutch ovens hold heat well—move to edge of coals to avoid boiling over.
Calories: 452kcal
Course: Lunch
Cuisine: Italian
Keyword: campfire, dutch oven, one-pot, soup, vegetarian

Nutrition

Calories: 452kcal | Carbohydrates: 77.8g | Protein: 18.8g | Fat: 8.1g | Saturated Fat: 1.7g | Sodium: 983mg | Fiber: 12.1g | Sugar: 9.7g