Mozzarella and Black Olive Minestrone

January 2, 2012


Look what I scored.


I’m a huge fan of olives- any color, any type. I can’t get enough of that salty, briny goodness.

This month, Lindsay Olives is celebrating a “Life Should Taste Good” event with Kitchen PLAY and they’ve asked me to join in the celebration. My job for the big event was to create a delicious soup incorporating Lindsay Olives. I knew immediately I would use black olives. I love black olives on pizza, so I decided to create similar flavors in this soup. I also wanted a bulky, hearty soup that would stick to my ribs for days. And just like that, the concept for this mozzarella minestrone and black olive soup was born.


Ingredients: (makes 4 to 6 servings)

2 Tablespoons olive oil

1/2 cup chopped onion

1 clove garlic, minced

1/2 cup chopped carrots

1/2 cup chopped celery

1 teaspoon fresh, chopped oregano

1 teaspoon fresh, chopped basil

2 14oz cans of diced Italian seasoned tomatoes

1 bunch of kale, rinsed and shredded

1 cup coarsely chopped Lindsay Olives black olives

1 14 oz can of kidney beans, drained and rinsed

4 cups water

1 cup cavatelli pasta (or whatever pasta you like)

2 teaspoons coarse salt

fresh mozzarella, sliced

Directions: In a soup pot, heat the olive oil, garlic, onions, carrots and celery. Cook a few minutes, until slightly tender. Add in the beans, oregano, and basil.


Then, add in the tomatoes and kale.


Next, add the black olives and water.


When the kale begins to wilt, add in the pasta.


Bring soup to a boil and then reduce to a simmer for about 20 minutes, until all the veggies are tender. Ladle into serving bowls and cover with fresh mozzarella.



Bake at 400 degrees F, until mozzarella melts and becomes bubbly and slightly brown.


Garnish with additional black olives and oregano for color.


Serve and enjoy!


Creating this recipe was such a fun experience! Thank you Kitchen PLAY and Lindsay Olives for helping me to remember “Life Should Taste Good”!

*Lindsay Olives is also sponsoring a delicious giveaway at Kitchen PLAY.
Simply recreate this or any recipe from this month’s Progressive Party,
post about the experience on your blog and provide a link to your post on
Kitchen PLAY to enter.  All qualifying bloggers in each course will be
entered to win $50 and an assortment of Lindsay Olives products shipped
directly to each winner (valued at an additional $15). To qualify,
participants must reside in the US.

*The deadline is January 31, 2012. Please review the complete contest rules before entering. Good luck!*


*This original recipe was created for the Kitchen Play’s Progressive Party, sponsored by Lindsay Olives. I was compensated for my work creating an original recipe using Lindsay Olives brand products.

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  1. Egg and Olive
  2. Kale and White Bean Minestrone
  3. Crispy Olive Bites
  4. Curried Black Bean, Coconut, and Sweet Potato Soup
  5. Peach, Mozzarella and Basil Salad


Sarah January 26, 2012 at 3:20 pm

We just loved this soup, I just blogged about it ( My favorite has always been french onion because of the cheese, so this was very appealing to me right from the start. Thanks for the recipe!

Jen @ Keepitsimplefoods January 26, 2012 at 8:57 pm

I’m so pleased you liked the soup! Thanks for the link love! :)

Dana January 17, 2012 at 10:34 am

Yum! Love love love olives, cheese, and everything about this soup! Great recipe!

Jen @ Keepitsimplefoods January 17, 2012 at 6:51 pm

Thank you, Dana!

natalie (the sweets life) January 4, 2012 at 5:33 pm

this sounds SO good to me, i have a new love of olives!

Shannon from Healthiful Balance January 3, 2012 at 6:06 am

What a yummy looking soup! :)

Sara January 2, 2012 at 8:32 pm

Making this one soon (I just bought the ingredients!) Yum!

Jen @ Keepitsimplefoods January 2, 2012 at 10:21 pm

Yay! Hope you like it!

Faith January 2, 2012 at 12:34 pm

This sounds fantastic — hearty and flavorful! And that melted mozzarella on top really takes it to the next level!

amanda @ fake ginger January 2, 2012 at 12:23 pm

I looooove the combo of mozzarella and black olives so what you did on top of the minestrone? Ah-mazing! I’d love a steamy bowl of this!

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