Vegan Minestrone Soup with Kale Recipe
Let’s be honest—sometimes you want to clean out the fridge and still feel like you’ve got your life together.
Enter this vegan minestrone soup with kale, where every leftover veggie gets a redemption arc and still manages to taste fabulous.
It’s hearty, full of plant-powered attitude, and yes—kale is involved, because we’re making soup and statements.
It simmers like a slow burn romance, but with beans and no heartbreak.
You’ll feel nourished, accomplished, and slightly smug that your dinner is healthier than Sharon’s salad with “just a little ranch.”
Vegan Minestrone Soup with Kale Recipe
This comforting bowl brings together beans, pasta, vegetables, and kale in a rich tomato broth—hearty, healthy, and totally slurp-worthy.
Ingredients
Method
- Heat olive oil in a large pot. Sauté onion, garlic, carrot, and celery until soft and slightly dramatic.
- Toss in zucchini and green beans. Stir like you’re stirring up gossip.
- Pour in tomatoes, beans, broth, oregano, thyme, and pasta.
- Let it simmer uncovered for 15–20 minutes. Pasta should be tender, but not a total pushover.
- Stir in chopped kale and cook for 5 more minutes. Salt and pepper it like you mean it.
- Taste. Adjust seasoning. Serve hot with a smug smile and maybe a chunk of crusty bread.
Notes
🔍 Nutritional Values (Per Serving)
- Calories: 240
- Total Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 9g
💊 Vitamins & Minerals (Per Serving)
- Vitamin A: 60%
- Vitamin C: 70%
- Iron: 20%
- Folate: 25%
- Potassium: 15%
💡 Notes & Tips
- Add leftover veggies if you’ve got commitment issues with recipes.
- A drizzle of good olive oil before serving = chef’s kiss.
- Don’t overcook the pasta unless you like emotional mush.
- Let the soup sit for 10 minutes before serving—like a good comeback.
- Store leftovers, but hide them from roommates—they will steal it.
