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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.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Calories: 240
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 onion chopped
  • 2 garlic cloves minced
  • 2 carrots diced
  • 2 celery stalks sliced
  • 1 zucchini chopped
  • 1 cup green beans chopped
  • 1 can 400g diced tomatoes
  • 1 can 400g cannellini beans, drained
  • 4 cups vegetable broth
  • 1 cup small pasta like elbow or ditalini
  • 1½ cups kale chopped and stemmed
  • 1 tsp dried oregano
  • ½ tsp dried thyme
  • Salt and pepper to taste
  • Optional: chili flakes or lemon juice for sass

Method
 

  1. Heat olive oil in a large pot. Sauté onion, garlic, carrot, and celery until soft and slightly dramatic.
  2. Toss in zucchini and green beans. Stir like you're stirring up gossip.
  3. Pour in tomatoes, beans, broth, oregano, thyme, and pasta.
  4. Let it simmer uncovered for 15–20 minutes. Pasta should be tender, but not a total pushover.
  5. Stir in chopped kale and cook for 5 more minutes. Salt and pepper it like you mean it.
  6. 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.