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Vegan Minestrone Soup with Kale and a Lil Kick
An Oil-free Hearty Italian Soup

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Vegan Minestrone Soup with Kale and a Lil Kick

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Adjust Servings:
12 cups Organic Vegetable Broth
2 cans Organic Fire Roasted Tomatoes I can pureed in a blender; reserves the can and leave as is
1 small can Organic Tomato Paste
2 cans, washed and drained Dark Red Kidney Beans you may use any beans you like
1 large, diced White Onion
3 cloves, minced Garlic
4, sliced into coins Carrots
4 stalks, diced Celery
2 cups Frozen Corn use fresh if available
2 cups, trimmed and broken into bite sized pieces Green Beans
2 cups Frozen peas
4 cups, stems removed, cut into small pieces Kale
1 1/2 cups; uncooked Elbow Macaroni
1/4 cup Nutritional Yeast
1 Tablespoon Chili Powder
1 1/2 teaspoon Cayenne Pepper
1 teaspoon Red Pepper Flakes
2 teaspoons Garlic Powder
2 teaspoons Onion Powder
1 Tablespoon Fresh Ground Pepper
2 teaspoons Garlic Salt

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Ladle up a bowl of thick and hearty Minestrone soup loaded with vegetables, pasta and beans. Oil-free and guilt-free, this soup is sure to please the entire family.

  • 40 minutes
  • Serves 12
  • Easy




The beauty of Minestrone Soup is the plethora of healthy ingredients all packed into one bowl. Minestrone Soup, known as “Big Soup,” to Italians means a soup with a lot of goodies in it, especially pasta, beans and vegetables. The Italians often eat a light soup as a first course, or as a bigger soup as a light evening meal. Although Italians believe eating piping hot soup on a hot day makes them cooler. We love hot soup in the winter to take away the bitter chill.

Unfortunately, today brought freezing rain and snow, and poor driving conditions. For  teachers and happy students, freezing rain means a snow day, so I decided to make soup. My alarm sounds every day at 4:00 a.m. I already showered and dried my hair when the phone rang announcing my day off. I attempted to go back to sleep, but I fail miserably at falling back asleep, so why not make soup?

My Minestrone Soup is a little different because I add a few different vegetables and a ‘lil’ heat. Spices add a new dimension to foods and change a common dish into a savory sensation. The types of vegetables chosen also help enhance the flavors of the spices. Combining spices is an art; it can also be a disaster, which I can say happens more times than not. In fact, my advice is to add and combine slowly and be patient. Slow and steady wins the race; even when cooking.

If done correctly, the light tomato broth in the Minestrone will bathe the pasta, vegetables, and the kidney beans and absorb the flavors in the pasta and kale.

Lets just say my husband woke up early when he smelled what was brewing in the kitchen, and he took a large container with him to work.

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Prepare Vegetables

Dice onions and mince garlic.
In a large soup pot, saute onions and garlic until translucent.
Add all spices. This is important; the spices cooking into the onions an garlic gives them better flavor.
Chop other vegetables (I used a food processor for my carrots and celery to make them uniform).
Trim, wash and cut green beans.
Measure frozen corn and peas. They can remain frozen; no need to thaw first.


Prepare the soup

Add vegetable broth to the soup pot with the onions, garlic and spices.
Bring to a boil.
In the meantime. take 1 of the cans of fire-roasted diced tomatoes and blend slightly in a cup sized blender.
Add the tomato puree to the soup pot.
Add the other can of diced tomatoes.
Add tomato paste.
Add frozen vegetables and carrots, celery and green beans.
Add nutritional yeast.
Reduce heat to medium.
Cook for 15 minutes.


Adding Pasta and Kale

Bring soup to a boil again, and add 1 1/2 cup dry, uncooked pasta.
Cook according to the pasta instructions. My pasta required 13 minutes.
Reduce heat to medium low, and stir while the noodles cook.
In the last 3 minutes, add kale. It will wilt as you stir into the hot soup broth.

Kathy Carmichael

Hi! My name is Kathy, I am a high school English teacher by day & vegan enthusiast and blogger by night. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines the health of us & our planet! :)

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