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Plant-based Minestrone Soup

Cook Time 30 minutes
Hands-On Time 15 minutes
Servings 6 servings


  • 1 onion diced
  • 3 cloves garlic crushed
  • 15 oz. can diced tomatoes with juice
  • 2 32 oz. boxes vegetable broth
  • 2 15 oz. cans kidney beans, drained and rinsed
  • 3 carrots peeled and sliced
  • 2 zucchini chopped
  • 1 tsp. oregano
  • 1 tsp. basil
  • salt & pepper to taste
  • 2 cups kale chopped
  • ¾ cup small shell pasta


  • Cook the onion and garlic in a large soup pot.
  • Add a bit of water if they begin to stick.
  • When the onion is soft, add the tomatoes, broth, beans, carrots, zucchini, oregano, basil, salt and pepper.
  • Bring to a boil, then reduce the heat and simmer for 20.
  • Add the kale and pasta to the pot and cook for another 10 minutes.


Note: You can also cook the pasta separately so that if you have leftovers, it will hold up better. The pasta may get swollen and overcooked if you have leftovers.