Vegan Minestrone Kale Soup
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 8 1x
- Category: Vegan, Gluten Free
- Cuisine: Italian
Ingredients
Scale
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 3 medium carrots, chopped
- 2 stalks celery, chopped
- 1 large or 2 small zucchini, chopped
- 1 red bell pepper, chopped
- 1 (32 oz) vegetable broth
- 1 (28 oz) can crushed tomatoes
- 1 bunch fresh parsley, chopped
- 2 cups green beans, frozen
- Salt and pepper, to taste
- 1 (15 oz) can red kidney beans, drained and rinsed
- 1 (15 oz) can chickpeas, drained and rinsed
- 1/2 bunch fresh kale, chopped
- 1 Tbsp fresh rosemary
- 1 Tbsp fresh thyme
- 1 Tbsp lemon juice
- Vegan parmesan for garnish
Instructions
- In a large pot, heat olive oil over medium-high heat. Add diced onion, garlic, carrots and celery and saute about 5 minutes, until softened. Add in red bell pepper and saute 2 minutes.
- Add in vegetable broth, crushed tomatoes, zucchini, kidney beans, chickpeas, rosemary, thyme, salt and pepper to taste and bring mixture to a boil, then reduce heat to medium and allow soup to gently boil, uncovered for about 25 minutes.
- Then add in green beans, kale and lemon juice then cover and cook 10 – 15 minutes longer or until kale has wilted. Lastly, mix in parsley and serve warm. Garnished with vegan parmesan and fresh herb. Enjoy!
Find it online: https://livesimplynatural.com/vegan-minestrone-kale-soup/
