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Vegan Minestrone Kale Soup

Vegan Minestrone Kale Soup

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

  1. 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.
  2. 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.
  3. 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!