Vegan Chunky Green Minestrone Soup with Curly Kale

Vegan versions of minestrone soup are not that common but here is one for a vegan chunky green minestrone soup that makes excellent use of curly kale. It is a winter warmer frankly but I think this version can be enjoyed in Autumn and early Spring when kale is available. Otherwise, I would suggest using a rough cabbage as an alternative which extends the season for this recipe into early Summer perhaps.

Serves: 4–6

 Prep Time: 15 minutes

 Cook Time: 30 minutes

Ingredients

• 2 tablespoons olive oil

• 1 medium onion, chopped

• 3 cloves garlic, minced

• 2 celery stalks, diced

• 1 medium zucchini, chopped

• 1 cup green beans, trimmed and chopped

• 1 small head broccoli, cut into small florets

• 1 cup peas (fresh or frozen)

• 4 cups vegetable broth

• 1 cup water (more if needed)

• 1 can (15 oz) white beans (e.g., cannellini or butter beans), drained and rinsed

• 1 cup small pasta (e.g., ditalini, orzo, or broken spaghetti – whole wheat optional)

• 1 teaspoon dried thyme

• 1/2 teaspoon dried oregano

• 1/2 teaspoon chili flakes (optional)

• Salt & pepper, to taste

• 2 packed cups curly kale, stems removed and leaves chopped

• Juice of 1/2 lemon, or to taste

• Fresh parsley or basil, chopped, for garnish

• Nutritional yeast or vegan pesto, for optional topping

Equipment Needed

• Large soup pot or Dutch oven

• Stirring spoon

• Knife and cutting board

• Ladle

Preparation

1. Sauté aromatics
   Heat olive oil in a large pot over medium heat. Add onion and celery. Cook 5–7 minutes until soft. Add garlic, cook 1 minute more.

2. Add veggies & herbs
   Stir in zucchini, green beans, broccoli, thyme, oregano, and chili flakes. Cook for 5–6 minutes.

3. Pour in broth
   Add vegetable broth, water, and beans. Bring to a gentle boil.

4. Add pasta
   Stir in pasta and cook according to package instructions (usually 8–10 minutes), until tender.

5. Add kale and peas
   In the last 5 minutes of cooking, stir in kale and peas. Simmer until kale is tender but bright green.

6. Season and finish
   Add lemon juice, salt, and pepper to taste. Adjust thickness with more water or broth as desired.

7. Serve
   Garnish with chopped parsley or basil. Top with nutritional yeast or a spoon of vegan pesto for extra flavor.

Estimated Nutrition (per serving, based on 5 servings)

This soup is nutrient-dense and excellent for immunity and digestion.