Flavorful Minestrone Soup Recipe {with Kale & Chickpeas}

Vegan Minestrone Soup

Minestrone soup is a great healthy dinner option. While originally an italian dish there are many different minestrone soup recipes out there. Our recipe features kale and chickpeas.

This recipe is also both vegetarian and vegan. But, don’t let that put you off, it’s still delicious and full of flavor.

vegan minestrone soup

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Minestrone soup is a popular dish whose origins date back to Roman times. It’s similar to vegetable soup except it also contains pasta. It’s a dish with endless variations as it was generally made with whatever vegetables were on hand.

It’s still a great way to use up extra vegetables you have on hand. Just chop them up and toss them into the pot! Our version uses carrots, celery, tomatoes, and kale.

Ingredients

  • 2 tbsp olive oil
  • 1 tsp minced garlic
  • 3 medium heirloom carrots, chopped
  • 2 celery hearts
  • 1 can kidney beans (drained and rinsed)
  • 1 can chickpeas (drained and rinsed)
  • 1 can tomato paste (6oz)
  • 1 can petite diced tomatoes (14.5oz)
  • 6 cups vegetable broth
  • 2 bay leaves
  • 1 tbsp italian seasonings
  • 1/4 tsp pepper
  • 1/4 tsp salt
  • 1 cup ditalini pasta
  • 2 handfuls chopped kale

I use low sodium versions of the kidney beans, chickpeas, and diced tomatoes in my recipe which helps to cut down on the sodium content.

I like to use heirloom carrots (those are ones that are oranged, white, and purple) as they add a beautiful color to the dish. You can also use the more traditional orange carrots and it will taste the same.

minestrone soup ingredients

If you do add purple carrots know that leftovers may have a purple color to them, especially the pasta once they sit with the carrots overnight.

Directions

1 – Heat 2 tbsp of olive oil in a large stockpot.

2 – Once hot add the carrots and celery and saute them until they start to become translucent. Add the garlic for the last minute.

3- Add the vegetable broth followed by all the rest of the ingredients and seasonings (except for the pasta and kale). Cover and bring to a boil. Then reduce hit and simmer for 10 minutes.

If you like your soup with lots of extra broth I recommend increasing the amount of broth by 1-2 cups. Add in an extra dash of seasonings if desired to account for the extra juice.

Keep the pot covered as much as possible during cooking to avoid evaporation of your broth.

4 – Increase heat slightly and add the pasta. Cook to al dente or just short of al dente.

When you first add the pasta it won’t look like you added enough. The dried ditalini pasta are quite small and will sink to the bottom of your pot. But, there will be plenty once they cook and plump up.

If you add too much pasta it will suck up all the broth and your soup will end up without enough juice to it.

The pasta will continue to cook for several more minutes and then will continue to cook in the warm soup so cook it until it’s a bit short of done so that it won’t overcook and become mushy.

5 – Add chopped kale and cook 1-2 minutes (covered) until kale wilts.

Optional: top each bowl with parmesan or mozzarella cheese

vegan minestrone soup

Is Minestrone Soup Vegetarian?

While most would assume the answer to this is yes as minestrone is predominantly a vegetable soup, not all minestrone soup recipes are vegetarian.

Many recipes actually use chicken stock in the soup base. My recipe uses vegetable stock and is a vegetarian minestrone soup recipe.

Is Minestrone Soup Vegan?

Again, not all minestrone soup recipes are vegan but my recipe is in fact vegan. I even double-checked with my cousin who is vegan to make sure I wasn’t missing anything.

Can I use different vegetables?

One of the great things about minestrone soup is its versatility. You can use whatever vegetables you prefer or even change them out seasonally! Other popular vegetables include:

  • Zucchini
  • Potatoes
  • Onions
  • Green Beans
  • Spinach

You could even use squash or pumpkin to make a fall variation.

The beans can also be changed out. I like to use kidney beans and chickpeas. While most recipes do use kidney beans you can use white beans or any bean that you are a fan of.

I hope you enjoy this variation of minestrone soup. Please leave us a 5 star review below if you love it.

Yield: 8 servings

Delicious Minestrone Soup Recipe

Minestrone soup

Our take on classic minestrone soup made with kale and chickpeas.

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients

  • 2 tbsp olive oil
  • 1 tsp minced garlic
  • 3 medium heirloom carrots, chopped
  • 2 celery hearts
  • 1 can kidney beans (drained and rinsed)
  • 1 can chickpeas (drained and rinsed)
  • 1 can tomato paste (6oz)
  • 1 can petite diced tomatoes (14.5oz)
  • 6 cups vegetable broth
  • 2 bay leaves
  • 1 1/2 tbsp italian seasonings
  • 1/2 tsp pepper
  • 1/2 tsp salt
  • 1 cup ditalini pasta
  • 2 handfuls chopped kale

Instructions

  1. Heat 2 tbsp of olive oil.
  2. Once hot add the carrots and celery and saute them until they start to become translucent. Add the garlic for the last minute.
  3. Add the vegetable broth followed by all the rest of the ingredients and seasonings (except for the pasta and kale).
  4. Cover and bring to a boil. Then reduce hit and simmer for 10 minutes.
  5. Increase heat slightly and add the pasta. Cook to al dente.
  6. Add chopped kale and cook 1-2 minutes (covered) until kale wilts.
  7. Optional: top each bowl with parmesan or mozzarella cheese

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Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 181Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 789mgCarbohydrates: 28gFiber: 7gSugar: 8gProtein: 8g

Nutrition is a rough estimate. Will vary based on exact products and quantities used.

healthy minestrone soup recipe

Vegetarian Minestrone Soup

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