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5 from 3 votes

Easy Minestrone Soup

You won't miss the meat in this simple and satisfying vegetable minestrone soup! It's the perfect cure for a cold winter day.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: dinner
Cuisine: Italian
Servings: 4
Calories: 380kcal


  • 2 tablespoons olive oil
  • 1 onion finely chopped
  • 3 carrots peeled and finely chopped
  • 3 ribs celery finely chopped
  • 3 garlic cloves minced
  • 1 zucchini sliced into quarters
  • 2 cups chopped lacinato kale
  • 2 teaspoons dried oregano
  • 1 15-ounce can diced tomatoes
  • 2 tablespoons tomato paste
  • 6 cups vegetable broth
  • 1 bay leaf
  • 1/2 cup dry pasta of choice
  • 2 15-ounce cans of beans drained and rinsed; I used kidney and cannellini
  • juice of 1 lemon
  • salt & pepper to taste
  • cashew parmesan and fresh parsley for serving (see notes)


  • In a large pot, warm oil over medium heat. Add the onion, carrot, celery and garlic, sprinkle with salt & pepper then cook for 5 minutes.
  • Next add the zucchini, kale and oregano. Stir together and cook for 3 minutes. Pour in the diced tomatoes, tomato pasta, vegetable broth and bay leaf then bring to a low boil. Add the pasta and cook until al dente, about 7-10 minutes depending on the pasta you choose.
  • Lastly, stir in the beans and cook until heated through. Squeeze in the lemon juice and stir to combine. Add more salt & pepper, if desired. Serve warm with cashew parmesan and fresh parsley (optional), and enjoy! 


To make your own vegan cashew parmesan, combine 1 cup raw cashews with 4 tablespoons nutritional yeast, 1 teaspoon fine sea salt and 1/2 teaspoon garlic powder in a food processor and pulse until finely ground.


Serving: 1bowl | Calories: 380kcal | Carbohydrates: 57g | Protein: 20g | Fat: 7g | Saturated Fat: 1g | Sodium: 950mg | Potassium: 510mg | Fiber: 21g | Sugar: 9g | Vitamin A: 9693IU | Vitamin C: 29mg | Calcium: 177mg | Iron: 4mg