This is THE BEST minestrone soup recipe ever. It’s made from a super flavorful tomato base, Tuscan kale, white beans, and loaded with vegetables then topped with an easy to make basil pesto. It’s an easy to make and healthy weeknight dinner recipe!
| vegetarian + gluten-free + easily vegan |
Kale Minestrone Soup
- 1 tablespoon olive oil
- 1 medium onion, minced
- 3 garlic cloves, minced
- 2 large carrots, minced
- 1 – 5.5 ounce can tomato paste
- 4 cups vegetable broth
- 3 medium red potatoes, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 teaspoon each: oregano, thyme, black pepper
- 1 – 28-ounce can whole tomatoes
- 1 – 15-ounce can white beans, drained and rinsed
- 8 ounces kale, removed from stem and chopped
- Juice from 1/2 lemon
- Sea salt, to taste
Easy Basil Pesto
- 2 ounces basil (about 1 cup, loosely packed)
- 2 ounces parsley (about 1 cup loosely packed)
- 1/4 cup pine nuts
- 2 tablespoons olive oil
- Juice from 1/2 lemon
- 2 tablespoons parmesan cheese OR nutritional yeast
- Heat the oil in a large pot over medium-high heat. Add the onion, garlic, and carrots and let them cook, stirring occasionally, until the carrots and onion start to brown, about 10 minutes. Add the tomato paste and cook it until it is sweet smelling and starts to darken, about 3 minutes.
- Add the vegetable broth, potatoes, celery, zucchini, black pepper, oregano, and thyme to the pot. Pour the juice from the tomatoes into the pot then use your hands to crush the whole tomatoes before adding them to the pot. If you’re using the parmesan rinds, add them to the pot now. Bring the pot to a boil then reduce the heat to low, cover the pot, and simmer for 20 minutes.
- While the soup simmers, make the pesto. Add all the pesto ingredients to a small food processor and pulse until mostly smooth.
- Add the beans, kale, and lemon juice to the soup and let the kale wilt and the beans warm through. Season to taste with sea salt. Serve the minestrone topped with the pesto.
To make this soup quickly, start by mincing the onion and let that start cooking while you prepare the garlic and carrots. Then chop the remaining veggies while the carrots and onion cook.
Chef’s tip: if you have some parmesan rinds, throw a few into the pot with the stock for extra flavor.