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Vegan Minestrone Soup

Updated: Jan 10, 2022

Serving size 3 - about 360 calories per serving

Minestrone was something my Nonna (grandmother) used to make. It was very hearty with lots of vegetables but she would add pieces of short pork ribs to give it flavour. Not going to lie the pieces of pork was really good. I’ve removed the ribs and have substituted chicken broth with vegetable broth and used kale instead of spinach.

As I was eating this soup, it brought back memories of Nonna. Can’t believe I haven’t made this before. Definitely will be one of my go to!


1 tbsp oil

1 tbsp chopped garlic

1 cup chopped leek

½ cup chopped celery

1 cup chopped carrots

3 cups vegetable broth

3 cups water

1 tsp kosher salt

I zucchini thinly sliced

1 can 540 ml white kidney beans

1 cup frozen peas

3 cups chopped kale (Optional, substitute spinach)

1 cup ditalini pasta or any small pasta


  1. Cook pasta per instructions, strain it, rinse it and leave in colander until soup is ready

  2. Heat oil in large pot on med-high heat. Add garlic, leek, celery and carrots and cook, stirring occasionally until carrots are softened

  3. Add broth, water, and salt. Cover and bring to boil over high heat

  4. Lower heat to med-high and cook for 5 minutes

  5. Add zucchini, beans, peas and kale and stir well

  6. Cover and cook for 15 minutes, stirring occasionally

  7. Add pasta and ladle soup into bowls


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