Green Minestrone Soup

Green Minestrone Soup

This is not the classic minestrone soup, but I believe it's just as good – it's easy and cooks quickly!
Course Soup
Cuisine Italian, Vegan, vegetarian
Servings 4 people


  • Cast Iron Wok or Deep Saucepan


  • 1 pint cherry tomatoes, stems removed
  • 2 tsp sea salt
  • pepper, to taste

PREP: Combine in bowl

  • 3 oz pasta, cooked
  • 15.5 oz kidney beans, drained

PREP: Blend in high speed blender until smooth

  • 6 oz tomato paste
  • 2 cups filtered water

PREP: Combine in bowl

  • 2 tbsp apple cider vinegar
  • 1/2 lemon, juiced

PREP: Coarsely Chop

  • 2 stalks celery, chopped into half moons
  • 4 multicolored carrots, bite sized pieces
  • 1 leaf of purple kale, coarsely chopped
  • 1 leaf of swiss chard, coarsely chopped

PREP: Combine in bowl

  • 2 tbsp fresh dill
  • 2 tbsp fresh parsley
  • 2 tsp fresh oregano

For Garnish

  • 1 bunch broccoli sprouts (optional)
  • edible flowers (optional)
  • 2 sprigs fresh dill (optional)


  • Complete all PREP steps
  • Heat a pan over high heat and add the tomatoes, cook until blackened. Reduce heat to medium.
  • Add celery to pan and stir for 3 minutes, until it's color brightens
  • Add the carrots and saute for 3 minutes
  • Add tomato paste/water, reduce to low and simmer for 5 minutes.
  • Add kidney beans and pasta. Stir.
  • Add dill, parsley, and oregano. Stir.
  • Gently fold in kale and swiss chard. Fold until they wilt.
  • Add salt, pepper, vinegar and lemon juice. Adjust seasonings to taste.
  • Serve in bowl. Garnish with optional toppings.


adapted from the book, The Plantpower Way:  Italia
Keyword hearty, italian, soup, vegan