Green Minestrone Soup

By / / Recipes
Jump to Recipe Print Recipe

Green Minestrone Soup

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

Ingredients
  

  • 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)

Equipment

  • Cast Iron Wok or Deep Saucepan

Method
 

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

Notes

adapted from the book, The Plantpower Way:  Italia
Scroll to Top