Fall Harvest Minestrone Soup



" Hearty Vegan Minestrone Soup will fill you up and not fill you out! Easy to make, delicious and nutritious."

- Debra Klein


Olive Oil Onions Carrots Celery Parsnips Italian Spices Garlic Butternut Squash Dice Tomatoes Kidney Beans Vegetable Stock Bay Leaves Dried Pasta Tuscan Kale

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Prep The Vegetables

Dice onion and celery. Peel and dice carrots and parsnips. peel squash and dice. Peel garlic cloves. Wash, de-stem and roughly chop kale.

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Heat The Vegetables

Heat olive oil in stock pot over medium heat. Stir in onions, sprinkle with salt and pepper and saute until translucent. Add carrots, celery, parsnips and Italian spices and cook for another 2 minutes.

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Cook The Pasta

Rinse, drain and add to small saucepan with 1 ½ cups water. Bring to a boil, reduce heat to a low simmer, cover and cook until water has been absorbed, about 15 minutes.

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Combine All Ingredients

Stir in the pasta and beans to heat through. Turn off heat, add kale and continue to stir as it wilts. Taste for seasoning, adding salt and pepper to taste.

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Hi, I'm Debra. I’m a health coach and culinary instructor, dedicated to making nourishing food taste incredible and inspiring healthy choices with easy plant-based recipes. I’m so glad you’re here. I’m ready to meet you on your journey where healthy meets delicious.