Green Minestrone

This green minestrone soup is a lighter version of the traditional minestrone soup but packs a nutritional punch with the addition of kale, zucchini, garbanzo beans and peas. The pasta does not have to be penne, whatever you have on hand or prefer will work in this recipe. Spaghetti can be broken, macaroni or fusilli would work or even substituting a whole grain brown rice or quinoa could turn out delicious.

I use gluten free pasta, Tinkyada or Jovial brands because they have good texture and flavor. But if you have a favorite, go with it. This makes a nice light meal and can easily be portioned in jars for grab-n-go lunches or dinners.

Let me know if you give it a try.

Print Recipe

5 from 1 vote

Green Minestrone

This is a light and refreshing take on traditional minestrone.

Prep Time10 minutes mins

Cook Time30 minutes mins

Course: Soup

Cuisine: Italian

Keyword: gluten free,, plant-based, sugar-free, vegan

Servings: 4

Equipment

• dutch oven
• knife

Ingredients

• 3 garlic minced
• 1 zucchini chopped
• 1 bunch kale stemmed, chopped
• 1 can garbanzo beans drained
• 2 tsp dried oregano
• 2 tsp dried basil
• 6 cups vegetable broth
• 1 1/2 cups frozen peas
• 1 1/2 cups gluten free penne pasta

Instructions

• Prepare the vegetables.
• Add a splash of water to a Dutch oven and bring up to medium heat. Add the zucchini, garlic, oregano and basil to the pot, Stir and saute for 3 minutes.
• Then add the broth, beans, peas and pasta, cover the pot and bring to a boil.
• Cook for 5 minutes, stir and add the kale. Cover and cook for another 5-10 minutes, until pasta is tender.
• Test the pasta for doneness. Remove soup from heat when the pasta is to your liking.