Green Minestrone

I like pasta and broth and this soup is light. but packs a nutritional punch with the addition of kale, zucchini and peas.

I use gluten free pasta, kinnikinik brand because it sees to hold together best of the ones I’ve tried. But if you have a favorite, go with it. If you’re staying away from pasta all together, just omit it from the recipe or add a whole grain like barley or farro.

Let me know if you give it a try.

Green Minestrone

This is a light and refreshing take on traditional minestrone.
Prep Time10 minutes
Cook Time20 minutes
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.
  • 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 minutes.
  • Test the pasta for doneness. Remove soup from heat when the pasta is to your liking.