Kale Minestrone

A couple of weeks ago I hosted a book club meeting at my house. Since it was a Friday evening one I decided to make dinner for the group. My friend Jenny is a vegan, which is why I specifically picked the recipe. It’s so delicious you won’t even notice that it’s missing meat! The only modification I made was that I found the original recipe a little bland, so I added some salt, pepper, and oregano. Below is the updated recipe. Be warned it makes a lot, so you may need to modify it. I made it in an 8 quart pot.Vegan Kale Minestrone

  • 2 tablespoons olive oil
  • 4 cloves garlic
  • 1 medium onion
  • 8 cups vegetable broth
  • 2 cups water
  • 1/2 cup fresh parsley chopped
  • 6 small Yukon gold potatoes chopped
  • 4 stalks celery chopped
  • 3 carrots peeled and chopped
  • 1 tablespoon chopped fresh basil or 1 teaspoon dried basil
  • 1 bay leaf
  • 1/2 teaspoon oregano
  • 1 28 oz can diced tomatoes (with juice)
  • 1/4 cup tomato paste
  • 2 bunches of kale chopped
  • 15 oz can chick peas
  • 15 oz can kidney beans
  • 1 1/2 cups whole wheat elbow macaroni pasta
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  1. In a large pan, saute the onion and garlic in oil for about 5 minutes until the onion is translucent.
  2. Add broth, water, parsley, potatoes, celery, carrots, basil, bay leaf, oregano, tomatoes and tomato paste.  Bring to a boil then lower heat to a simmer and cook for 30 – 40 minutes until the veggies are tender.
  3. Add chick peas, kidney beans, kale and pasta.  Simmer another 20 minutes.   Add salt and pepper.

About Farmgirl Hipster

“Live in the sunshine, swim the sea, drink the wild air…” - Ralph Waldo Emerson

Posted on October 19, 2013, in Food Pintrinspiration. Bookmark the permalink. Leave a comment.

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