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+ servings

Green Healthy Minestrone Soup with Kale

Serving Size: 10
This delicious and savory soup is a great alternative to traditional minestrone soup. Based on Karin Adoni's recipe.

Recipe by:

Cook Times

Active Prep20
Hands-On Cook5
Hands-Off Cook15
Total Time40 minutes
Recipe Serving Size10

Cooking Tools Required

Cutting board, Measuring cups and spoons, Sharp knifes, Stock pot or >5 Qt pot


  • 2 cup tomato ripe
  • 2 tablespoon avocado oil
  • 2 bay leaf
  • 1 cup leek sliced and chopped (white only)
  • 4 clove garlic minced
  • 2 cup celery stalk and leaves chopped
  • 1 cup zucchini small diced
  • 1/4 cup fresh or frozen peas
  • 1/2 cup snap peas sliced
  • 1/2 cup green tomato or slightly unripe, diced
  • 1 cup quinoa pasta skip this for Paleo and whole30
  • 10 cup vegetable stock
  • 1 teaspoon nutritional yeast
  • 1/4 cup pumpkin seeds
  • 1/4 teaspoon ground turmeric
  • 1/4 cup fresh parsley chopped
  • 1/4 cup fresh basil torn
  • 1/4 cup fresh oregano chopped
  • 1 cup Tuscan kale leaves chopped
  • Kosher salt and freshly ground pepper to taste
  • fresh basil optional topping
  • pumpkin seeds optional topping


  • Heat avocado oil in a large soup pot on medium heat. Add bay leaves, garlic, and leak. Saute for 5 mins, until the leak starts carmelizing.
  • Add celery and cook for 1 min, while tossing.
  • Add zucchini, peas, green beans, tomato, and stock.
  • Reduce heat to medium-low and simmer covered for 15 mins.
  • Add quinoa pasta in the last 10 mins. Skip this step for Whole30 and Paleo.
  • Increase heat to medium, add the turmeric, nutritional yeast, parsley, basil, oregano, pumpkin seeds, and kale. Season with salt and pepper. Cook for 1 min and then remove from heat.
  • Serve hot in bowls.
Reheating Instructions

Reheat in sauce pot until warm


Calories: 109kcal | Carbohydrates: 17g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 972mg | Potassium: 287mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2003IU | Vitamin C: 25mg | Calcium: 56mg | Iron: 1mg