Get ready for some hearty, healthy and nourishing Garden Minestrone Soup that will satisfy both vegetarians and meat eaters alike!

Years ago, when I first started cooking in my own kitchen, I had a basic Minestrone soup recipe that I would make every now and then.  Oh, it was good!  Or, I thought it was good!

Over the years that recipe has evolved and changed as we started growing our own vegetables and eating a mostly plant-based diet.   More vegetables were added.  Different vegetables were added.

Then we found out about my daughter’s gluten allergy last year and out went the pasta and vegetable broth full of gluten.

The recipe we ended up with is far different than the one I made years ago—it’s healthier, heartier and even more delicious!   Most of the vegetables I use in the soup are grown in my own garden and used in season, thus the name, Garden Minestrone.

I hope you love it as much as we do!

–Jen

Garden Minestrone Soup (Vegan & Gluten Free)

Ingredients: 

• 2 tsp olive oil

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 2 medium carrots, chopped

• 2 stalks celery, chopped

• 1/2 tsp sea salt

• 6 cups vegetable broth (homemade or gluten free)

• 3 tomatoes, seeded and chopped or 14.5  oz can of chopped tomatoes

• 1 cup finely chopped kale or collards

• 1 bay leaf

• 2 tsp dried basil

• 2 tsp dried oregano

• 1/2 tsp fresh cracked pepper

• 2 cups kidney beans  ( or 15 oz can)

• 1 cup chopped zucchini (optional, use in season)

Instructions:

• In a large saucepan or dutch oven, heat the oil over medium heat.  Add the onions, garlic, carrots, celery, and sea salt.  Saute for 5 minutes or until the onion is translucent.

• Add the vegetable broth, tomatoes, kale or collards, basil, oregano, bay leaf and pepper.  Bring to a boil, then reduce heat to low and simmer for 30 minutes.

• Add the kidney beans and zucchini (if desired)  and simmer for another 5 minutes or until zucchini is cooked.  Remove and discard bay leaf before serving.

Note from Jen

A good vegetable broth is crucial in this recipe.  All vegetable broths are not created equal.  Find one you love or even better, make your own broth with vegetable scraps and freeze for later use.

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Garden Minestrone Soup (Vegan & Gluten Free)

Course

Soups & Stews

Prep Time

10 minutes

Cook Time

35 minutes

Servings

servings

Ingredients

• 2 tsp olive oil
• 1 medium onion chopped
• 2 cloves garlic minced
• 2 medium carrots chopped
• 2 celery stalks chopped
• 1/2 tsp sea salt
• 6 cups vegetable broth homemade or gluten free
• 3 tomatoes, seeded and chopped or 14.5 oz can of chopped tomatoes
• 1 cup kale or collards finely chopped
• 1 bay leaf
• 2 tsp dried basil
• 2 tsp dried oregano
• 1/2 tsp freshly cracked pepper
• 2 cups kidney beans or 14.5 oz can of beans
• 1 cup zucchini chopped. Optional : use in season

Course Soups & Stews Prep Time 10 minutes Cook Time 35 minutes Servings servings Ingredients 2 tsp olive oil 1 medium onion chopped 2 cloves garlic minced 2 medium carrots chopped 2 celery stalks chopped 1/2 tsp sea salt 6 cups vegetable broth homemade or gluten free 3 tomatoes, seeded and chopped or 14.5 oz can of chopped tomatoes 1 cup kale or collards finely chopped 1 bay leaf 2 tsp dried basil 2 tsp dried oregano 1/2 tsp freshly cracked pepper 2 cups kidney beans or 14.5 oz can of beans 1 cup zucchini chopped. Optional : use in season

Instructions

1. In a large saucepan or dutch oven, heat the oil over medium heat. Add the onions, garlic, carrots, celery, and sea salt. Saute for 5 minutes or until the onion is translucent.
2. Add the vegetable broth, tomatoes, kale or collards, basil, oregano, bay leaf and pepper. Bring to a boil, then reduce heat to low and simmer for 30 minutes.
3. Add the kidney beans and zucchini (if desired) and simmer for another 5 minutes or until zucchini is cooked. Remove and discard bay leaves before serving.

Recipe Notes

A good vegetable broth is crucial in this recipe.  All vegetable broths are not created equal.  Find one you love or even better, make your own broth with vegetable scraps and freeze for later use.

Recipe by Jennifer Prentice @ www.myhealthyhomemadelife.com

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