This delightful medley features three kinds of beans—kidney, cannellini, and chickpea noodles—for a protein-packed base, while fire-roasted tomatoes and a mix of fresh and dried herbs enrich the broth with tantalizing depth. Complemented by kale and a hint of spice, this minestrone is perfect for warming your soul while aligning with your body's wellness-supportive needs. It’s ideal for both quick weeknight dinners and leisurely weekend meals, with an easy vegan adaptation by swapping bone broth for vegetable broth.
Serves 4 // Time: 30 minutes
Ingredients
- 1 white onion, diced
- 2 garlic cloves, minced
- 1 tbsp olive oil
- 1 28 oz can crushed fire roasted tomatoes
- 1 15 oz canned kidney beans
- 1 15 oz canned cannellini beans
- 1 cup chickpea noodles
- 6 cups bone broth
- 2 cups kale, de-stemmed and chopped
- ¼ cup fresh parsley, chopped
- 2 tsp dried oregano
- 1 bay leaf
- 1/2 tsp red pepper flakes (optional, if you like spice)
- Sea salt and pepper, to taste
Method
- In a large pot over medium heat, add olive oil, onion and garlic and stir occasionally until fragrant (about 3 minutes).
- Add crushed tomatoes, beans, dried herbs and broth and bring to a simmer. Taste and adjust salt and pepper.
- Simmer for 5 minutes covered.
- Bring to a rolling boil and add chickpea noodles to the soup. Cook according to directions, typically around 10 minutes, uncovered.
- With 5 minutes left to cook the noodles add kale and fresh parsley.
- When the noodles are al dente, remove from heat and serve.
Notes
To make this recipe vegan/vegetarian, substitute bone broth for vegetable broth.
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