Minestrone Soup


Minestrone Soup


Serving: 8-10 bowls

Prep Time: 10 minutes

Cook Time: 30 minutes


2 tbsp of olive oil

1/2 cup chopped onion

6 cups water

2 bouillon cubes 

1 can of tomato sauce

1 can chickpeas with aquafaba

2 carrots, chopped

1 stalk of celery, chopped

2 cups of kale

1/2 cup of farro (quick cook) (sub buckwheat for gluten-free)

1 tsp of oregano 

1 tsp of garlic powder

2 tsp chopped basil


  1. Heat olive oil in a large pot or dutch oven at medium heat. Add in onions. 

  2. When onions are translucent, add water, bou cubes, basil, and tomato sauce to the pot. Stir until well-combined.

  3. Add chickpeas (and aquafaba, the water from the chickpea can), carrots, and celery to the pot. Cook for 10 minutes, stirring continuously.

  4. Add kale and farro. Cook for an additional 10 minutes. 

  5. Season with oregano, garlic powder, and basil to taste.

  6. Serve immediately or save for later. Refrigerate for up to a week or freeze for up to two months.