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  • Prep-time: / Ready In:
  • Makes 7 cups

Sautéed onion, mushrooms, and garlic infuse the broth of this vegan minestrone with rich, savory flavor, while fork-tender potatoes, kale, and white beans add a satisfying mix of textures.

a bowl of minestrone with a thick broth, kale leaves, and chopped potatoes and white beans visible in soup

Ingredients

  • 1½ lb. russet potatoes, cut into 1-inch pieces
  • 1 onion, finely chopped (1 cup)
  • 1 cup chopped fresh mushrooms
  • 6 cloves garlic, minced
  • 1 teaspoon dried oregano leaves
  • 4 cups vegetable stock
  • 1 bay leaf
  • 3 cups finely chopped kale, stems removed
  • 1 15-oz. can cannellini or other white beans, rinsed and drained (1½ cups)
  • Sea salt and freshly ground black pepper, to taste

Instructions

  1. Heat a medium saucepan over medium. Add the first five ingredients (through oregano). Cook 10 minutes or until onion and mushrooms are tender, stirring occasionally.
  2. Add vegetable stock and bay leaf. Bring to boiling; reduce heat. Simmer 10 minutes or until potatoes are fork-tender. Stir in kale and beans; cook until kale has wilted. Remove bay leaf. Season with salt and pepper.

Comments (5)

(5 from 4 votes)
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Tracy1 week ago
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This soup was very yummy! I didn’t have fresh mushrooms, so had to use canned and I used frozen kale. I also didn’t have russet potatoes, so used sweet potatoes. My husband and I loved it! Thanks for the recipes!!

Silvia4 months ago
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Super delicious soup! I added some tomato paste for that extra ‘minestrone’ taste 🙂

Pamela McGurk5 months ago
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So delicious. Added in a few chopped tomatoes, just because they were in the fridge anyway.

Liz5 months ago
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Super delicious. Easy to make.

Lou6 months ago
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Easy and very tasty. I’m not much of a kale person but this soup was very good.

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Darshana Thacker

Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com for more.

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