Plant-based Hearty Garden Vegetable Soup


Prep time: 10 minutes | Cook time: 35-40 minutes | Serves: 6-8

Est. calories per serving: 171-228

  • 1 1/2c. Kaslo Sourdough short pasta
  • 6c. Vegetable broth
  • 2c. Fresh tomatoes (with 1 c. water) or 1 786ml can of diced tomatoes (unstrained)
  • 1 1/2c. White potatoes
  • 1c. Yellow onion
  • 1 c. Celery
  • 1c. Carrots
  • 3/4c. Green beans
  • 3/4c. Peas
  • 3/4c. Corn
  • 2c. Fresh kale
  • 1tbsp. Butter
  • 3 cloves minced garlic
  • 1tsp. Dried parsley
  • 1/2tsp. Dried rosemary
  • 1/2tsp. Dried thyme
  • 3 Bay leaves
  • 1 tsp. Salt
  • 1 tsp. Pepper

Optional Toppings:

  • Fresh parsley
  • Parmesan cheese
  • Fresh cracked pepper


  1. Peel and finely chop onion, celery, and carrots into bite sized pieces. Melt butter in a large soup (or stock) pot, and sauté the vegetables over medium heat until tender, about 3 minutes. Stir often to prevent burning. Crush and add garlic, and sauté 1 minute longer.
  2. Peel and finely dice potatoes, and add to the pot, along with the tomatoes, green beans (if fresh), broth, herbs, salt, and pepper. Bring soup to a rolling boil, lower heat to medium-high, cover and let simmer 25-30 minutes.
  3. Remove stems from kale, and wash, tear, and massage kale vigorously under warm water. Add the kale, peas, corn (and green beans, if frozen), and pasta to the pot, and cook 5-7 minutes longer.
  4. When pasta is al dente and potatoes are tender, your soup is ready to be served! Sprinkle each bowl with fresh herbs, extra pepper, and parmesan if desired. Enjoy with crackers, crusty bread, or a grilled cheese- this hearty homemade soup will soon be your families new favorite comfort meal!