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    Home / Breakfast and Brunch Recipes / Healthy Minestrone Soup with Kohlrabi (Vegan)

    Sep 10, 2014 · Last Updated: Nov 3, 2021

    Healthy Minestrone Soup with Kohlrabi (Vegan)

    Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. See my Disclosure Policy for more information.

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    This Healthy Minestrone Soup with Kohlrabi is packed with six different types of fresh vegetables for a healthy and comforting start to the day. 

    Healthy Minestrone Soup with Kolhrabi | The Worktop

    Minestrone Soup is one of my favorite comfort foods. I love it for breakfast because it's extremely healthy and filling. The trick is to make this pot of Healthy Minestrone Soup with Kohlrabi the night before, so in the morning, you can quickly warm up a bowl of it.

    I first fell in love with minestrone soup at Olive Garden. For as long as I can remember, whenever I had a day off school, my mom would take me there for lunch. You know the all-you-can-eat salad and soup deal? It doesn't really get much better than that for me. At $6.99, you get a giant (refillable) bowl of salad, a huge (also refillable) basket of breadsticks, and endless bowls of soup that the waiter happily brings over (with tons of parmesan on top).

    Kohlrabi

    For this Healthy Minestrone Soup with Kohlrabi, I used six different fresh veggies: kolhrabi, zucchini, runner beans, carrots, potatoes and onions (does garlic count too?). But don't let that long list deter you from making this recipe. You can easily swap out one veggie for a different one that you might have on hand - for example, try celery, green beans, daikon or cabbage.

    Healthy Minestrone Soup with Kolhrabi | The Worktop

    This Healthy Minestrone Soup with Kohlrabi is packed full of vegetables and very easy to make. I'll leave you with two important tips though. First cut each type of veggie into the same shape and size so they cook evenly, and second, stagger the time between adding each veggie into the pot, to make sure nothing is over or under cooked.

    Farmbox Minestrone with Kolhrabi |theWorktop.com

    Healthy Minestrone Soup with Kohlrabi (Vegan)

    4.75 from 4 votes
    Print Recipe Save RecipeSaved!
    Serves: 4
    Prep: 30 mins
    Cook: 40 mins
    Total: 1 hr 10 mins
    This hearty minestrone soup is made with all vegetables fresh from a farmbox! Though it looks classic, the secret ingredient is purple kohlrabi.

    Ingredients

    • 1 tablespoon olive oil
    • 1 medium onion - finely chopped
    • 3 cloves garlic - finely chopped
    • 1 medium carrot - chopped into small pieces
    • 1 medium kohlrabi - cut into about ¼-inch pieces
    • 1 medium potato - cut into about ¼-inch pieces
    • 2 medium zucchini (courgettes) - chopped into half moon pieces about ¼-inch thick
    • 1 14-ounce can red kidney beans
    • 4 cups chicken or vegetable stock
    • 1 14-ounce chopped tomatoes
    • 1 cup small shaped pasta
    • 1 bay leaf
    • 1 parmesan rind (leave out for a vegan option)
    • 1 chili (optional)
    • salt and pepper - to taste
    • grated parmesan cheese - for serving (leave out for a vegan option)
    US Customary - Metric

    Instructions

    • Heat a large pot with the olive oil on medium heat.
    • Once the oil is hot, add in the onion, garlic and carrots. Sautee for about five minutes.
    • Add in the stock and turn heat to medium-high.
    • Once the broth boils add in the canned tomatoes, potato, kolhrabi, bay leaf, parmesan rind (if using), and chili (if using). Turn the heat down and simmer for about 20 minutes.
    • Turn the heat back up until the soup is lightly boiling. Add in the zucchini (courgette), red kidney beans and pasta, and cook for about 8 minutes.
    • Remove soup from heat and let stand, covered, for about 10 minutes before serving.
    • If using, serve with freshly grated parmesan cheese.
    Course: Salads and Vegetables, Soup
    Special Diet: Vegan
    Author: The Worktop
    Cal : 73kcal
    Note: Nutrition information is a rough estimate.
    Love this?I would appreciate a star review! Snap a picture and share it with me on Instagram using #theworktop and tagging me @theworktop.
    « Old Fashioned Rhubarb Cake (with Strawberry)
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    By Tina Jui
    Filed Under: Breakfast and Brunch Recipes, Breakfast for Dinner Ideas, Collections, Dairy Free, Fall Breakfast Recipes, Lifestyle, No Egg, Quick and Easy Brunches, Salads and Vegetables, Savory Breakfast Ideas, Seasonal, Vegan, Vegetarian, Winter Breakfast RecipesTags: vegetables

    About Tina Jui

    A breakfast lover and food blogger. Tina develops everyday breakfast recipes on The Worktop, and writes about all things related to breakfast and brunch. Read more about Tina Jui or drop an email to say hi.

    Reader Interactions

    Comments

    1. Carolyn says

      January 24, 2020 at 1:47 am

      5 stars
      I've made this several times and love it. Its a great recipe and is so good for you. The flavor is great!

      Reply
    2. Jessica Brown says

      April 07, 2018 at 11:02 pm

      4 stars
      I made this last night and it was lovely, I couldn't work out where to add in the Kidney Beans, so I just added this with the Zucchini and Pasta. A firm favourite

      Reply
      • Tina Jui says

        April 08, 2018 at 12:15 pm

        I'm glad you enjoyed it! You're correct about when to add the kidney beans and I've updated the recipe. Sorry for any confusion.

        Reply
    3. Platter Talk says

      December 07, 2016 at 12:52 am

      5 stars
      Great, healthy recipe. I especially like the variety of veggies you added to the mix! What flavor this soup must have!

      Reply
    4. Colorful Canary says

      May 13, 2015 at 11:22 pm

      Thanks for the wonderful kohlrabi recipe. Looks yummy! I featured it on my blog:

      http://www.colorfulcanary.com/2015/05/kohlwhat-10-wonderful-ways-to-eat.html

      Reply
      • Tina Jui says

        May 26, 2015 at 12:27 pm

        Thanks for featuring! What a lovely roundup that you put together. I love finding good kohlrabi recipes.

        Reply
    5. jj says

      September 15, 2014 at 9:22 am

      This is seriously one of the most filling soups I've ever eaten. Very hearty!

      Reply
    6. Thalia @ butter and brioche says

      September 11, 2014 at 10:15 pm

      Cannot remember the last time that I made a minestrone soup.. thanks for the idea, I definitely am going to be making minestrone tonight!

      Reply

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    Hi, I'm Tina and a lover of breakfast! The Worktop is where I share my everyday breakfast recipes. You can find lots of breakfasts and brunch ideas on my site. Many of the recipes are easy to make and healthy, but of course, you'll also find big brunch indulgences.

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