Minestrone Soup Recipe

For the soup, prepare all of your vegetables.
Dice the yellow onion, celery, carrots, green beans, and zucchini to be the small-medium size.
In a large soup pot add the olive oil and heat for 20-30 seconds on medium-high heat before adding your diced yellow onion. Sweat this out for around 3 - 5 minutes. Mince the garlic + add it to the pot. Cook for 2 – 3 minutes until fragrant and slightly soft. Add the celery and carrots, stir consistently and cook for 5 – 6 minutes until slightly tender. Add the zucchini, green beans, garlic powder, tomato paste, onion powder, salt, black pepper, red chili flakes, and bay leaves. Cook for another 8 – 10 minutes or until the vegetables are tender. Add the diced tomatoes + white beans and allow the flavors to combine. The longer you cook this, the stronger the flavors will be!
Add the bouillon paste and boiling water to the pot.
Allow to simmer and add the pastina pasta-cook for 7 – 8 minutes on medium-high heat.
Stir in the kale and cook for 5 minutes.
Squeeze the juice for half of a lemon into the pot and stir.
Adjust any seasonings to taste.
Serve immediately with grated vegan parmesan cheese!