Wash and Chop: Wash all fresh vegetables. Peel and chop the carrots, celery, and sweet potato into uniform ½‑inch pieces. Trim the ends of the green beans and slice them into segments about 1 inch long. De‑stem and chop the kale (or substitute baby spinach) and slice the zucchini into half‑moons.

Dice Tomatoes: If using fresh tomatoes, chop them uniformly. (For canned tomatoes, simply open and combine in the juice.)

Heat the Pot: Put 6 cups of water (or a mixture of water and light vegetable broth) in a large, heavy‑bottomed pot and bring to a low simmer over medium heat.

Add Tomatoes: Add the diced tomatoes and tomato paste (if using). Allow these to cook for 5 minutes or so to begin getting the flavors incorporated.

Add the Veggies: Add the sweet potato, celery, and carrots to the boiling water. Stir and let them cook for about 10 minutes until they begin to soften.

Add More Veggies: Add the zucchini, green beans, and kale. Stir gently to combine.

Spice It Up: Include the grated ginger, turmeric powder, and mild Italian seasoning.Season with salt and a generous amount of freshly ground black pepper, according to your preference. Simmer for another 5–7 minutes until the vegetables are tender but retain a bit of crunch.

Beans: Gently stir in the rinsed kidney beans (or beans of your choice) into the pot.

Pasta: Add small pasta. Reduce the heat to low and let the Vegan Minestrone Soup simmer uncovered for about 8–10 minutes, stirring occasionally, until the pasta is al dente. Be careful not to overcook it, as pasta absorbs more broth.

Season and Taste: Finally, taste the soup and season if necessary. Add a touch of tanginess by incorporating 1 teaspoon of lemon juice.

Garnish: Remove the pot from heat and ladle the Vegan Minestrone Soup into bowls. Garnish a spoonful of vegan parmesan cheese on top of each serving and chopped fresh parsley.