The Art of Soups & Stews is a monthly recipe column that explores the world of vegan soups and stews. Written by Best of Vegan contributor Devorah Bowen, this column is a treasure trove of satisfying, comforting, cost-effective, and low-waste vegan soup and stew recipes that are sure to delight your taste buds. In today’s article, Devorah shares her recipe for a delectable Green Minestrone Soup.
About this Green Minestrone Soup
Green Minestrone is a fresh and flavorful variation of the popular Italian soup. Its vibrant green color comes from the abundance of green vegetables like asparagus, green beans and spinach. The addition of beans and pasta not only make this a delicious dish but a healthy protein packed meal. Enjoy it for lunch or dinner topped with grated vegan parmesan, fresh micro greens and crusty bread for dipping.
What You’ll Need to Make this Soup
- Small Pasta
- Leek
- Celery
- Garlic
- Zucchini
- Asparagus
- Green Beans
- White Beans
- Baby Spinach
- Vegan Butter
- Parsley
- Fresh Dill
- Lemon
- Broth (Vegan Chicken or Vegetable)
- Salt & Pepper
- Grated Vegan Parmesan for topping
- Optional: Micro Greens for topping
Note: Leek tend to hide dirt between their layers so make sure to wash them well. I like to slice them down the center and rinse the layers under running water.
How to make this Green Minestrone Soup
Step one: Melt the vegan butter and soften the leeks
In a large pot melt the butter on medium heat. Add in the leeks and cook for 2-3 minutes until they soften.
Step two: Add the garlic, white beans, and zucchini
Add in the garlic and cook for 1-2 minutes until fragrant. Add in the zucchini, white beans, chopped herbs and season with salt & pepper. Cook for another 2-3 minutes.
Step three: Simmer with green veggies
Add in the broth and lower the heat to medium low. Allow the soup to simmer for 10-15 minutes before adding in the green beans, asparagus and the precooked pasta. (you can add uncooked pasta but the soup will be a bit thicker and may need more broth).
Step four: Add lemon and spinach
Cook for 5 minutes, add in the lemon juice and chopped spinach. Cook for another 5-8 minutes or until the spinach is wilted and everything is heated through.
Step five: Serve with vegan parmesan and micro greens
Serve with freshly grated vegan parmesan and fresh micro greens.
Green Minestrone Soup – Recipe Card
Green Minestrone Soup
Ingredients
- 200 g of Small Pasta cooked to al dente
- 1 Leek chopped white and light green part only, see notes
- 2 ribs of Celery chopped
- 5 cloves of Garlic minced
- 1 medium Zucchini sliced and quartered
- 1 1/2 cups 145g Asparagus cut into 1 1/2” pieces
- 1 1/2 cups 145g Green Beans
- 15.5 oz 439g White Beans
- 2 1/2 cups 75g Baby Spinach roughly chopped
- 2 Tbsp 30g Vegan Butter
- 2 Tbsp 30g Parsley chopped
- 1 Tbsp 15g Fresh Dill chopped
- Juice from 1/2 a Lemon
- 6 cups 1420ml of Broth (Vegan Chicken or Vegetable)
- Salt & Pepper to taste
- Grated Vegan Parmesan for topping
- Optional: Micro Greens for topping
Instructions
- 1.In a large pot melt the butter on medium heat. Add in the leeks and cook for 2-3 minutes until they soften.
- 2. Add in the garlic and cook for 1-2 minutes until fragrant. Add in the zucchini, white beans, chopped herbs and season with salt & pepper. Cook for another 2-3 minutes.
- 3. Add in the broth and lower the heat to medium low. Allow the soup to simmer for 10-15 minutes before adding in the green beans, asparagus and the precooked pasta. (you can add uncooked pasta but the soup will be a bit thicker and may need more broth).
- 4. Cook for 5 minutes, add in the lemon juice and chopped spinach. Cook for another 5-8 minutes or until the spinach is wilted and everything is heated through.
- 5. Serve with freshly grated vegan parmesan and fresh micro greens.
Equipment
Notes
- Leek tend to hide dirt between their layers so make sure to wash them well. I like to slice them down the center and rinse the layers under running water.
Recipe, text, and photography by Devorah Bowen.
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More Delicious Vegan Recipes
If you enjoyed this Green Minestrone recipe, you might also like this Vegan Italian Wedding Soup by the same author. Click here for the recipe.
You might also like the following recipes:
- Vegan Jalapeño Popper Grilled Cheese
- Oven-Roasted Umami Potatoes
- Vegan Pistachio Ricotta Pasta Shells
- High Protein Maple Mustard Almond Tempeh Bowl
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Delicious 👌😊