Green Minestrone Soup
Try this fresh and flavorful variation of the popular Italian soup with an abundance of green vegetables like asparagus, green beans, and spinach, and enjoy a healthy and protein-packed meal. Top it off with grated vegan parmesan and micro greens for added flavor and nutrition.
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Servings: 4 servings
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.
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