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Chef Verde
about 6 hours ago
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Green Spring Minestrone (Vegan)

Green Spring Minestrone (Vegan)

Recipe Details

Author Sarah Sullivan
Prep Time 15 minutes
Cook Time 45 minutes

Summary

A hearty and flavorful soup chock-full of fresh spring vegetables, pasta and herbs. Easy, budget-friendly and healthy, it's a perfect one-pot meal.

Instructions

  1. 1

    Cut off the dark green ends of the leeks; thinly slice the remaining white and light green parts and discard the root.

  2. 2

    Place sliced leeks in a bowl of cool water; agitate to dislodge grit, let sit a few minutes for dirt to settle, then lift leeks out and drain in a colander.

  3. 3

    Heat olive oil in a soup pot over medium heat until shimmering.

  4. 4

    Add sliced leeks and a generous pinch of salt; sauté 2-3 minutes until softened.

  5. 5

    Add celery, parsnip (or carrot), and garlic; sauté another 2-3 minutes.

  6. 6

    Pour in vegetable broth and add dried oregano, dried thyme, and bay leaves; bring to a boil.

  7. 7

    Add green beans, white beans, dry pasta, kale, and frozen peas.

  8. 8

    Reduce heat to maintain a rapid simmer; cook 10-15 minutes, stirring occasionally, until pasta is al dente.

  9. 9

    Ladle a small bowl of hot broth from the pot; whisk in the miso paste until dissolved, then stir it back into the soup.

  10. 10

    Stir in fresh lemon juice; taste and season with salt and pepper.

  11. 11

    Serve hot, garnished with chopped basil or dill, grated vegan parmesan, and red pepper flakes if desired.

Ingredients

  • 1-2 tablespoons extra-virgin olive oil
  • 2 leeks (thinly sliced)
  • 1 medium onion (diced (substitute for leeks))
  • 1 medium parsnip (peeled and diced)
  • 1 medium carrot (peeled and diced (substitute for parsnip))
  • 2 stalks celery (diced)
  • 2-4 cloves garlic (minced)
  • 8 cups vegetable broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 2 cups green beans (trimmed and chopped (or use 1 cup with 1 cup asparagus))
  • 1 cup asparagus (trimmed and chopped (optional))
  • 1 (15 oz) can white beans (e.g., cannellini or great northern) (drained and rinsed)
  • 1 cup (or 3/4 cup if tiny pasta) small dry pasta (e.g., ditalini or small shells; or tiny shapes like orzo or acini de pepe)
  • 2 packed cups kale (stalks removed, thinly sliced)
  • 1 cup frozen peas
  • 2 tablespoons white miso paste (optional)
  • 1 tablespoon lemon juice (fresh; from about half a lemon)
  • to taste salt
  • to taste black pepper
  • 1/2 cup basil or dill (fresh, chopped, for garnish)
  • to taste vegan parmesan (grated, for garnish)
  • to taste red pepper flakes (for garnish)
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