Green Minestrone
Green Minestrone
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.
Serves 4
Ingredients
7 oz (200g) of Small Pasta cooked to al dente
1 Leek chopped (white and light green part only)
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
Note on Leeks:
Use only the light green and white part of the leek. Clean them by cutting lengthwise down the middle and rinse the layers under running water to remove any dirt. Then cut into 1/4” slices.
Directions
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 jice 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.
