Vegan Minestrone Primavera Soup

Minestrone Primavera, vegan, whole food plant-based, easy, healthy, oil-free

Consider this brothy soup as a love letter to all things spring. Take full advantage of the fresh produce beginning to flood the markets once again, emphasizing seasonal specialties like asparagus, peas, and so much more. Every spoonful is a little bit different thanks to a rich palate of deep flavors, varied textures, vibrant colors, and ample natural umami.

Prep Time15

Cook Time15

Total Time30

Servings: servings

Calories: 171kcal

Author: Hannah Kaminsky

Ingredients

1 leek halved, thoroughly cleaned, and sliced
1 stalk celery diced
3 cloves garlic minced
1 small zucchini diced
14 ounces canned artichoke hearts rinsed and drained
1/2 pound asparagus bottoms removed and cut into ½-inch lengths
15 ounces canned cannellini beans, low-sodium rinsed and drained
1/2 cup fresh or frozen peas
5-6 cups low-sodium vegetable broth
1/2 cup whole grain or gluten-free small shells, orzo, ditalini, or elbow pasta
salt and pepper to taste
1/4 cup fresh basil

Instructions

In a large saucepan over medium heat, add the leeks, celery, garlic, zucchini, artichokes, asparagus, beans, peas, and 5 cups of vegetable broth. Bring to a simmer and cook gently for 6 minutes, until the asparagus has turned bright green.
Add the pasta, stir well to incorporate, and continue to cook for 6 – 10 minutes, depending on how long it takes for the pasta to become al dente.
If you’d like a brothier soup, add the remaining cup of vegetable broth. Bring back to a low simmer to make sure it’s hot all the way through and immediately turn off the heat. Season with salt and pepper to taste, then stir in the basil just before serving.
Ladle into bowls and enjoy!

Notes

Serving suggestion: Though it’s a complete bowl-in-one thanks to the balance of vegetables, plant protein, and whole grains, you can stretch it to feed more mouths by adding a side salad, toast, or crackers. For a more toothsome finish, top each bowl with crunchy croutons, toasted pepitas, or crispy chickpeas.

Notes: Any peak produce is welcome here! Try swapping out this set of vegetables with green beans, fava beans, spinach, diced golden beets, or anything else fresh and in season, really.

To prep this soup ahead of time, leave out the pasta and stop cooking at the 6 minute mark. Boil the pasta separately in plain water and drain thoroughly before adding to the soup. Return the whole mixture to the stove and simmer just until hot.

Nutrition