Spring Green Minestrone Soup
An incredibly easy and delicious minestrone soup. Made with a bunch of green veggies like kale, spinach, leeks, celery, peas and more.
Ingredients
Soup
- ½ tablespoon (8ml) olive oil
- 1 celery rib (about 1 ounce/32g), chopped
- 1 leek (about 2.5 ounces/70g), thinly sliced
- ⅓ sweet onion (about 2 ounces/56g), chopped
- 1 carrot (about 3.5 ounces/95g), chopped
- 5 to 6 garlic cloves (about 1 ounce/30g), chopped
- Salt and pepper for veggies
- 3 cups (720ml) water
- 1 small can (10.5 ounces/297g) chickpeas, drained and rinsed
- ½ cup (85g) frozen peas
- 2 ½ cups (85g) kale
- 1 Yukon gold potato (about 7.5 ounces/215g), cubed
- 1 teaspoon (6g) vegetable better than bouillon
- 1 tablespoon vegan pesto
- 2 cups (85g) spinach
Garnish
- Microgreens
- More pesto
- Coarse sea salt
Instructions
- In a medium pot add the oil and the celery, leek, sweet onion, garlic, and carrots. Sprinkle with a bit of salt and pepper. Sauté over low heat for 5 minutes or until onions and garlic are translucent. Mix occasionally with a spatula.
- Then add in the chickpeas, peas, kale, potatoes, water, better than bouillon and vegan pesto. Mix together and raise heat to medium low let the soup cook for 10 minutes with a vented lid. Let it come to a boil, once boiling remove the lid.
- After the 10 minutes add the spinach and cook for another 5 minutes uncovered.
- Then taste the soup and adjust any seasonings to your preference. I like to add red pepper flakes. Make sure the potatoes are soft.
- Serve the soup and garnish, enjoy immediately.
Video
Notes
- I only had a small can of chickpeas in my pantry, you can use a regular size can (15.5 ounces) and it will be fine.
- I like to use Better Than Bouillon. If you would prefer to just use vegetable broth you can use 3 cups of vegetable broth instead of 3 cups of water.
- I like Yukon gold potatoes because they are softer and cook quicker. If you use a different potato it may adjust the cooking time. Be sure to dice it small so it cooks quicker.
- To drizzle the pesto on top of the soup I mixed together 1 tablespoon of vegan pesto with about 1 teaspoon of water to help thin it out.
- When reheating soup you may need to add some water as the veggies will suck up broth while in the fridge.
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