Spring Minestrone
Looking for a delicious and healthy spring recipe? Try this easy vegan minestrone soup filled with fresh vegetables and herbs. Perfect for a light and satisfying meal!
6 servings
Calories: 300kcal
Ingredients
- ¼ cup olive oil
- 1 teaspoon fennel seeds
- ½ teaspoon peppercorns
- 3-4 scallions
- 4 cloves garlic sliced
- 1 leek white and light green parts only, thinly sliced
- 1 jalapeño sliced
- 1 stalk celery diced
- 2 small zucchini diced
- 6 ounces small pasta (like Ditalini)
- 6 cups vegetable broth or water
- 1 cup fresh peas or frozen and thawed
- 15 oz cannellini beans, rinsed and drained 1 can or jar
- 2 cups baby spinach
- 1/4 cup dill, loosely packed chopped
- 1/4 cup fresh basil chopped
- Salt and pepper to taste
- Grated Parmesan cheese for serving (optional)
- Lemon wedges for serving (optional)
Instructions
- Heat the olive oil in a large pot over medium heat. In a mortar or molcajete, crush the fennel seeds and peppercorns until they are in small pieces. Sauté the spices in the hot oil just until they begin to release a delicious aroma, which usually takes about 15 seconds.
- Add the green onions, sliced garlic, and leek, along with a good pinch of salt, and sauté until the vegetables soften and are lightly browned. Add the sliced jalapeño and cook until it begins to lightly brown.
- If you decide to use fresh fennel, now is the time to add it along with the celery. Let these vegetables cook until they begin to soften, about 2 minutes. Add the cubed zucchini and pasta to the pot. Pour in the vegetable broth or simply water, as you prefer. Also add the lemon zest. Let the soup simmer until the pasta is al dente, about 8 minutes.
- Once the pasta is ready, add the cannellini beans, peas, and spinach. Taste the soup and adjust the salt as needed.
- Serve the soup hot. Sprinkle with vegan Parmesan cheese (like Violife), chopped fresh dill, and basil.
Notes
Store the soup in the refrigerator once it is completely cooled. Use airtight glass containers to prevent the soup from absorbing odors from other foods. Green minestrone soup can be stored in the refrigerator for up to 3-4 days. Be sure to cover the container tightly or use containers with lids to maintain freshness.
To reheat, you can warm the soup in a pot on the stove over medium-low heat, stirring occasionally until it is completely hot.
Nutrition
Serving: 1serving | Calories: 300kcal | Carbohydrates: 45g | Protein: 11g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 1140mg | Potassium: 430mg | Fiber: 8g | Sugar: 7g | Vitamin A: 2270IU | Vitamin C: 31mg | Calcium: 103mg | Iron: 4mg