Makes 1 liter of soup
All the greens, please! This Vegetable Minestrone Soup is a lightened-up version of the classic Italian soup that’s packed with tons of green veggies, plus cannellini beans (a great source of plant-based protein). This is a perfect soup to make with leftover produce from a farmer’s market haul, or when cleaning out the fridge. To elevate this Vegetable Minestrone from a blah weeknight meal to a hearty and flavorful soup, Cashew Pesto gets drizzle on top for a flavorful punch.
1 white onion, diced
3/4 cup leeks, diced
1 1/2 cups celery, diced
2 Tbsp extra virgin olive oil
2 cups of water
vegetable soup base
1 bay leaf
2 sprigs fresh thyme
3/4 cup peas
1 cup sugar snap peas, cut in 1/2
3/4 cup kale, shredded
1 cup of cannellini beans, drained and rinsed
1 cup fresh basil
3/4 cup raw cashews
1/4 cup olive oil
2 cloves garlic
2 Tbsp lemon juice
1/4 tsp freshly ground black pepper
1/4 tsp sea salt
Dice white onion, leeks, celery.
Cut sugar peas in half.
Drain and rinse cannellini beans.
Sweat diced onion, leeks, celery, and extra virgin olive oil in a pot over low heat.
Cook about 20-25 minutes until very soft.
Place aside on a sheet pan to cool.
Combine sofrito, water, vegetable soup base, bay leaf, and fresh thyme in a pot and bring to a simmer.
Taste for seasoning and adjust as needed.
Add basil, raw cashews, extra virgin olive oil, garlic, lemon juice, freshly ground black pepper, and sea salt into a food processor.
Pulse until mixture is ground into a paste, but still has a bit of texture, stopping to scrape the sides as needed.
Add Minestrone Broth to a pot with peas, sugar snap peas, shredded kale, and cannellini beans.
Bring to a full boil.
Remove soup from the heat.
Taste for seasoning, adding sea salt if necessary.
Notes + Serving Tips
Pour Vegetable Minestrone Soup into a bowl and drizzle Cashew Pesto on top.
Vegetable Minestrone Soup can be refrigerated in an air-tight glass container for up to 5 days, and stored frozen for 2-3 months.