Cup of soup and sunglasses on green shag carpet.

Vegetable Minestrone Soup

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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.

In the mood for soup? Check out our recipes for Spring Miso Soup, Lemony Kale Orzo Soup w/ Turmeric, and Sweet Potato Red Lentil Soup!

Sofrito

1 white onion, diced

3/4 cup leeks, diced

1 1/2 cups celery, diced

2 Tbsp extra virgin olive oil

Minestrone Broth

sofrito

2 cups of water

vegetable soup base

1 bay leaf

2 sprigs fresh thyme

Soup Vegetables

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

Cashew Pesto

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

Prep

Dice white onion, leeks, celery.

Cut sugar peas in half.

Shred kale.

Drain and rinse cannellini beans.

Sofrito

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.

Minestrone Broth

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.

Cashew Pesto

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.

Combine

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.