Vegan Minestrone Soup Recipe (2024)

• 1 leek - sliced and rinsed well
• 1 carrot - diced
• 5 cloves garlic - minced
• 3/4 cups Farro (organic non-gmo)
• 1 zucchini - diced
• 15 oz canned San Marzano Tomatoes - crushed
• 1 cup cannellini beans - cooked
• 1 cup baby spinach or kale - packed
• 6 cups low sodium vegetable stock (+ more to your liking)
• 1 tbsp veggie stock (or olive oil) (omit all oil for WFPB & Plantricious Diets)
• 2 leaves bay
• 1 sprig sage
• 3 sprigs oregano
• 8 sprigs thyme
• 1 tbsp dry oregano
• 1/4 cup fresh chives + thyme ( for garnish )
• 1 pinch sea salt + more to your taste
• 3-4 tbsp nutritional yeast (optional)

US Customary - Metric

• Rinse and slice the leek in half lengthwise. Slice it across into small pieces and rinse them well in a colander. Alternatively you can add them to a bowl with cold water and all the sand and grit will fall to the bottom. Gently scoop them out and dry well on a tea towel.

• Heat up a medium soup pot on low flame. Add splash of veggies stock (for WFPB & Plantricious compliance), or a lug of olive oil and the sliced leeks with a pinch of sea salt. Give it a good stir and sauté for 5 minutes until they start to wilt.

• Stir in the carrots and cook an additional 5 minutes then add the farro. Toss to coat and toast for a few minutes.Add the dry oregano, bay leaf, thyme, sage and fresh oregano sprigs.

• Pour in the vegetable stock, give everything a good stir and bring to a simmer. Add the nutritional yeast and cook 15 minutes.

• Add the crushed tomatoes to the pot together with the zucchini. Simmer another 15 minutes or until the farro is cooked through but still a little al dente.

• Rinse the cannellini beans if using a canned variety and add them to the minestrone soup. Cook another minute or so until the beans are warmed through.

• Remove from heat and taste. Adjust seasonings with more sea salt then add the fresh spinach or kale. Give it a stir so the spinach will wilt from the steam. If using kale I would cook it an extra couple of minutes as it needs a little extra time to soften.

• Ladle the soup into bowls and serve garnished with the fresh chives and whatever edible flowers you have on hand.

• To make your soup WFPB Plantricious compliant make sure to saute in veggie broth or water and omit all oil.
• Minestrone soups change from kitchen to kitchen, from garden to garden so feel free to get creative and use ingredients that you have available right now. There is a long list of suggestions and ingredient swaps inside the blog post above.
• If using pasta instead of farro make sure yo cook that separately and add it to the soup before serving.
• This soup gets better with time and stores well in the fridge up to 5 days. It also freezes well in freezer proof lidded containers up to 5 months.

Course: Soup

Cuisine: Italian

Keyword: Minestrone Soup

Author: Florentina