Warning: Trying to access array offset on value of type null in /home/u589834942/domains/gracefultkitchen.com/public_html/recipe-details.php on line 74
Vegan Minestrone Soup

Ingredients

  • 5 cloves garlic, minced

  • 3 tablespoons extra-virgin olive oil, divided

  • 1 cup cubed whole-grain rustic bread

  • 1 cup chopped leek, white and light green parts only, rinsed well

  • 1 cup chopped carrots

  • 3 cups low-sodium vegetable broth

  • 3 cups water

  • ¾ teaspoon kosher salt

  • 1 cup ditalini pasta or other small pasta

  • 10 ounces zucchini (about 1 medium), halved lengthwise and thinly sliced

  • 1 (15 ounce) can no-salt-added cannellini beans, rinsed

  • 3 cups fresh baby kale or chopped kale

  • 1 cup frozen peas, thawed

  • ½ teaspoon ground pepper

Description

  1. Preheat oven to 350 degrees F. Cook garlic and 2 tablespoons oil in a medium skillet over medium heat, stirring constantly, until the garlic is softened, 3 to 4 minutes. Add bread; toss to coat. Spread the mixture evenly on a baking sheet. Bake until toasted, 8 to 10 minutes.

  2. Meanwhile, heat the remaining 1 tablespoon oil in a large pot over medium-high heat. Add leek and carrots; cook, stirring occasionally, until softened, 5 to 6 minutes. Add broth, water and salt; cover and bring to a boil over high heat. Add pasta and reduce heat to medium-high; cook uncovered, stirring often, for 5 minutes. Add zucchini; cook, stirring occasionally, until the pasta is al dente, about 5 minutes. Stir in beans, kale, peas and pepper. Cook, stirring occasionally, until the kale is wilted, about 2 minutes. Ladle the soup evenly into 6 bowls; sprinkle with the croutons.

Related Recipes

Avgolemono Soup

Avgolemono is a rich, silky, and comforting Greek soup made with chicken broth and Arborio rice, enr...

Chicken Orzo Soup

This quick chicken orzo soup has warm, comforting flavors from the perfect combination of broth, chi...

Start typing and press Enter to search