White Minestrone Soup (Vegan)

A pot of freshly cooked white minestrone soup.

This White Minestrone Soup is a twist on the classic Italian soup, made without tomato sauce or paste. This meatless, vegan version features pearl couscous and potatoes, green veggies, and beans.

Course Soup

Cuisine American, Italian

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 308

Author Elizabeth

Ingredients

1 Large Yukon Gold Potato peeled and diced
1 Large Yellow Onion diced
2 Medium Leeks sliced
2 Stalks Celery thinly sliced
6 Cloves Garlic minced
1 Bay Leaf
1 Teaspoons Dried Thyme or ½ teaspoon ground
2 Teaspoons Dried Sage or ½ teaspoon ground
1 ½ Teaspoons Kosher Salt
¼ Teaspoon Black Pepper
8 Cups Vegetable Broth
1 Cup Pearl Couscous for gluten-free use a gf pasta or orzo
2 15 Ounce Cans White Beans drained & rinsed (like Cannellini, Great Northern, or Navy Beans)
2 Cups Frozen Shelled Edamame
3 Cups Chopped Fresh Kale
2-4 Tablespoons Vegan Parmesan Cheese
2 Tablespoons Chopped Fresh Parsley

Instructions

Heat a large pot over medium heat. Add the potato, onion, leeks, and celery. Cook for 3-5 minutes, stirring regularly, until starting to soften.
Add the garlic, bay leaf, thyme, sage, salt, and pepper and stir.
Add the broth and bring to a boil. Cook at a boil for 2 minutes before moving to the next step, to help the potatoes cook.
Add the couscous and cook 6-8 minutes, according to the package directions.
Add the beans and kale. Cook for another 2-4 minutes until the kale is wilted and the beans are warmed through.
Serve with a garnish of vegan parmesan and fresh parsley, with bread on the side.

Nutrition