Vegan Asparagus Leek Minestrone Soup

Lauren Kretzer

Vegan Asparagus Leek Minestrone Soup

Protein-rich, hearty white beans paired with nourishing, iron-dense green vegetables make one fabulous, healthful bowl of vegan minestrone soup.

114 Likes

Garlic-infused asparagus, kale, and leeks keep this warming soup, from blogger Lauren Kretzer, rich with nutrients. Add a teaspoon of crushed red pepper flakes for added heat and sprinkle with vegan parmesan for a touch of salty cheesiness.

What you need:

2 tablespoons olive oil
2 large leeks, white and pale green parts only, thinly sliced into half moons
3 cloves garlic, minced
1 stalk celery, finely chopped
1 small bunch asparagus, trimmed and chopped into ½-inch pieces (about 1¾ cups)
1½ teaspoon salt
¼ teaspoon black pepper
1 (15.5-ounce) can white beans (such as Great Northern, rinsed and drained
1 cup finely chopped kale
6 cups vegetable stock
½ cup dried orzo pasta

What you do:

  1. In a heavy bottomed pot over medium-high heat, warm olive oil. Add leeks, garlic, and celery, and cook, stirring frequently for 4 minutes, or until leeks are tender. Add asparagus, salt, and pepper, and cook an additional 3 minutes. Add beans, kale, vegetable stock, and orzo and stir to combine. 
  2. Raise heat and bring to a boil, then reduce heat and simmer, uncovered for 15 minutes, or until orzo is cooked through and vegetables are tender. Serve immediately.
Share this

Looking for the best vegan recipes? Then you're going to LOVE our award-winning magazine!

Subscribe Now