Spring Minestrone Soup

Vegetable soup with macaroni, chickpeas, carrots, potatoes, onions, and leafy greens in a white bowl

Prepare to fall in love with this Spring Minestrone Soup! Ready in just 30 minutes, it’s loaded with nutrients from a handful of green vegetables, beans, and herbs. Gluten free, totally plant based and packed with fiber. Make a batch of this and enjoy it all week for lunch, a quick dinner or serve it to guests.

Course Main Course, Soup

Cuisine Italian

Keyword blue zone, dairy free, gluten free, high fiber, minestrone

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 289kcal

Author Jackie Akerberg

Equipment

stove

Ingredients

1 yellow onion diced
4 garlic cloves minced
2 stalks celery thinly sliced
2 carrots thinly sliced
2 cups green cabbage shredded
2 cups yellow potatoes cut into 1/4” cubes
8 cups water
4 cubes vegan "chicken" bouillon
1 tbsp Italian seasoning
2 tsp sea salt more or less to taste
½ tsp black pepper
6 oz gluten free shells or elbows
14 oz canned chickpeas drained and rinsed
¼ cup nutritional yeast
2 cups baby spinach chopped
½ lemon juiced
¼ cup fresh basil finely chopped
¼ cup pine nuts finely chopped
dairy-free parmesan to garnish
crusty bread to serve

Instructions

Heat a large dutch oven over medium heat. Add in the onion, garlic, celery and carrots and sauté for 2-3 minutes until tender and fragrant, deglazing with a splash of water or a touch of cooking oil as needed.
Next, add the cabbage and potatoes and pour in the water and add the bouillon cubes, italian seasoning, salt and pepper. Bring to a boil and add the pasta, cooking for 8-10 minutes until noodles and potatoes are tender.
Add in the beans, nutritional yeast, spinach, lemon juice, basil, and pine nuts. Stir to combine and season to taste.
Serve hot, garnished with a generous amount of dairy-free parmesan.

Nutrition