Green Spring Minestrone (Vegan) | Recipio - Recipe Organizer & AI-Powered Cooking Companion

Name: Green Spring Minestrone (Vegan) | Recipio - Recipe Organizer & AI-Powered Cooking Companion
Total time: 60 min
Ingredients: 1-2 tablespoons extra-virgin olive oil; 2 leeks thinly sliced; 1 medium onion diced (substitute for leeks); 1 medium parsnip peeled and diced; 1 medium carrot peeled and diced (substitute for parsnip); 2 stalks celery diced; 2-4 cloves garlic minced; 8 cups vegetable broth; 1 teaspoon dried oregano; 1 teaspoon dried thyme; 2 bay leaves; 2 cups green beans trimmed and chopped (or use 1 cup with 1 cup asparagus); 1 cup asparagus trimmed and chopped (optional); 1 (15 oz) can white beans (e.g., cannellini or great northern) drained and rinsed; 1 cup (or 3/4 cup if tiny pasta) small dry pasta e.g., ditalini or small shells; or tiny shapes like orzo or acini de pepe; 2 packed cups kale stalks removed, thinly sliced; 1 cup frozen peas; 2 tablespoons white miso paste optional; 1 tablespoon lemon juice fresh; from about half a lemon; to taste salt; to taste black pepper; 1/2 cup basil or dill fresh, chopped, for garnish; to taste vegan parmesan grated, for garnish; to taste red pepper flakes for garnish

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A hearty and flavorful soup chock-full of fresh spring vegetables, pasta and herbs. Easy, budget-friendly and healthy, it's a perfect one-pot meal.

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Ingredients

1-2 tablespoons extra-virgin olive oil
2 leeks thinly sliced
1 medium onion diced (substitute for leeks)
1 medium parsnip peeled and diced
1 medium carrot peeled and diced (substitute for parsnip)
2 stalks celery diced
2-4 cloves garlic minced
8 cups vegetable broth
1 teaspoon dried oregano
1 teaspoon dried thyme
2 bay leaves
2 cups green beans trimmed and chopped (or use 1 cup with 1 cup asparagus)
1 cup asparagus trimmed and chopped (optional)
1 (15 oz) can white beans (e.g., cannellini or great northern) drained and rinsed
1 cup (or 3/4 cup if tiny pasta) small dry pasta e.g., ditalini or small shells; or tiny shapes like orzo or acini de pepe
2 packed cups kale stalks removed, thinly sliced
1 cup frozen peas
2 tablespoons white miso paste optional
1 tablespoon lemon juice fresh; from about half a lemon
to taste salt
to taste black pepper
1/2 cup basil or dill fresh, chopped, for garnish
to taste vegan parmesan grated, for garnish
to taste red pepper flakes for garnish