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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at vegnews.com.
Cooking tools:
- Pot
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Can opener
- Colander
- Wooden spoon
- Ladle
- Mixing bowl
Ingredients
- 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
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