Hearty Old-Fashioned Minestrone Soup With Potatoes And Leeks

User Reviews

5.0

21 reviews
Excellent
  • Prep Time

    15 mins

  • Cook Time

    15 mins

  • Total Time

    45 mins

  • Servings

    4

  • Calories

    486 kcal

  • Course

    Soup

  • Cuisine

    Italian

Hearty Old-Fashioned Minestrone Soup With Potatoes And Leeks

This Vegetarian Minestrone Soup is a classic Italian dish that’s comforting, nutritious, and packed with hearty, wholesome ingredients like leeks, beans, and potatoes. It creates a satisfying and balanced meal that’s perfect for chilly winter days with some crusty bread.

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Ingredients

Servings
  • 1 talk celery chopped
  • 1 leek
  • 1 fennel
  • 2 medium carrots chopped
  • 1 can (15 oz) garbanzo beans drained and rinsed
  • ½ can (8 oz) pinto beans drained and rinsed
  • 3 medium potatoes
  • 3 cloves garlic finely minced
  • 1 prig rosemary
  • 3 tablespoon tomato paste
  • ½ c Israeli couscous or Fregola
  • 7 c vegetable broth
  • 1 tablespoon olive oil
  • 2 teaspoon salt
  • ¼ teaspoon pepper
  • 4 tablespoon parsley for serving
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Instructions

Cut leeks and fennel

  1. Slice off the leek's dark green end. Then thinly slice the remaining pale green part of leek into rings and discard the root end.
  2. Trim off the fennel stalks and the root end. Cut fennel bulb in half and discard tough outer layers. Slice the remaining fennel crosswise.

Sauté the vegetables

  1. Heat olive oil in a large pot and over medium heat. Add leeks, celery, carrots and ½ teaspoon of salt and and sauté for 5-7 minutes until vegetables are soft. Add garlic and sauté for 30 more seconds.

Add potatoes and beans

  1. Add in fennel, potatoes, both types of beans, rosemary
  2. Dilute tomato paste in 1 cup of broth and add it into a pot.

Pour in vegetable broth

  1. Add 6 cups of broth, 1 teaspoon of salt, ¼ teaspoon of pepper, bring the soup to a boil, then reduce to simmer and cook for 10 minutes.

Cook couscous

  1. Stir in couscous and cook soup for 10 more minutes or until couscous is soft. If the soup gets too thick, you can add an additional 1 cup of broth.

Serve

  1. Adjust the seasoning, turn off the heat and serve with the sprinkling of parsley.

Notes

  • Beans. In this hearty Minestrone, I used two types of beans: chickpeas (also called garbanzo beans) and pinto beans. But honestly, any other types of beans will work here as well.
  • Herbs. If you want to experiment with different herbs and spices for vegan Minestrone - rosemary, thyme, oregano, or parsley are all great choices. And you can use them in fresh or dried form. Another option is to use Italian seasoning. It has a combination of all these flavorful herbs and will make your Minestrone taste exquisite.
  • Vegetable add-ons. Depending on the season, you can throw in any vegetable that is fresh and available in your grocery markets.In the fall and winter, minestrone is delicious with fresh green beans, sweet potatoes, butternut squash, kale, or spinach. In the spring, aim for asparagus and white beans. Summer is all about using zucchini and fresh tomatoes, so keep this in mind when preparing your vegan Minestrone.
  • Adjust the seasoning. Adding a splash of lemon juice at the end brightens up the flavors of the soup and lends a refreshing touch. It balances the richness of the vegetables and enhances the overall taste.
  • Storage. You can store vegan Bean Minestrone for about 3 days in an airtight container in the fridge.
  • Reheating. Reheat Minestrone in the microwave or in the medium pot until it simmers. Please keep in mind that since couscous (or pasta) tends to expand in soup, I recommend adding ½–1 cup of broth to dilute the soup.
  • Freezing. Vegan soups with potatoes or pasta don't freeze well. The potatoes will soak up moisture and will likely become grainy when defrosted. 
  • Thick soup. Pasta or couscous tends to absorb lots of liquid. So I recommend always keeping an extra cup or 2 of vegetable broth on hand to dilute the soup.
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Nutrition Information

Show Details
Serving 1bowl Calories 486kcal (24%) Carbohydrates 87.5g (29%) Protein 15.8g (32%) Fat 9.5g (15%) Saturated Fat 1.4g (7%) Cholesterol 2mg (1%) Sodium 2627mg (109%) Potassium 1628mg (47%) Fiber 19.7g (79%) Sugar 9.6g (19%) Calcium 179mg (18%) Iron 6mg (33%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 486 kcal

% Daily Value*

Serving 1bowl
Calories 486kcal 24%
Carbohydrates 87.5g 29%
Protein 15.8g 32%
Fat 9.5g 15%
Saturated Fat 1.4g 7%
Cholesterol 2mg 1%
Sodium 2627mg 109%
Potassium 1628mg 35%
Fiber 19.7g 79%
Sugar 9.6g 19%
Calcium 179mg 18%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.

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