Green Minestrone Soup - Cook Republic #vegan #dinnerideas #pasta


  • Author: Sneh Roy
  • Prep Time: 20 mins
  • Cook Time: 35 mins
  • Total Time: 55 minutes
  • Yield: 4 1x
  • Category: Soup, Main
  • Cuisine: Vegan, Vegetarian, Italian


  • 2 tablespoons olive oil
  • 2 bay leaves
  • 1 leek, sliced and chopped (white only)
  • 4 garlic cloves, minced
  • 1 celery stalk and leaves, chopped
  • 1 small zucchini, diced
  • 1 small potato, peeled and diced
  • ¼ cup fresh or frozen peas
  • 10 green beans, sliced
  • 1 green or slightly unripe tomato, diced
  • 1 X 400g can cannellini beans, rinsed and drained
  • 2.5 litres vegetable stock
  • 1 teaspoon savoury yeast flakes
  • 1/3 cup (70g) Garofalo Farfalline Pasta (uncooked)
  • 1/4 teaspoon ground turmeric
  • ¼ cup fresh parsley, chopped
  • ¼ cup fresh basil, torn
  • ¼ cup fresh oregano
  • handful of Tuscan Kale leaves, chopped
  • salt to taste
  • freshly ground black pepper
  • extra olive oil, basil and Parmesan cheese (optional), to serve


  1. Heat olive oil in a large Dutch Oven on medium. Add bay leaves, garlic and leek. Sauté for 5 minutes until the leek starts caramelizing.
  2. Add celery and cook for a minute, tossing constantly.
  3. Add zucchini, potato, peas, green beans, tomato, cannellini beans and stock.
  4. Reduce heat to medium-low and simmer uncovered for 20-25 minutes.
  5. Increase heat to medium. Add the Garofalo Farfalline Pasta and mix gently. Allow to cook for 3-4 minutes until the pasta is just al dente.
  6. Add the turmeric, parsley, basil, oregano and Tuscan Kale. Season with salt and pepper. Cook for a minute and then remove from heat.
  7. Serve hot in bowls with a drizzle of extra virgin olive oil, torn basil leaves and a generous grating of Parmesan cheese (if using).

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