Ingredients
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 medium yellow onion, small dice
- 1 stick celery, small dice
- 1 medium fennel bulb, cored and diced
- 1 large leek (white and light green parts only), cleaned and chopped
- 3 cloves garlic, minced
- Pinch of red pepper flakes (optional)
- 1 ½ cups diced potatoes
- 1 cup chopped green beans (preferably flat, green Romano beans)
- 1 cup chopped asparagus
- ½ cup parsley leaves, chopped
Legumes and Pasta
- 1 ½ cups cooked white beans, drained and rinsed
- ¾ cup small dry pasta (such as whole grain elbow macaroni)
Liquids and Seasonings
- 5 cups vegetable stock, plus extra as needed
- ½ cup vegan pesto, plus extra for serving
- 1 tablespoon lemon juice, plus more to taste
- Salt and pepper, to taste
Instructions
- Heat the pot: Heat a large, heavy-bottomed pot over medium heat. Add the olive oil and swirl to coat the bottom.
- Sauté aromatics: Add the diced onion, celery, and fennel. Cook, stirring often, until the vegetables are soft and slightly translucent, about 6-7 minutes, adjusting heat if they brown too fast.
- Add leeks: Stir in the chopped leeks and cook until they turn bright green and soften, about 3 minutes.
- Add garlic and spices: Add minced garlic and red pepper flakes if using, cooking while stirring until fragrant, around 30 seconds.
- Add potatoes and beans: Stir in the diced potatoes and cooked white beans. Season generously with salt and pepper, mixing well.
- Add vegetable stock and simmer: Pour in the vegetable stock and stir. Cover with a lid and bring to a boil. Once boiling, tilt the lid slightly to let steam escape and reduce heat to a simmer. Cook until potatoes begin to soften, about 12 minutes.
- Add pasta and vegetables: Add the small pasta, chopped green beans, and asparagus. Bring back to a boil, then reduce to a simmer and cook until pasta is tender, about 12 minutes. Add additional stock if soup thickens too much.
- Finish with pesto and herbs: Stir in the vegan pesto, chopped parsley, and lemon juice. Mix thoroughly and adjust seasoning with more salt, pepper, or lemon juice to taste.
- Serve: Ladle soup into bowls and optionally dollop extra pesto on top. Serve immediately and enjoy the fresh, vibrant flavors.
Notes
- Using premade vegan pesto, like the one from Sunflower Kitchen, saves time and adds authentic flavor. Alternatively, you can prepare your own homemade basil pesto.
- Whole grain elbow macaroni is recommended for added texture and nutrition, though any small pasta works well.
- Flat green Romano beans provide a tender yet crisp bite but regular green beans can be substituted with the same cooking time.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
