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Leeky Tuscan Minestrone
[Vegan]

Name: Leeky Tuscan Minestrone [Vegan]
Cook time: 45 min
Yield: 6 servings
Cuisine: NO info

CB By: Carleigh Bodrug

Author Bio

With 10 million followers between her social channels, New York Times bestselling author Carleigh Bodrug... Read More

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Leeky Tuscan Minestrone [Vegan]

Dairy Free

Vegan

The greens on leeks are often discarded, but with a little tender loving care, they can be equally as scrumptious as the white stems. This wildly delicious Tuscan minestrone allows both parts of the leek to shine, with the greens browned in the oven for an unexpected crispy topping. Seasonal... Read More

Ingredients You Need for Leeky Tuscan Minestrone [Vegan]

1 leek, white parts minced, green parts sliced thinly
Salt and freshly ground black pepper
1 carrot, diced
1 1/2 cups diced zucchini, potato, cauliflower, celery, or bell pepper
3 garlic cloves, minced
6 cups and 1 to 2 tablespoons vegetable broth
2 tablespoons tomato paste
1 tablespoon dried parsley
1 tablespoon nutritional yeast
1 (14.5-ounce) can crushed tomatoes
1 (15-ounce) can white beans, chickpeas, or navy beans, drained and rinsed, or 1 1/2 cups homemade
1 cup canned full-fat coconut milk
3/4 cup uncooked small whole wheat or brown rice pasta shells
2 cups chopped kale, spinach, beet leaves, or chard

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How to Prepare Leeky Tuscan Minestrone [Vegan]

Preheat the oven to 375°F, and line a baking sheet with a reusable baking mat or parchment paper. Place the green parts of the sliced leeks on the baking sheet along with some salt and pepper. Bake until crispy, for 7 to 10 minutes.
Meanwhile, in a large pot over medium heat, combine the minced white leeks, carrot, diced vegetables, and garlic along with a tablespoon or two of the vegetable broth. Sauté until softened, about 3 minutes.
Add the tomato paste, parsley, and nutritional yeast. Stir until the vegetables are covered, another 2 minutes.
Add the crushed tomatoes, white beans, and remaining 6 cups of vegetable broth. Stir, then bring to a boil. Simmer, uncovered, for 5 minutes.
Pour in the canned coconut milk and stir. Add the pasta shells and cook for 10 minutes, until they reach your desired tenderness. Add the chopped kale.
Serve with the crispy green leeks on top for crunch.

Notes

If preparing for meal prep, cook and store the pasta separately so it doesn’t soak up the broth in the fridge. If this is done, you can store the soup in a sealed container in the fridge for 3 to 4 days, or in the freezer for up to 2 months.