This soup is full of so many different nutrients - it is so filling and delicious. A great start to a family dinner or maybe dinner itself! Give it a go!

Minestrone Soup with Pumpkin and Buckwheat [Vegan]

Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Cooking Time



  • 1/2 cup buckwheat
  • 1 carrot
  • 1/2 an onion
  • 1 celery
  • 1/4 cup pumpkin
  • 2 cups spinach
  • 2 cups cabbage
  • 1 potato
  • 1 clove garlic
  • 2 sage leaves
  • 1 sprig rosemary
  • pepper to taste
  • 3 tablespoons olive oil
  • 1 1/2 cups water
  • salt to taste


  1. Clean the pumpkin, the carrot, the celery and the potato and cut everything into cubes of about 1/2 inch and finely chop the onion.
  2. Cut the tender part of the cabbage  into strips. In a saucepan put two tablespoons of extra virgin olive oil and season with sage, rosemary and garlic clove and chopped chilli pepper.
  3. Pour the vegetables together with the cabbage and brown them slightly. Pour the hot broth and washed buckwheat, and cook for 15-20 minutes, until the buckwheat is soft, add salt.
  4. After 10 minutes from cooking, add the spinach.
  5. Finish the minestrone with a round of extra virgin olive oil and serve with slices of toasted homemade bread. If necessary, increase the quantity of broth according to taste


This site uses Akismet to reduce spam. Learn how your comment data is processed.