What makes this minestrone soup unique?

This minestrone stands out with the inclusion of tender pumpkin cubes and wholesome buckwheat, adding a distinct texture and earthy flavor not typically found in traditional recipes.

How long should I cook the buckwheat?

The buckwheat should cook for approximately 15-20 minutes, or until it becomes soft and tender. Make sure to add it with the hot broth.

When should I add the spinach to the soup?

Add the spinach to the minestrone after 10 minutes of cooking the other vegetables and buckwheat. This ensures it wilts perfectly without overcooking.

What are the recommended serving suggestions for this minestrone?

Serve this minestrone soup hot with a drizzle of extra virgin olive oil and slices of toasted homemade bread for a complete and comforting meal.

Can I adjust the consistency of the soup?

Yes, you can easily adjust the consistency by increasing the quantity of hot broth according to your taste preferences, especially if you prefer a thinner soup.

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Minestrone Soup with Pumpkin and Buckwheat
[Vegan]

SM By: Simona Malerba

Author Bio

I am a vegan chef and freelance food photographer who collaborates with companies, magazines, and... Read More

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A steaming bowl of vegan Minestrone Soup with pumpkin and buckwheat, garnished with fresh herbs, served with toasted bread on the side.

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Discover more recipes with these ingredients

Minestrone Soup with Pumpkin and Buckwheat [Vegan]

Dairy Free

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!

Ingredients You Need for Minestrone Soup with Pumpkin and Buckwheat [Vegan]

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

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How to Prepare Minestrone Soup with Pumpkin and Buckwheat [Vegan]

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.
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.
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.
After 10 minutes from cooking, add the spinach.
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