Change up your usual minestrone with fresh green veggies like leeks, spinach, green beans and peas in this delicious soup. And don’t worry, I didn’t forget the protein – there’s just the right amount of quinoa and creamy beans to make it a meal.

Enjoy.

INGREDIENTS

serves 4-6

• Two 398 mL (14-ounce) cans cannellini beans (white kidney beans) or large white Italian beans or navy beans, drained
• 2 Tbsp extra-virgin olive oil 
• 2 leeks, white parts only, sliced and washed thoroughly
• 2 cloves garlic, thinly sliced 
• salt and pepper 
• 8 cups vegetable stock/broth (two 946 mL tetra boxes) 
• 1/3 cup dry quinoa, rinsed
• One 398 mL (15 ounce) can canned diced tomatoes and their juices
• 1 cup green beans, cut into thirds 
• 4 cups baby spinach 
• 1 cup fresh or frozen peas
• 1 cup fresh parsley, chopped

For serving (optional):

• Sliced green onions
• Chopped fresh parsley
• Nutritional yeast

METHOD

In a food processor or small size jar of a blender, puree 1/2 cup of the cannellini beans until smooth. Set aside. Add a teaspoon of water if you need to help them blend.

Place a heavy saucepan or stockpot over medium-low heat and add the olive oil, leeks and garlic and cook until translucent and soft, about 5 minutes. Season with salt and pepper and add the veggie broth, quinoa, tomatoes and their juices, and beans that were not pureed in the first step. Bring to a simmer and continue to simmer until the quinoa is cooked – about 10 minutes.

Add the green beans and cook for another 5 minutes. Stir in the bean puree, spinach, peas and parsley. Simmer for another 10 minutes. 

To serve: Transfer to serving bowls and garnish with sliced green onions, chopped fresh parsley and a sprinkle of nutritional yeast (optional).

TIPS & NUTRITION

The quinoa and beans are high in plant based protein and pureeing half the beans gives this soup a beautiful, creamy texture. Sub in any veggies or herbs you love and enjoy this soup on its own or paired with avocado toast, a kale caesar salad or a chickpea salad sandwich.