Spring Minestrone Recipe
By Batch Cooking Club
🔪Prep Time: 15 minutes
👩🍳Cook Time: 35 minutes
1 Tbsp olive oil
2 stalks celery, finely chopped
½ large fennel bulb (fronds removed), chopped
1 leek (white and light green parts only), thinly sliced
½ large onion, finely chopped
½ tsp salt
¼ tsp pepper
2 cups red potatoes, cut into bite-sized pieces (about 3 potatoes)
8 sprigs fresh thyme, leaves removed
6 cups vegetable broth
1 bunch asparagus, trimmed and cut into 1-inch pieces
1 cup sugar snap peas, chopped
5 leaves lacinato kale, ribs and stems removed, chopped
1 15-oz can chickpeas, drained and rinsed
vegan Parmesan, for serving (optional)
1Heat oil in a Dutch oven or stock pot on medium heat. Add the celery, fennel, leeks, onion and salt. Cook, stirring occasionally, until tender, about 5 minutes.
2Add the potatoes and thyme, along with the vegetable stock. Bring to a boil, then simmer for 20 minutes.
3Add the asparagus, snap peas, kale and beans. Simmer for 4 minutes, just until the vegetables are tender.
4Serve with grated vegan Parmesan on top (if using).
5Ditch the oil: Use vegetable broth instead of oil.
6Spoiler Alert: Spring Minestrone will stay fresh in an air-tight container in the refrigerator for 7 to 10 days.
7Batch it up! Spring Minestrone can be frozen for up to 4 months.
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Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.