Spring Minestrone

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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