Vegan Minestrone Primavera Soup

Here’s how to make it…


  • 800ml vegetable stock
  • 400g butter beans
  • 200g soup pasta
  • 200g broccoli
  • 2 carrots
  • 2 sticks of celery
  • 1 leek
  • A handful of cavelo nero
  • 2 cloves of garlic
  • 2 tbsp green pesto
  • 1 tbsp Italian seasoning
  • A drizzle of olive oil
  • A pinch of sea salt & black pepper


  • Begin by preparing the carrots. Peel and chop the carrots in to bite size pieces
  • Finely chop the celery and leek
  • Add the carrots, celery and leek to a large pan along with a generous drizzle of olive oil. Saute on a low heat for around 5 minutes
  • Finely grate or chop the garlic. Add the garlic to the pan along with the Italian seasoning
  • Stir to combine then saute for 5 minutes
  • Chop the broccoli in to bite size pieces. Add the broccoli to the pan along with the butter beans
  • Stir to combine then saute for a further 5 minutes
  • Add the vegetable stock and the pasta. Stir to combine then simmer on a medium heat until the pasta is soft
  • Finely chop the cavelo nero. Add the cavelo nero to the soup then stir to combine
  • Once the cavelo nero has wilted, season to taste then serve
  • Top with green pesto for a final flourish

This recipe serves 4.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s