One Pot Vegan Green Minestrone

RECIPE BY: The Olive & Mango

Minestrone is a classic Italian thick vegetable, bean and pasta soup that is hearty and wonderful on a cooler day. If you are looking for a way to switch up your minestrone, this is it. Not only is it healthy and full of veggies and greens, but simple to make, super flavourful and filling.

For 4 to 6 portions


Prep Time: 20 mins
Cook Time: 35 mins

  • 2 tablespoons olive oil
  • 2 bay leaves
  • 1 tsp of Italian seasoning
  • 1 leek, sliced and chopped (white parts only)
  • 1 small onion peeled and chopped
  • 2 carrots peeled and sliced
  • 3 garlic cloves, minced
  • 3 celery stalks chopped
  • ¼ cup of white wine (optional)
  • 1 small zucchini, diced or spiralized
  • 1 small potato, peeled and diced
  • ¼ cup fresh or frozen peas
  • 10 green beans, ends trimmed and sliced
  • 1 green or slightly unripe tomato, diced
  • 425 ml can cannellini beans (white beans), rinsed and drained
  • 8 cups vegetable stock
  • ½ – 1 cup GoGo Quinoa Lentil & Quinoa Rotini
  • ¼ teaspoon ground turmeric
  • ¼ cup fresh parsley, chopped
  • ¼ cup fresh basil, chopped
  • 1 cup of greens either Swiss chard, Tuscan Kale or spinach, stems removed and chopped
  • Salt and pepper to taste
  • Serve with pesto and chopped or sliced parsley and or basil (simple pesto recipe below)

Homemade Pesto


  • One bunch of kale/basil/spinach
  • ¼ cup almonds/pine nuts
  • ¼ cup olive oil
  • 4 garlic cloves
  • salt / pepper


  1. Cook the quinoa following instructions on the package.
  2. Mix chia seeds and water in a small bowl, set aside for 20 minutes.
  3. Sauté diced red shallots in a frying pan over medium heat with your choice of oil until softened and lightly brown, set aside to cool.
  4. Fill a medium saucepan with water, bring to a boil over high heat.
  5. Cut broccoli in half or quarters and immerse in boiling water for 1 minute, remove using tongs, then rinse in cold water to stop the cooking process, set aside to drip dry, repeat with all the broccoli.
  6. Cut off the broccoli stems and place in a food processor, pulse a few times to get a grainy texture (do not over process), place in a large bowl.
  7. Repeat with broccoli florets, add to the large bowl.
  8. Place fresh parsley and fresh cilantro in a food processor, blend until stems are fully broken down, add to the large bowl.
  9. Add panko crumbs, grated Parmesan and sautéed red shallots to the large bowl.
  10. Season with salt and pepper to taste.
  11. Add in chia eggs and mix gently. Set aside for 15 minutes.
  12. Preheat oven to 400 F.
  13. Line a baking sheet with parchment paper. Brush the sheet with olive oil.
  14. Take 2 tbsp of the mixture using a spoon, place in your hand and curl your fingers around the mixture, compressing into a cylindrical shape. Move the mixture around and keep squeezing until you have a bite that won’t fall apart. Place on baking sheet. Repeat the process until no mixture is left.
  15. Bake for 15 minutes, take out of the oven, gently brush with olive oil and flip bites over. Bake for another 10 minutes until lightly golden brown.
  16. Serve with marinara sauce, ketchup, or any other dipping sauce you love.

Homemade Pesto

  1. Blend all ingredients together in a food processor or high-speed blender until a smooth, green paste forms.
  2. Season with salt and pepper and thin out to your preferred consistency with a little more olive oil.