Vegan Minestrone Soup

RECIPE BY:  La Petite Casserole

The comforting warmth of a bowl of minestrone on a cold day can’t be beat. With hearty vegetables, lentils, white beans, and our delicious GoGo Quinoa Anelli, you will want this everytime the temperature drops! 

Serves 4


  • 1 leek, finely chopped
  • 2-3 carrots, peeled and cut into small pieces
  • 2 stalks of celery cut into small pieces
  • 3 tbsp. olive oil + a drizzle to serve
  • 1 large potato, peeled and cut into small pieces
  • 4-5 leaves (or more) of  Swiss chard, chopped
  • 1 1/2 cup kale, finely chopped (ideally Tuscan black kale, but any kale will work)
  • 2 zucchini, cut into small pieces
  • 1 bell pepper (optional)
  • 1-2 tomatoes, diced
  • ½ cup of lentils  (optional)
  • 1 full tbsp of tomato paste
  • GoGo Quinoa Andean pink salt, to taste
  • 1 1 / 2-2 cups white beans, cooked
  • 2 cups of GoGo Quinoa anelli pasta


  1. In a pot, sauté the leek with carrots, celery and olive oil for 2 minutes;
  2. Add the other vegetables (except beans) and then water until it is more or less at the level of the vegetables;
  3. Add in tomato paste and cook for about 40 minutes over medium-low heat, stirring occasionally;
  4. In the meantime, reduce half of the beans in cream using a blender;
  5. Add the creamed beans and the rest of the whole beans to the soup and cook for another 10 minutes or until the vegetables are tender;
  6. Turn off the heat, and let stand for 10 minutes.
  7. Serve the minestrone soup with a drizzle of olive oil.