Vegan Spring Vegetable Minestrone  Back to Recipes

Vegan Spring Vegetable Minestrone, Ecco Domani Pinot Grigio and a rainy afternoon to dive into a good book? Yes, please. Serves 8.

  • 2 tablespoons extra-virgin olive oil
  • 1 white onion (medium), diced
  • 1 cup celery, chopped
  • 5 minced cloves garlic
  • 4 cups vegetable stock
  • 4 cups water
  • 1 teaspoon garlic salt
  • 1 teaspoon coriander
  • ¼ teaspoon cayenne
  • 2 cups canned garbanzo beans, drained and rinsed
  • 2 ounces mini shells pasta
  • 2 ounces orzo pasta
  • 1 cup broccoli, finely chopped
  • 1 cup frozen peas
  • ½ cup frozen edamame, without pods
  • 1 cup asparagus, trimmed and cut into 1-inch pieces
  • 1 cup cauliflower, finely chopped
  • 1 cup green onions, chopped
  • ¼ cup fresh tarragon
  • 3 tablespoons lemon juice
  • freshly ground black pepper, to taste



Heat olive oil in large soup pot over medium-high heat. Add onion and celery to pot and stir, cooking for about 6 minutes, until onions are fragrant and translucent. Add minced garlic to pot and cook for 3 minutes, being careful not to burn the garlic.

Add water, garlic salt, black pepper, cayenne, coriander and vegetable stock to the pot. Bring soup to a boil, cover and simmer on medium heat for ten minutes.

Add pastas and garbanzo beans. Boil for 10-12 minutes. Add the vegetables and cover and simmer for 10 more minutes. Stir in green onions and lemon juice. Remove from heat.

Serve in soup bowls with fresh tarragon alongside grilled cheese and Ecco Domani wine.


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