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two white bowls filled with minestrone soup made with leeks, asparagus, and kohlrabi. Topped with grilled whole grain bread and parmesan cheese.

Spring Vegetable Minestrone with Kohlrabi

A delicious seasonal rendition of the Italian classic, this spring vegetable minestrone features leeks, asparagus, and kohlrabi. Vegetarian and gluten-free.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Servings: 6

Ingredients

  • 2 tablespoons extra virgin olive oil
  • ½ yellow onion, chopped (about ¾ cup)
  • 1 cup leek, halved and sliced (about 1 medium leek)
  • 3 cloves garlic, minced (about 1 ½ teaspoons)
  • ½ cup dry white wine
  • 1 ½ cups carrot, chopped (about 2 large)
  • 1 14 oz. can diced San Marzano tomatoes, undrained
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • ⅛ teaspoon red pepper flakes (or to taste)
  • 6 cups vegetable broth
  • ½ teaspoon kosher salt
  • 3 dried bay leaves
  • 1 2 inch piece of parmesan cheese rind (optional)
  • 1 can cannellini beans, drained and rinsed
  • 6 thin stalks of asparagus, cut into 2-inch pieces
  • 1 ½ cups peeled and chopped kohlrabi
  • 2 big handfuls of chopped kohlrabi greens or baby spinach
  • 1 cup mini penne or other small pasta
  • Shredded parmesan and black pepper for garnish

Instructions

  • Set a soup pot over medium heat and swirl in the extra virgin olive oil. Add the chopped onion and leek and saute 5-6 minutes until translucent.
  • Once the onions are translucent, add in the garlic and cook 1-2 minutes until fragrant.
  • Add the white wine and let it cook off for 2 minutes, stirring, until it’s reduced by half.
  • Add the chopped carrots, tomatoes, thyme, oregano, red pepper flakes, broth, salt, bay leaves, and parmesan rind. Bring to a simmer and allow to cook for 10 minutes. Taste and adjust the seasoning.
  • Add in the cannellini beans, the chopped kohlrabi, and the kohlrabi greens, and simmer until the kohlrabi is almost tender, about 8 minutes.
  • Add in the pasta and asparagus, and cook 1 minute less than the directions on the box say.
  • Remove the bay leaves and the parmesan rind, if you can find it (they sometimes disintegrate). Taste one more time for seasoning and adjust if necessary.
  • Spoon into bowls and top with shredded parmesan cheese and black pepper to taste. Serve with plenty of toasty whole grain bread to soak up all the goodness!

Notes

  • Choose kohlrabi that are bright green with no cracking, and feel heavy for their weight. Their leaves, if they have them, should be dark green.
  • If your kohlrabi greens are wilted, cut them off and place the cut ends in an inch or two of water, they should perk up in 10-20 minutes. 
  • If you can't find kohlrabi, substitute peeled and chopped broccoli stem, or new potatoes. 
  • If your kohlrabi comes without greens or you prefer not to use them, you can substitute baby spinach leaves. Add them just after you take the soup off the heat and stir them in to wilt.
  • To make this soup vegan, add ½ teaspoon Trader Joe's Mushroom & Co. Umami Seasoning Blend when you add the other herbs.

Nutrition

Serving: 1.5cups | Calories: 485kcal | Carbohydrates: 79.7g | Protein: 16.8g | Fat: 10.3g | Saturated Fat: 3.2g | Cholesterol: 3mg | Sodium: 1067mg | Potassium: 1064mg | Fiber: 9.4g | Sugar: 10.8g | Calcium: 128mg | Iron: 5mg
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