Saturday, May 16, 2020

Minestrone from Campania #SoupSaturdaySwappers

This delicious, fresh, vegetable soup has it's roots in Campania, Italy.  Unlike other Minestrone Soup this version does not contain tomatoes.


We are welcoming Spring with Fresh Vegetable Soups over at Soup Saturday Swappers.......
My friend Colleen of Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice is hosting this month and requested that we join her in creating a soup using fresh vegetables. No frozen or canned vegetables allowed.

This is what we are serving up........
The Farmers markets are just starting to open up so I was looking for a soup that contained root vegetables that are available fresh all year long.  I have shared other minestrone recipes with you , like this Lightened Up version, this version with Pesto, and this Spring Minestrone with Chicken Meatballs.

The first two versions contains tomatoes and it is nowhere near tomato season here in Michigan and canned were not allowed.  The final version contains fresh spring vegetables that weren't readily available yet either so I went in search of a version I could share with you for this event.


This version from Campania uses carrots, celery, potatoes. leeks and cabbage.  It also called for green beans and peas but I only had frozen so I omitted them.  Made with Vegetable Broth this is a delicious vegan friendly soup that is hearty enough to be a meal.

Minestrone pin

Soup Saturday Swappers get together on the 3rd Saturday of each month and make a soup or stew based on a theme by one of our members.  If you are a blogger and would like to join in the fun please leave a comment below and I will be happy to invite you to our group.

#vegetables, #Vegetarian, #vegan, #soup
Yield: 4 servings

Minestrone from Campania

Minestrone from Campania

This delicious, fresh, vegetable soup has it's roots in Campania, Italy. Unlike other Minestrone Soup this version does not contain tomatoes.
Prep time: 15 MCook time: 30 MTotal time: 45 M


  • 1 t. olive oil
  • 4 c. vegetable broth
  • 1 c. water
  • 1/2 small head cabbage, cored and sliced
  • 2 carrots, scraped and sliced
  • 2 stalks celery, sliced
  • 1 lg. russet potato, peeled and diced
  • 1 leek, white and light green parts, cut in half, well rinsed and sliced
  • 1/2 c. small pasta
  • 3-4 basil leaves, chopped
  • salt and pepper, to taste
  • Parmesan cheese for topping, if desired


  1. Heat the olive oil in a large soup pot over med high heat.  Add the leeks, cabbage, carrots, celery and potatoes. Season with salt and pepper.  Cook and stir until leek is fragrant.
  2. Add the broth, bring to a boil and cook until vegetables are crisp tender.  Add the water and the pasta and cook until the pasta is al dente and the vegetables are tender.  Stir in the basil, season with additional salt and pepper if needed and serve.  
  3. You may pass parmesan cheese for those not following a vegan diet.
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Created using The Recipes Generator


  1. This looks SO filling and delicious. I can't wait to try your version.

    1. I hope you enjoy it Cam. You can use celery root if you have it, I didn't this time and the celery worked out fine. Also green beans and/or peas are a great addition too.

  2. This looks so chock full of tasty fresh ingredients - what a perfect meal!

  3. Look at you following the theme to a "T." I love the freshness of this soup!

  4. I love hearty soups, esp anything with cabbage. This looks so delectable.

  5. I love that you used what you could find! I'm excited for our farmer's markets to finally open up as well. We have at least two more weeks...and even then...who knows?!?!?! It's all different this year!

    1. Yes, and we don't really start getting too much until mid summer.

  6. This soup looks so light, filling and delicious Wendy!


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