Leeky Tuscan minestrone from PlantYou - Scrappy Cooking: 140+ Plant-Based Zero-Waste Recipes That Are Good for You, Your Wallet, and the Planet (page 92) by Carleigh Bodrug

  • dried parsley
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  • raw sunflower seeds
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  • Serves : 6

  • EYB Comments

    Can substitute potato, cauliflower, celery, or bell pepper for zucchini; canned chickpeas or canned navy beans for canned white beans; brown rice small pasta shells for whole wheat small pasta shells; spinach, beet leaves, or chard for kale; and canned full-fat coconut milk for the book's "Sunflower cream sauce," specified in this recipe.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute potato, cauliflower, celery, or bell pepper for zucchini; canned chickpeas or canned navy beans for canned white beans; brown rice small pasta shells for whole wheat small pasta shells; spinach, beet leaves, or chard for kale; and canned full-fat coconut milk for the book's "Sunflower cream sauce," specified in this recipe.

  • NicoleBrown on February 11, 2025

    Picked this one primarily because it used up a lot of odds and ends I had laying around, but it turned out really delicious! Used chickpea pasta to help up the protein content & cooked them off separately so I can freeze the soup if needed (makes a lot). Crispy leek topping was fine, but really didn’t do anything for me. Wouldn’t bother with this step next time.

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