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Minestrone mit Mangold (vegan) | Bake to the roots

Minestrone with Swiss Chard (vegan)

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  • Author: Bake to the roots
  • Prep Time: 00:15
  • Cook Time: 00:30
  • Total Time: 00:45
  • Yield: 6 1x
  • Category: Soup
  • Cuisine: International
  • Diet: Vegan


A simple and easy-to-prepare dish without any dairy or meat: a vegan Minestrone with Swiss Chard, Broccoli, and Chickpeas. Delicious and vegan.



some olive oil for frying
1 medium onion, finely chopped
23 garlic cloves, finely chopped
1 medium carrot, diced
2 celery stalks, sliced
1 tsp. fennel seeds
1 tsp. chilli flakes
1 tsp. Herbes de Provence
salt, pepper
1 tbsp. tomato paste
1 liter (4 cups) veggie stock
2 cans (800g) crushed tomatoes
50g quinoa (mixed)*
1 can (400g) chickpeas, drained and rinsed
1 small broccoli, cut into florets
1 small Swiss chard, stalks diced and leaves coarsely chopped
1/4 tsp. baking powder (optional)


1. Clean and prepare the veggies. Peel and dice the onion and garlic finely. Peel the carrot and cut it into small pieces. Wash and dry the celery stalks and slice finely. Wash and drain the broccoli and cut into small florets. Finally, wash and dry the Swiss chard, and cut the stalks into small pieces, and chop the green leaves coarsely. Set everything aside.

2. Add some olive oil to a large Dutch oven (large saucepan) and heat up. Add the chopped onion, and garlic and sauté over medium-high heat until soft and glossy. Next, add the diced carrot and celery and cook until softened and slightly browned – takes about 5-6 minutes. When everything has a bit of color, add the fennel seeds, chili flakes, Herbes de Provence, and some salt and pepper. Let everything roast briefly to enhance the flavors, then add the tomato paste. Mix everything and let this roast for a minute or two as well. Deglaze with the veggie stock and add the crushed tomatoes. Bring everything to a boil, then reduce the heat a bit and let the soup simmer for about 10 minutes.

3. Add the quinoa and chickpeas to the soup and let cook for another 5 minutes or so. Next, add the broccoli and the diced Swiss char stalks. Let everything cook for 2-3 minutes, then add the chopped leaves of the Swiss Chard and let the soup cook for another 2-3 minutes until the leaves are softer. Season with some additional salt and pepper to your liking and serve.


If the soup is very acidic because of the tomatoes, you can add baking powder to neutralize some acid – great if you tend to have heartburn ;)