Vegan Minestrone Soup Recipe
Minestrone is a classic Italian soup that offers a great way to eat an abundance of superfoods in one meal. You can use any combination of your favourite vegetables, with pasta or rice as the added starch to make it hearty and wholesome.
Serves: 8
GF, VG
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Vegan Minestrone Soup Recipe
This veggie-packed vegan minestrone soup offers a great way to eat an abundance of superfoods in one hearty and wholesome meal.
Servings
Prep time
Cook time
Recipe
Ingredients
- 1 onion, finely diced
- 1 clove garlic, minced
- 1 carrot, diced
- 1 celery stick, diced
- 6 ripe tomatoes, cut into quarters & puréed in a blender
- 8 cups vegetable stock
- 420g tin cannellini beans, drained & rinsed
- 420g tin brown lentils, drained & rinsed
- 1 cup wholemeal penne pasta
- 1 cup cabbage, shredded
- ½ bunch kale, stems & leaves very finely shredded
- ½ cup frozen green peas
- ½ bunch fresh flat-leaf parsley, finely chopped
- 4 slices wholemeal (GF, if required) or sourdough bread, to serve
Method
- Heat a pan over a high heat. Dry sauté (no oil) the onion, garlic, carrot and celery until translucent.
- Add the blended tomatoes, stock, cannellini beans, lentils, pasta and cabbage. Cover and bring to a boil, then reduce the heat and simmer until the pasta is cooked.
- Add the peas, kale and parsley, cook for a min.
- Serve in bowls with a slice of wholemeal or sourdough.
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