Vegan minestrone soup
- Portion size: Makes 4 portions
- Hands-on time 20 min, simmering time 10-13 min
- Difficulty: easy
This vegan minestrone soup is a recipe of a thousand variations: throw in whatever’s in your veg drawer, plus leftovers such as cooked pasta.
Alternatively, adapt this beautiful vegan spring vegetable soup recipe to suit your taste.
Ingredients
- 1 tbsp olive oil
- 1 onion or leek, finely sliced
- 2 carrots, finely chopped
- 2 celery sticks, finely chopped
- 3 garlic cloves, crushed
- 1 tbsp tomato purée
- 2 woody herb sprigs, leaves stripped – we used thyme and rosemary
- 2 bay leaves
- 400g tin chopped tomatoes
- 1 litre hot vegetable stock
- 100g dried pasta shapes (see Don’t Waste It)
- 100g or so green veg, chopped – we used kale and green beans
- Small handful soft herbs such as fresh parsley and basil, finely chopped
Method
- Heat the oil in a deep saucepan over a medium heat, then fry the onion/leek, carrots and celery for 10 minutes until softened. Add the garlic, tomato purée, woody herbs and bay leaves, then cook for 1 minute more.
- Pour the tomatoes and stock into the pan, add the pasta, then bring to the boil. Reduce the heat to a simmer, season well, then cook for 8-10 minutes until the pasta is nearly cooked. Add the green vegetables to the soup and simmer for 2-3 minutes more until wilted and heated through. Scoop out and discard the bay leaves (see Make Ahead).
- Ladle into warm bowls, then scatter over the chopped fresh herbs to serve.
Nutrition
- 161kcals Calories
- 3.6g (0.5g saturated) Fat
- 4.8g Protein
- 24.7g (10.4g sugars) Carbs
- 5.3g Fibre
- 0.1g Salt
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