Get the Recipe: Vegan Minestrone Soup
Serve a bowl of vegan minestrone soup for a cosy, hearty dinner that's packed full of vegetables and flavour. Ready in 45 minutes, using just simple ingredients, and delicious served with a side of crusty bread!
Ingredients
- 2 cloves garlic, minced
- 1 large onion, sliced
- 1 cup cherry tomatoes, halved
- 2 cups zucchini, chopped
- 1 medium red bell pepper, chopped
- 1 large carrot, peeled and sliced
- 1 cup celery, chopped
- 1/2 cup green beans, chopped
- 1 can can tomatoes, (14 oz can)
- 1 cup plant based milk
- 2 tbsp nutritional yeast
- 1 tsp cumin
- 1 tbsp dried thyme
- 4 cups water, or veggie broth
- 1 cup gluten-free macaroni
- 1 can butter beans, drained and rinsed (14 oz can)
- 1 tbsp maple syrup
- 2 tbsp tamari
- 2 cups kale, de-stemmed and roughly chopped
- 1/2 tsp salt, or to taste
Equipment
- Large pan
Instructions
- Add the garlic, onion, cherry tomatoes, zucchini, and red bell pepper to a pan and cook for 5-6 minutes, until the vegetables soften. You can use either olive oil for sautéing, or water if you want to keep it oil-free.
- Now add the carrots, celery, green beans and tinned tomatoes. Mix everything together, breaking the tomatoes down using a wooden spoon.
- Add the plant based milk, nutritional yeast, cumin and dried thyme. Bring to a simmer and cook for 3-4 minutes, stirring frequently.
- Pour in the water or veggie broth. Bring to a simmer again, and cook for 20 minutes, stirring occasionally.
- Add the pasta, butter beans, maple syrup and tamari. Simmer for a further 10-12 minutes, or until the pasta is cooked through. Add more water or veggie broth if it starts to dry out.
- At the last minute, stir in kale and season to taste with salt. Serve when the kale wilts.
Video
Calories: 324kcal, Carbohydrates: 62g, Protein: 17g, Fat: 3g, Saturated Fat: 1g, Sodium: 1085mg, Potassium: 1469mg, Fiber: 12g, Sugar: 17g, Vitamin A: 8059IU, Vitamin C: 114mg, Calcium: 259mg, Iron: 7mg