Vegan Minestrone Soup
Ingredients
- 2 tbsp olive oil
- 1 yellow or brown onion diced
- 3 cloves garlic minced
- 2 carrots diced
- 3 ribs of celery diced
- 1 tsp dried oregano
- 1 tsp dried thyme (or 1 tbsp of fresh)
- 1/2 tsp dried parsley (or 1 tbsp of fresh)
- 2 handfuls curly kale destemmed and chopped
- 100 g green beans chopped
- 100 g small pasta orecchiette, macaroni, conchigliette, or stelline (use potato or rice for gluten free)
- 2 tins chopped tomatoes
- 1 400g tin cannellini beans
- 2.5 litres vegetable stock
- Salt and pepper to taste
Instructions
- Add the oil to a large pan over a medium heat. Add the onion and garlic and saute for 5 minutes
- Add the carrots and celery and cook for 8-10 minutes until soft and fragrant
- Add the herbs and saute for 1 minute
- Add the tin of tomatoes, cannellini beans, green beans and vegetable stock. Bring to a boil and reduce for 15 minutes, covered
- Add the pasta and cook for a further 10 minutes (uncovered) or until the pasta is tender. Taste and add any seasonings to your preference - I added a little sugar and salt to balance the flavours
- Stir in the kale until it wilts. Serve with parmesan (I use vegan) and a hunk of bread and butter. Will keep in an airtight container in the fridge for upto 4 days. Enjoy!