Minestrone Soup
Ingredients:
- 1 can (400 g) cannellini or kidney beans, drained and rinsed
- 1 can (400 g) diced tomatoes
- 392 g (2 medium) zucchini
- 122 g (2 medium) carrots
- 80 g (2) celery stalks
- 160 g (1 large) onion
- 9 g (3) garlic cloves
- 100 g (3.5 oz) small pasta
- 1.5 l (6 cups) vegetable broth
- 32 g (2 tbsp) tomato paste
- 30 ml (2 tbsp) olive oil
- 1 g (1 tsp) dried oregano
- 0.7 g (1 tsp) dried basil
- ½ tsp chili flakes
- Salt and pepper to taste
- 100 g (3.5 oz) fresh spinach or kale
- Vegan parmesan or nutritional yeast, to serve
- Good olive oil, to drizzle
Equipments:
Features:
Meal Prep Friendly
Soy-Free
Refined Sugar-Free
Nut-Free
Leftover Friendly
Nutrition:
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Cook the tomato paste for a minute or two in the vegetables before adding the tomatoes — this darkens and caramelizes the paste, removing the raw tinny flavor it has straight from the can.
Instructions:
- Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 5–6 minutes until soft. Add garlic and cook for 1 minute until fragrant.
- Add tomato paste and tomatoes: Add the tomato paste and stir into the vegetables. Cook for 1–2 minutes until it darkens slightly. Add the diced tomatoes with their juices and stir to combine.
- Add broth and vegetables: Pour in the vegetable broth. Add the zucchini, oregano, basil, chili flakes, salt, and pepper. Bring to a boil, then reduce to a simmer for 10 minutes.
- Add beans and pasta: Add the drained beans and dry pasta. Simmer for 10–12 minutes until the pasta is just cooked and the soup has thickened. Stir frequently as the pasta can stick to the bottom.
- Add greens and finish: Stir in the spinach or kale and cook for 1–2 minutes until wilted. Taste and adjust seasoning. The soup should be thick, rich, and hearty.
- Serve: Ladle into bowls. Finish with a drizzle of olive oil, a sprinkle of vegan parmesan or nutritional yeast, and extra chili flakes if desired. Serve with crusty bread.
Notes: Cook the pasta directly in the soup for maximum flavour absorption, but be aware it will continue to soak up liquid as it sits. If making ahead, cook the pasta separately and stir it in just before serving to prevent it turning mushy.
Storage: Keeps in the fridge for up to 5 days and freezes well for up to 3 months (without pasta). The soup thickens significantly overnight — thin with broth when reheating.
Variations: Stir a spoonful of vegan pesto into each bowl at the end for a deeply fragrant finish. For a Tuscan style, add a parmesan rind (vegan) and a handful of cavolo nero. For gluten-free, use GF pasta or replace with cooked rice or farro.
A few ingredients do most of the work in this recipe. The zucchini adds moisture and a mild vegetal note. The carrots adds natural sweetness and color. The celery stalks adds a savory, aromatic crunch to the base. The onion adds sweetness and depth as it cooks down.
Minestrone Soup
Ingredients:
- 1 can (400 g) cannellini or kidney beans, drained and rinsed
- 1 can (400 g) diced tomatoes
- 392 g (2 medium) zucchini
- 122 g (2 medium) carrots
- 80 g (2) celery stalks
- 160 g (1 large) onion
- 9 g (3) garlic cloves
- 100 g (3.5 oz) small pasta
- 1.5 l (6 cups) vegetable broth
- 32 g (2 tbsp) tomato paste
- 30 ml (2 tbsp) olive oil
- 1 g (1 tsp) dried oregano
- 0.7 g (1 tsp) dried basil
- ½ tsp chili flakes
- Salt and pepper to taste
- 100 g (3.5 oz) fresh spinach or kale
- Vegan parmesan or nutritional yeast, to serve
- Good olive oil, to drizzle
Equipments:
Features:
Why These Ingredients:
A few ingredients do most of the work in this recipe. The zucchini adds moisture and a mild vegetal note. The carrots adds natural sweetness and color. The celery stalks adds a savory, aromatic crunch to the base. The onion adds sweetness and depth as it cooks down.
Prep:
Cook the tomato paste for a minute or two in the vegetables before adding the tomatoes — this darkens and caramelizes the paste, removing the raw tinny flavor it has straight from the can.
Instructions:
- Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 5–6 minutes until soft. Add garlic and cook for 1 minute until fragrant.
- Add tomato paste and tomatoes: Add the tomato paste and stir into the vegetables. Cook for 1–2 minutes until it darkens slightly. Add the diced tomatoes with their juices and stir to combine.
- Add broth and vegetables: Pour in the vegetable broth. Add the zucchini, oregano, basil, chili flakes, salt, and pepper. Bring to a boil, then reduce to a simmer for 10 minutes.
- Add beans and pasta: Add the drained beans and dry pasta. Simmer for 10–12 minutes until the pasta is just cooked and the soup has thickened. Stir frequently as the pasta can stick to the bottom.
- Add greens and finish: Stir in the spinach or kale and cook for 1–2 minutes until wilted. Taste and adjust seasoning. The soup should be thick, rich, and hearty.
- Serve: Ladle into bowls. Finish with a drizzle of olive oil, a sprinkle of vegan parmesan or nutritional yeast, and extra chili flakes if desired. Serve with crusty bread.
