Minestrone soup can easily be veganized. It’s hearty, wholesome, and can feed a crowd on a budget.

Italian Minestrone [Vegan]

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Cooking Time

40

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Ingredients

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 4 carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 2 courgettes (zucchini), diced
  • 2 medium potatoes, diced
  • 1 big handful kale
  • 1 can either broad (fava) beans, cannellini beans, or white kidney beans
  • 1 cup frozen peas
  • 1 tablespoon dried oregano
  • 1 can chopped tinned tomatoes
  • 2 cups water
  • 1 vegetable stock cube
  • salt and pepper to taste
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Preparation

  1. In a large pot, heat the olive oil and add the onion, carrots and celery. Cook for 5 minutes and add the oregano.
  2. Add the garlic and cook until fragrant.
  3. Add the courgette, potatoes, kale, beans, and peas.
  4. Add the can of tomatoes with all their juice.
  5. Add the water and bring to the boil.
  6. Add the vegetable stock cube and turn the mixture down to a simmer.
  7. Simmer for 40 minutes.
  8. Add salt and pepper to taste.
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