Vegan Minestrone Soup Recipe
Vegan Minestrone Soup Recipe
This veggie-packed vegan minestrone soup offers a great way to eat an abundance of superfoods in one hearty and wholesome meal.
Servings
Prep time
Cook time
Recipe
Ingredients
- 1 onion, finely diced
- 1 clove garlic, minced
- 1 carrot, diced
- 1 celery stick, diced
- 6 ripe tomatoes, cut into quarters & puréed in a blender
- 8 cups vegetable stock
- 420g tin cannellini beans, drained & rinsed
- 420g tin brown lentils, drained & rinsed
- 1 cup wholemeal penne pasta
- 1 cup cabbage, shredded
- ½ bunch kale, stems & leaves very finely shredded
- ½ cup frozen green peas
- ½ bunch fresh flat-leaf parsley, finely chopped
- 4 slices wholemeal (GF, if required) or sourdough bread, to serve
Method
- Heat a pan over a high heat. Dry sauté (no oil) the onion, garlic, carrot and celery until translucent.
- Add the blended tomatoes, stock, cannellini beans, lentils, pasta and cabbage. Cover and bring to a boil, then reduce the heat and simmer until the pasta is cooked.
- Add the peas, kale and parsley, cook for a min.
- Serve in bowls with a slice of wholemeal or sourdough.
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