The perfect Minestrone recipe (VeGaN)

Directions

• Peel and finely chop the garlic and onion. Trim and roughly chop the carrots, celery, and then add the vegetables to a large bowl.
• Cut the ends off the leek, quarter it lengthways, wash it under running water, then cut into 1cm slices. Add to the bowl.
• Scrub and dice the potato. Drain the red beans, then set aside.
• Heat 2 tablespoons of oil in a large saucepan over a medium heat. Add the garlic, onion, carrots, celery, leek, oregano and bay and cook slowly for about 15 minutes, or until the vegetables have softened, stirring occasionally.
• Add the potato, red beans, and chopped tomatoes, then pour in the vegetable stock. Stir well.
• Cover with a lid and bring everything slowly to the boil, then simmer for about 30 minutes, or until the potato is cooked through.
• Wash the Chinese cabbage under running water and remove the hard stalks. Chop the leaves roughly and place into a bowl.
• Pack or wrap the pasta in a clean tea towel. Using a rolling pin or your hand, bash it against a hard surface. The pasta should be broken into smaller pieces. Thanks to this the soup will get the extra thickness.
• Add the greens and pasta to the pot, and cook for a further 10 minutes, or until the pasta is al dente.
• Add a splash more stock or water to loosen, if needed.
• Pick over the basil leaves and stir through. Season to taste with sea salt and black pepper, then serve with grated VeGaN Parmesan (if using) and a slice of wholewheat bread or a baguette, if you like. Enjoy 🙂