The next recipe on my list is a super easy soup, an Italian classic called Minestrone. It does not have a specific recipe and you can cook many versions of it. Some of them are vegetarian, some contain meat or are based on a chicken stock. But the base is vegetables. You can use every kind of vegetable you have in season, all the beans (but I still recommend the red ones for the color) and you can thicken the soup with rice or pasta. It’s all up to you πŸ™‚

Today I will give you my favorite recipe of Minestrone which always turned out delicious. The whole cooking process takes around 1h 20min and it serves 8 portions. The best part is that this version is a VeGaN one and its still tastes like the original one. So enjoy and have fun cooking πŸ™‚

The perfect Minestrone Italian recipe (VeGaN)

The perfect Minestrone (VeGaN)

The perfect Minestrone Italian recipe (VeGaN)
The perfect Minestrone Italian recipe (VeGaN)
The perfect Minestrone recipe
Pin
Print

The perfect Minestrone recipe

Recipe by tasteisyoursCourse: Lunches, Recipe book, VeGaN mealsCuisine: ItalianDifficulty: Easy
Servings

8

servings
Prep time

30

minutes
Cooking time

50

minutes

The best vegan recipe.

Ingredients

  • 1 clove of garlic

  • 1 red onion

  • 2 carrots

  • 2 sticks of celery

  • 1 small leek

  • One large potato

  • 1 x 400 g of red canned beans

  • olive oil

  • Β½ teaspoon dried oregano

  • 1 bay leaf

  • 2 x 400 g cans of chopped tomatoes

  • 1 L vegetable stock

  • 1 large Chinese cabbage

  • 100 g wholewheat pasta

  • Couple of fresh basil leaf for garnishing

  • *Optional: Vegan Parmesan cheese

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.Β 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 πŸ™‚