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Minestrone
Recipes

Simple vegan minestrone soup

A hearty and filling soup that's full of goodness

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Ingredients

  • 3 tablespoons olive oil
  • 1 cup onion, diced
  • 1 clove garlic finely chopped
  • 1 cup celery, diced
  • 2 cups carrot, diced
  • 3 cups potato, diced
  • 2 cups courgette, diced
  • 2 cups broccoli
  • 2 cups kale, finely chopped
  • 2 tablespoons Mutti Pomodoro Double Concentrated Tomato Paste
  • 1 400g tin chopped tomatoes
  • 1 tin cannellini beans
  • 1/2 pieces packet wholemeal pasta, broken into small pieces
  • A few stalks of dried oregano (no stems)
  • Sea salt flakes, to taste
  • Cracked black pepper, to taste
  • 6-8 cups boiled water

Directions

  1. Gently cook onions and garlic in olive oil until softened.
  2. Add celery, carrots and potato. Cook for a few minutes.
  3. Stir through tomato paste and cook for another few minutes. Add dried oregano, salt and pepper.
  4. Stir in tomatoes and break up with a spoon.
  5. Pour in 6-8 cups of boiling water.
  6. Simmer mixture until potatoes are soft.
  7. Add spaghetti and cook until al dente.
  8. Mix in beans, courgette and broccoli. Add more water if needed to achieve your desired consistency.

Recipe courtesy of Mutti

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