Vegetable minestrone soup
This recipe for vegetable minestrone soup is delicious and is packed full of veggies. It's really versatile and is suitable for vegans and vegetarians.
Ingredients
- 1 tablespoon olive oil
- 1 onion chopped
- 2 stalks celery chopped
- 2-3 medium carrots diced
- 2 cloves garlic chopped
- 1 courgette (zucchini) diced
- 2 red peppers (capsicum) diced
- large handful green beans sliced
- 1 teaspoon dried oregano
- 400 g tin of chopped tomatoes
- 240 g tinned cannellini beans (one standard tin) drained and rinsed
- 1.5 litres vegetable stock
- 150 g small dried pasta shapes
- 100 g frozen peas
- salt and pepper to taste
To serve
- handful of chopped parsley
- vegan Parmesan cheese alternative optional
- bread or croutons optional
Instructions
- Heat the olive oil over a medium heat in a large saucepan. Add the chopped onion, celery and carrots, cover the pan with a lid and sweat for 10 minutes until softening.
- Add the garlic, stir and cook for a few minutes, then add the chopped courgettes, peppers and green beans. Add a teaspoon of dried oregano and stir well. Cook for five minutes.
- Pour in the tinned tomatoes, beans and 1 litre of the vegetable stock. Bring to the boil, then cover and simmer for 30 minutes until the vegetables are tender. Stir occasionally, adding more stock if needed.
- Add the pasta shapes and frozen peas and cook for 10 minutes, or until the pasta is done. Season with salt and pepper to taste.
- Stir in the chopped parsley and serve with grated vegan parmesan alternative and croutons or bread if desired.
Notes
Nutritional information is approximate and is intended as a guide.
Nutrition
Calories: 205kcalCarbohydrates: 38gProtein: 8gFat: 3gSaturated Fat: 1gSodium: 215mgPotassium: 525mgFiber: 7gSugar: 8gVitamin A: 4976IUVitamin C: 73mgCalcium: 86mgIron: 3mg
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