Vegan Minestrone Soup

Name: Vegan Minestrone Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 tbsp olive oil; 1 onions (diced); 2 cloves garlic; 1 can(s) diced tomatoes (~400g); 1 large carrot (diced); 1.5 l veggie bouillon (or cubes); 1 small can(s) tomato paste (~68g); 1 bay leaf; 100 g macaroni (whole wheat); 150 g kale (finely chopped); 1 can(s) white beans (~400g, drained); 2 tbsp fresh herbs (I.E: rosemary, oregano, etc. finely chopped); 50 g black olives (~10 pieces, chopped); salt and pepper (to taste)

Minestrone is a classic Italian soup that’s usually jam-packed with all kinds of delicious and nutritious ingredients. In fact, the traditional dish itself has many variations since it used to serve as a way to use up leftover vegetables from previous days so feel free to use whatever vegetables you personally like. Be careful that the macaroni doesn’t contain eggs; check the ingredients list!

When winter is just around the corner and it gets cold outside, it is a perfect time to make a delicious winter meal like this minestrone soup. Minestrone is an Italian vegetable soup that is full of ingredients. This variant is packed with all kinds of vegetables which makes it super healthy and very tasty.

A full meal soup

This minestrone soup is really a full meal. It serves as a perfect dinner on a cold evening. This soup contains macaroni and beans, therefore making it quite filling and a nice way to warm up on top of it! We recommend using a lot of fresh herbs to really bring out that delicious Italian taste.

There are quite a few ingredients in this recipe that you may already have in your kitchen cupboard. They are not expensive ingredients and you can simply find them at your local supermarket. Immediately make a large pan so that you can make multiple meals worth of food! You can, of course, vary the vegetables that you use in the minestrone soup. Choose your favourite vegetables!

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes

Ingredients

Servings: 5

2 tbsp

olive oil
1

onions diced
2 cloves

garlic
1 can(s)

diced tomatoes ~400g
1

large carrot diced
1.5 l

veggie bouillon or cubes
1 small can(s)

tomato paste ~68g
1

bay leaf
100 g

macaroni whole wheat
150 g

kale finely chopped
1 can(s)

white beans ~400g, drained
2 tbsp

fresh herbs I.E: rosemary, oregano, etc. finely chopped
50 g

black olives ~10 pieces, chopped
salt and pepper to taste

Instructions

Heat the olive oil in a soup pan and fry the onions on low heat for 10 minutes. Squeeze the garlic over it in the last minute. Add the tomato cubes and simmer for 5 minutes. Then add the carrots, broth, tomato puree and bay leaf and cook for 10 minutes or until the carrot is soft
Add the macaroni and kale. Stir regularly to prevent the macaroni from sticking to the bottom of the pan. Let the soup cook for about 8 minutes, until the pasta is soft (or al dente if you prefer). Add the white beans, fresh herbs and olives during the last minute. Add salt and pepper to taste
Done! Remember to remove the bay leaf before serving