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 onion (diced); 2 cloves garlic; 1 can(s) diced tomatoes (~400g); 1 large carrot (diced); 6 cups veggie bouillon (or veggie boullion cubes); 1 small can(s) tomato paste (~2 ounces); 1 bay leaf; 3 ½ oz macaroni (whole wheat); 1 ¾ oz kale (finely chopped); 1 can(s) white beans (~14 oz, drained); 2 tbsp fresh herbs (I.E: rosemary, oregano, etc. finely chopped); 1 ¾ oz 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!

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, 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. The ingredients are inexpensive and you can easily find them at your local supermarket. You can, of course, vary the vegetables that you use in the minestrone soup.

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

Ingredients

Servings: 5

2 tbsp

olive oil
1

onion diced
2 cloves

garlic
1 can(s)

diced tomatoes ~400g
1

large carrot diced
6 cups

veggie bouillon or veggie boullion cubes
1 small can(s)

tomato paste ~2 ounces
1

bay leaf
3 ½ oz

macaroni whole wheat
1 ¾ oz

kale finely chopped
1 can(s)

white beans ~14 oz, drained
2 tbsp

fresh herbs I.E: rosemary, oregano, etc. finely chopped
1 ¾ oz

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 towards the very end. 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 slightly less if you prefer al dente). Add the white beans, fresh herbs and olives toward the end. Add salt and pepper to taste
Done! Remember to remove the bay leaf before serving