Vegan Minestrone

Name: Vegan Minestrone
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Vegan
Ingredients: 400g cannellini beans, cooked; 200g small pasta; 2 carrots, diced; 2 stalks celery, diced; 1 zucchini, diced; 1 large onion, diced; 3 cloves garlic, minced; 400g crushed tomatoes; 200g savoy cabbage, shredded; 1L vegetable stock; 1 tsp dried oregano; 3 tbsp olive oil; nutritional yeast and fresh basil to serve

A hearty Italian vegetable and bean soup with pasta — thick, satisfying and full of goodness. Adding the pasta only in the final stretch of cooking is what keeps it properly al dente, rather than turning mushy from sitting in the simmering soup too long.

Total time

50 min

Prep

15 min

Cook

35 min

Difficulty

easy

Cuisine

Vegan

vegetarianvegan

Ingredients

400gcannellini beans, cooked

200gsmall pasta

2carrots, diced

2 stalkscelery, diced

1zucchini, diced

1large onion, diced

3 clovesgarlic, minced

400gcrushed tomatoes

200gsavoy cabbage, shredded

1Lvegetable stock

1 tspdried oregano

3 tbspolive oil

nutritional yeast and fresh basilto serve

Instructions

Fry onion, carrot and celery in oil 10 minutes until soft.

Add garlic and oregano, cook 2 minutes.

Add tomatoes and stock, bring to boil.

Add beans and zucchini, simmer 15 minutes.

Add cabbage and pasta, cook until pasta is tender.

Season generously.

Scatter with fresh basil and nutritional yeast.

Serve with crusty bread.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

297

Protein

13.1g

Fat

11.5g

Carbs

39.2g

Fiber

10g

Sodium

1001mg

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★★★★★

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