Packed with vegetables, pasta and beans this is a satisfying, filling, warming and nutritious bowl of loveliness. It serves four generously, you can halve the quantities easily but it freezes fantastically. Make a big batch, pop some in the freezer and, on an evening when you don’t feel like cooking, it will be ready for you when you need it!
I’m making videos of some of these simple vegetarian recipes to make them even easier to follow. I think it’s far better to have someone show you how to do something rather than just tell you, and any tricky bits in a recipe are much clearer! Here’s my latest video showing you how to make this Vegan Minestrone Soup and you’ll see that the long list of ingredients is actually easy peasy to put together!
You see? Easy! Here’s the written recipe for Easy Vegan Minestrone Soup which you can print out if you like or why not start a Pinterest board to save all the recipes you fancy making and pin this one to it?
Easy Vegan Minestrone Soup
- 2 tbsp olive oil
- 1 onion peeled and chopped
- 2 cloves of garlic peeled and chopped
- 300 g potatoes peeled and chopped
- 100 g carrots scrubbed and chopped
- 750 ml vegetable stock
- 1 can chopped tomatoes
- 100 g cabbage tough core removed and discarded, leaves chopped
- 100 g macaroni or small pasta shapes
- 1 can cannellini beans drained and rinsed
- 100 g frozen peas
- Black pepper and salt to taste
- 4 tsps vegan pesto
- grated vegan cheese optional
- Bread rolls
- Heat the olive oil in a large saucepan
- Gently fry the chopped onion until soft and beginning to brown
- Add the chopped potatoes, carrots and garlic and cook gently for one minute, stirring
- Add the stock and tomatoes, bring to the boil
- Cover, reduce the heat and simmer for 10 minutes
- Add the chopped cabbage, pasta, beans and peas, cover and cook for a further 10 minutes
- Add a little extra water if it is too thick
- Add salt and pepper to taste
- Spoon into individual bowls and top with a dollop of pesto
- Sprinkle with vegan cheese if liked
- Serve with warmed bread rolls
You can ring the changes and adapt this vegan minestrone soup to suit your fridge and cupboard contents or the season.
- You can swap the cannellini beans for haricot beans or butter beans or even a can of baked beans!
- If you need cheering up you could use small novelty pasta shapes – perhaps dinosaurs or teddy bears – just make sure they cook in 5-10 minutes if they are dried or bung them in for the last two minutes of cooking if they are in a tin!
- You can swap frozen peas for fresh in season or use chopped french beans instead.
- I’ve used a savoy cabbage here but any green cabbage will do and kale makes a nice change.
If anything in the recipe confuses you leave a comment or find me on social media!
This week’s terms and questions are:
What Does ‘tbsp’ Mean?
‘tbsp’ means tablespoon so, if a recipe requires 2tbsp you know it means 2 tablespoonfuls of that ingredient. It is worth investing in a cheap set of spoon and cup measures.
What is ‘Vegetable Stock’?
Vegetable stock is the savoury liquid made when you boil vegetables in water then strain them and use the liquid in cooking. You can make your own but it is much simple to buy vegetable stock cubes, powder or liquid and add water to it according to the packaging instructions.
What is Vegan Pesto?
Most pestos have cheese in them and it is rarely suitable for vegetarians or vegans so do check the label. Sacla make a vegan/vegetarian pesto which is widely available in supermarkets.
Easy Vegan Minestrone Soup – Pin For Later!
I do hope you’ll come back next week for the next recipe in this series– watch out every Wednesday for the latest super easy vegetarian or vegan recipe. Sign up to receive email updates straight into your inbox, follow me across social media and on YouTube and if you have a question…just ask!