Easy Vegan Minestrone Soup
An easy vegan minestrone soup packed with veg, pasta and beans.
Servings 4
Ingredients
- 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
To Serve
- grated vegan cheese optional
- Bread rolls
Instructions
- 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