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Easy Vegan Minestrone Soup - packed with veg, pasta and beans it is perfect comfort food, warm and filling
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Easy Vegan Minestrone Soup

An easy vegan minestrone soup packed with veg, pasta and beans.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Author Chris Mosler @thinlyspread

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