Vegan Minestrone Soup Recipe
Vegan minestrone soup is a delicious and comforting way to enjoy a healthy, hearty meal. Combining fresh ingredients, pulses, pasta, and vegetable stock, is somehow magical. Enjoy our lovely vegan version of this classic recipe.
Servings: 4
Calories: 263kcal
Ingredients
- 1 onion
- 2 carrots
- 2 celery stalks
- 2-3 garlic cloves
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1 teaspoon dried thyme
- ½ teaspoon turmeric
- ½ teaspoon cinnamon
- ½ teaspoon black pepper
- 1 tablespoon tomato pure
- 14 oz canned chopped tomatoes finely chopped
- 2 liters vegetable stock
- ½ cup red lentils
- 1 cup pasta
- 1 cup butter beans
- ½ cup spinach
- salt to taste
Instructions
- Finely chop the carrot, celery, and onion, and crush the fresh garlic.
- Heat some olive oil in a large pot and sautée the chopped veggies and garlic for a few minutes, or until the onion starts to soften.
- Add the spice and herbs mix, the tomato paste, and chopped tomatoes. Stir for a couple of minutes, to combine all the flavors.
- Add the vegetable stock and red lentils, and bring to a simmer.
- When the red lentils start to soften, add the pasta and butter beans. Bring to a gentle simmer.
- When the pasta is almost cooked (make sure you cook it al dente), add the fresh spinach.
- Once the spinach leaves have wilted, you can serve the minestrone.
Notes
- Add some vegan parmesan cheese on top, and squeeze some fresh lemon.
- Serve with crusty bread.
- To add some spice, add chilli flakes or a drizzle of chili oil before serving.
Nutrition
Calories: 263kcal | Carbohydrates: 53g | Protein: 14g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Sodium: 2169mg | Potassium: 932mg | Fiber: 13g | Sugar: 11g | Vitamin A: 7501IU | Vitamin C: 19mg | Calcium: 104mg | Iron: 6mg