This delicious veggie-packed version of minestrone soup is just what you need to ward off the inevitable seasonal colds. Its 100% vegan, packed with flavour and a breeze to make.
Minestrone SoupPrint This
- 2 carrots
- 3 celery stalks
- 1 small white onion
- 1 medium sweet potato
- 100g shredded cabbage ( I used cavolo nero but savoy is good too)
- 400g tinned tomatoes
- 235g (drained weight) butter beans
- 150g spaghetti
- 1.5 LTR vegetable stock
- 2 tbsp tomato puree
- 2 tsp garlic puree
- 1 tbsp olive oil
- cracked black pepper
1: Finely dice the carrots, onion and celery and add them to a large pan with 1 tablespoon of olive oil and 2 teaspoons of garlic puree. Next, peel and chop the sweet potato into small even chunks and stir into the pan. Cook over a high heat for around 5 minutes, stirring frequently until the vegetables have softened slightly. It’s ok if it starts to colour a little but don’t let the veggies stick to the pan or brown too much.
2: Add the tomato puree, tinned tomatoes and hot stock and stir thoroughly. Bring to the boil then reduce the heat, cover and simmer for 12 minutes.
3: Break the spaghetti into short lengths and add it plus the drained butter beans to the soup and cook for a further 10 minutes. While you wait, ‘de-stalk’ the cabbage and shred it. Add the cabbage and a good measure of cracked black pepper and cook for around 2-3 minutes.
4: Serve up a generous bowl with a side a seeded bread and enjoy the warm glow of wintery goodness!