VEGAN MINESTRONE SOUP

RECIPES/DINNER/SOUP

Vegan and gluten-free minestrone soup ⁣inspired by Jamie Oliver and the freezing cold weather we had today - this was such a delicious, quick and hearty meal. ⁣

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MAKES: PREP TIME COOK TIME:

3-4 servings 15 minutes 20 minutes

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FOR THE SOUP:

1 large red onion, diced⁣

1 large carrot chopped ⁣

2 celery sticks sliced ⁣

1 tsp of vegan veg stock powder

1 tin of diced tomatoes ⁣

2 handfuls of kale chopped ⁣

1 tin of red kidney beans (not drained) ⁣

1 tin of cannelloni beans (not drained) ⁣

1-2 cups of chickpea pasta

Chopped parsley to serve ⁣

olive oil, salt and pepper ⁣

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MAKE THE SOUP:

1. In a pot over medium heat add the olive oil and then the onion, carrot and celery, cook down for 5 minutes. ⁣

2. Add the veg stock powder. ⁣

3. Pour in the tined tomatoes and then fill up the tin with some more water and add that too. ⁣

4. Add the chopped kale and both tins of beans. ⁣

5. Add the pasta, bring to a boil and cook for a further 10-15 minutes until the pasta is cooked. ⁣

6. Turn off the heat, transfer to a bowl and garnish with some fresh parsley.

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