Minestrone Soup (Vegan)

There is nothing more welcoming than coming home after a days work to the house smelling of a slow cooked soup or casserole. This recipe is a go to for me on winter days as I can use just about any vegetables I have in the fridge and I generally double the recipe to freeze or give away to friends and family. It is vegan friendly and goes a long way to increase our recommended 5 serves of vegetables a day. The legumes are also an excellent source of both fibre and protein.

Equipment needed: Slow Cooker, wooden spoon.

Ingredients

2 stalks Celery sliced

2 Carrots sliced

1 large Onion diced

1 can Diced Tomatoes

1 Tbsp Tomato Paste

2 cloves Garlic crushed

1 Bay Leaf

3/4 Tbsp dried Italian Herbs

4 cups Vegetable Stock

2 cups Water

1 Vegetable Stock Cube

1 can Cannelini Beans (rinsed and drained)

1 can Kidney Beans (rinsed and drained)

ADD IN THE LAST 30 MINUTES OF COOKING

1 cup dried Wholemeal Small Pasta (penne, small spirals)

1 Zucchini sliced

1 small Aubergine sliced

Method
  1. Add all ingredients apart from the pasta, zucchini and aubergine into a slow cooker and stir to combine. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
  2. Half an hour before serving add the pasta, zucchini and aubergine and stir. Cover and cook on HIGH for 30 minutes.

Note: What I love about this recipe is you can add whatever veggies you have on hand. Just remember to add firmer veggies at the beginning and softer 30 minutes before serving.

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Tracey Talbot
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