2 tbsp oil
1 onion, diced
2 carrots, chopped
3 cups boiling water (plus extra as needed)
1 potato, diced
¼ cup small pasta (e.g., macaroni)
1 cup chopped zucchini
1 cup chopped green beans
1 cup chopped cabbage
1 can (420g) chopped tomatoes
1 can mixed, white, or kidney beans, drained and rinsed
2 tsp vegan beef stock powder or 1 cube
1 tsp sugar
Optional: vegan meatballs or chopped sausage, lightly browned
Optional: vegan grated cheese for garnish
Instructions:
1. Start the Base
Heat the oil in a large pot over medium heat.
Add the diced onion and cook for 2-3 minutes until softened.
2. Build the Soup
Add the boiling water, carrots, and potato to the pot.
Stir in the pasta, zucchini, green beans, cabbage, canned tomatoes, and beans.
3. Season and Simmer
Mix in the vegan beef stock powder and sugar.
Bring the soup to a gentle boil, then reduce the heat and simmer for 20-25 minutes, stirring occasionally.
Keep an eye on the soup and add extra water as needed to prevent burning and maintain the desired consistency.
4. Add Protein (Optional)
If using vegan meatballs or sausage, stir them into the soup during the last 5 minutes of cooking.
5. Serve
Ladle the soup into bowls and top with vegan grated cheese.
Serve with crusty bread rolls for a hearty meal.
Enjoy your comforting, nutritious vegan minestrone!
Ingredients (Half the Original Recipe)
-
1 tbsp oil
-
½ onion, diced
-
1 carrot, chopped
-
1½ cups boiling water (plus extra as needed)
-
½ potato, diced
-
2 tbsp small pasta (e.g., macaroni)
-
½ cup chopped zucchini
-
½ cup chopped green beans
-
½ cup chopped cabbage
-
210g chopped tomatoes (half a standard 420g can)
-
½ can mixed, white, or kidney beans, drained and rinsed
-
1 tsp vegan beef stock powder or ½ cube
-
½ tsp sugar
-
Optional: Vegan meatballs or chopped sausage, lightly browned
-
Optional: Vegan grated cheese for garnish
Instructions
1. Start the Base
Heat oil in a medium pot over medium heat.
Add diced onion and cook for 2–3 minutes until softened.
2. Build the Soup
Add boiling water, carrot, and potato.
Stir in the pasta, zucchini, green beans, cabbage, tomatoes, and beans.
3. Season and Simmer
Add stock powder and sugar.
Bring to a gentle boil, then reduce heat and simmer for 20–25 minutes.
Stir occasionally and add extra water if needed.
4. Add Protein (Optional)
Add vegan meatballs or sausage in the last 5 minutes of cooking.
5. Serve
Ladle into bowls, top with vegan cheese if desired.
Serve with bread or crackers.
