Vegetarian minestrone soup
Vegetarian minestrone soup is my meat free version of the classic Italian soup, minestrone. This homemade soup is quick and easy to make and is perfect for chilly autumn or winter days.
Ingredients
- 1 carrot
- ½ stick celery
- 1 leek
- ¼ courgette
- 6 green beans
- 80 g broad beans
- 4 teaspoon dried sage
- 400 g chopped tomatoes tinned
- 30 g soup pasta
- 350 ml vegetable stock
- 1 tablespoon olive oil
- 1 pinch salt
- 1 pinch black pepper
- 1 tablespoon extra mature Cheddar Cheese grated (optional)
Instructions
- Dice the carrot and celery, slice the leek, slice and quarter the courgette and chop the green beans.
- Heat the oil in a large pan. Add the prepared carrot, celery, leek and courgette and cook until soft.
- Remove from the heat, add the sage and stir.
- Add the tin of chopped tomatoes, green beans, broad beans, vegetable stock and salt and pepper and stir.
- Bring to the boil and simmer over a low heat for around 30 minutes.
- Add the pasta, stir and simmer until the pasta is cooked.
- If using cheese, stir in grated Parmesan just before serving.
Notes
How to serve
- Top with grated cheese just before serving.
- Serve with hot with fresh crusty bread, croutons or focaccia.
- If you wish to prepare in bulk, the minestrone can be prepared without the pasta and cheese and stored in the fridge for up to a couple of days. Add the pasta and continue as above before serving.
- For a vegan minestrone soup simply omit the cheese or use a vegan cheese.
Nutrition
Calories: 430kcalCarbohydrates: 37gProtein: 9gFat: 27gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 2mgSodium: 15064mgPotassium: 413mgFiber: 5gSugar: 11gVitamin A: 3170IUVitamin C: 16mgCalcium: 82mgIron: 2mg
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