Hearty Minestrone Soup

Hearty Minestrone Soup

INGREDIENTS

  • 150g onion diced (Approx. 1 medium onion)
  • 200g Carrots diced (Approx. 2 medium carrots)
  • 100g Celery diced (approx. 3 sticks)
  • 3-4 garlic cloves finely chopped (or 1 tsp garlic paste)
  • 50g tomato paste (Approx. 2.5 tbsp)
  • 800g chopped tomatoes (2 x 400g cans)
  • 4-5 sprigs of fresh thyme (or 1/2 tsp dried thyme)
  • 1.5 litre vegetable stock (approx. 6 cups)
  • 250g diced potatoes (Approx. 2 medium potatoes)
  • 200g chopped flat beans (or any vegetable of your choice, eg. Zucchini, cauliflower, broccoli etc.)
  • 1 can cannelloni beans (drained and washed)
  • 125g chopped vegan bacon (I used Next Foods brand)
  • 150g vegan chicken chunks (I used the Next Foods brand)
  • 100g uncooked macaroni or any small shaped pasta (Approx. 3/4 cup)
  • 4 Tbsp olive oil
  • 1 tsp ground black pepper
  • salt to taste

METHOD

  • Heat up the oil in heavy bottomed pot/dutch oven on medium heat and fry the vegan bacon for 1-2 minutes or until golden.
  • Add garlic, thyme, onions, carrots, and celery and cook for 5 minutes on medium-high heat, stirring occasionally.
  • Add tomato paste, canned tomatoes and cook for another 5 minutes on medium-high heat. Stir few times.
  • Add stock, potatoes, beans, chicken, cover and bring to boil on high heat. Turn the heat down to medium and cook for 15 minutes.
  • Open lid, add pasta, cannelloni beans, and cook without the lid for 1 minute less than the cooking time specified on pasta packaging.
  • Serve hot with some crusty bread.

Note:

  • Dice the potatoes, carrot, onions and celery in approx. 2 cm pieces. Flat beans in about 3-4 cm
  • If you leave pasta a tiny bit uncooked it will cook in the residual heat of the soup.

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