Hearty Vegan Minestrone
25
- Prep Time15 min
- Total Time40 min
- Makes4 servings
Photo, Carmen Cheung
Packed with delicious vegetables and pasta, this plant-based hearty soup is sure to fill you up.
Ingredients
1 tbsp olive oil
1 small onion, chopped
2 medium carrots, finely diced
1 turnip, finely diced
2 tsp dried oregano leaves
1 tsp dried basil leaves
1 796-mL can diced tomatoes
1 900-mL carton vegetable broth
1 cup tubetti Pasta
2 cups finely chopped kale
1 540-mL can cannellini beans, drained and rinsed
1 demi-baguette, (optional)
Instructions
Heat a large pot over medium. Add oil, then onion, carrots, turnip, oregano and basil. Cook until vegetables soften, 6 to 7 min.
Pour in tomatoes, broth and 1 cup water. Bring to a boil over high, then reduce heat to medium. Stir in pasta and gently boil, stirring occasionally until vegetables and pasta are tender, 10 to 12 min.
Add kale and beans to minestrone and continue cooking until heated through, 2 to 3 more min.
Baguette: Position rack in centre of oven, then preheat broiler. Slice baguette into 16 thin slices. Arrange baguette slices in one layer on a baking sheet. Broil baguette until toasted, 1 to 2 min. Serve with minestrone, if desired.
Nutrition (per serving)
Calories 382, Protein 18g, Carbohydrates 71g, Fat 6g, Fibre 12g, Sodium 1mg.
Get more quick vegan weeknight dinner recipes.
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