This delicious Plant Based Minestrone soup is very easy to make and has a lovely fresh flavour. It’s ideal for lunch or as a starter. Why don’t you try serving it with some homemade crusty bread and a green salad? Enjoy!
Plant-Based Minstrone Soup
Equipment
- Large stock pot
- Wooden spoon
- Ladle
- Measuring jug
- Sharp paring knives
- Measuring spoons
Ingredients
- 1 onion thinly sliced
- 2 cloves garlic crushed then finely chopped
- 4 celery sticks finely sliced
- 3 courgettes finely chopped
- 2 carrots finely chopped
- 1 bay leaf
- 1 teaspoon oregano
- 1 potato chopped into small pieces
- 400 g tin of borlotti beans drained
- 2 tablespoons tomato puree
- 1 litre Marigold bouillon or similar stock
- 10 strands of spaghetti broken into one inch long pieces
- 200 g spring greens chopped finely
- 4 fresh tomatoes roughly chopped
- black pepper to taste
Instructions
- Put the onions, garlic, celery, carrots, courgettes, potato, bay leaf and oregano into a large soup pot with two inches of cold water. Put the lid on and sweat the veg over a low heat for about 15 minutes - until they start to become soft.
- Add the chopped tomatoes, stock and borlotti beans to the pot with the tomato puree and cook for a further 15 minutes with the lid on, then add the broken spaghetti and spring greens and cook for a further 15 minutes.
- Check the potatoes are cooked by piercing them with a knife if the knife pierces the potato easily, it's cooked, if it doesn't, you need to cook it for a further five minutes or so.
- If the soup is too thick, just add some more boiling water or stock to the pot to get it to a consistency you like. Check that the spaghetti is cooked, season with the black pepper to your taste, then ladle into warm soup bowls.
- Serve on it's own or with a few slices of whole grain bread with sliced avocado and baby plum tomatoes. It makes a wonderfully satisfying lunch or light evening meal.
- Remember to remove the bay leaf before serving!
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