This hearty and nutritious plant-based minestrone soup is a tasty crowd-pleaser and is super-easy to tweak depending upon the vegetables you have in the fridge. My plant-based minestrone is packed with fibre from the onions, garlic, whole wheat spaghetti, borlotti beans, courgettes, spring greens, tomatoes, celery, tomatoes and carrots.
It’s so hearty, you can have a big steaming bowl of it for lunch and it’ll keep you feeling full all afternoon.
If you don’t have the veggies in the house that I used, use whatever you’ve got to hand. It’s a great soup to make at the end of the week to use up all the little left over veg you have, and once you’ve made it, you can keep it, eat it or freeze it to have later.
- 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)
- 400g/14oz tin of borlotti beans, drained
- 2 tablespoons tomato puree
- 1 litre/2 pints Marigold bouillon or similar stock
- 10 strands of spaghetti (broken into one inch long pieces)
- 200g/7oz spring green (chopped finely)
- 4 fresh tomatoes (roughly chopped)
- black pepper to taste
- 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!
I’d love to hear from you… did you make it? What’s your favourite plant-based soup? Let me know in the comments section below.
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