Name: Vegan minestrone recipe
Total time: 50 min
Cuisine: Italian
Ingredients: 3 tablespoons olive oil; 1 cup onion, diced; 1 clove garlic finely chopped; 1 cup celery, diced; 2 cups carrot, diced; 3 cups potato, diced; 2 cups zucchini, diced; 2 cups broccoli; 2 cups kale, finely chopped; 2 tablespoons Mutti Pomodoro Double Concentrated Tomato Paste; 1 g 400 tin Mutti Polpa Finely Chopped Tomatoes; 1 tin cannellini beans; 1/2 pieces packet wholemeal pasta, broken into small; A few stalks of dried oregano; Sea salt flakes, to taste; Cracked black pepper, to taste; 6-8 cups boiled water

Vegan minestrone recipe

Medium

50m

Ingredients

3 tablespoons olive oil
1 cup onion, diced
1 clove garlic finely chopped
1 cup celery, diced
2 cups carrot, diced
3 cups potato, diced
2 cups zucchini, diced
2 cups broccoli
2 cups kale, finely chopped
2 tablespoons Mutti Pomodoro Double Concentrated Tomato Paste
1 g 400 tin Mutti Polpa Finely Chopped Tomatoes
1 tin cannellini beans
1/2 pieces packet wholemeal pasta, broken into small
A few stalks of dried oregano
Sea salt flakes, to taste
Cracked black pepper, to taste
6-8 cups boiled water

Made with

Double Concentrated Tomato Paste

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Polpa Finely Chopped Tomatoes

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Method

1

Gently cook onions and garlic in olive oil until softened.
2

Add celery, carrots and potato. Cook for a few minutes.
3

Stir through tomato paste and cook for another few minutes.
4

Add dried oregano, salt and pepper.
5

Stir in Mutti tomatoes and break up with a spoon. Pour in 6-8 cups of boiling water.
6

Simmer mixture until potatoes are soft.
7

Add spaghetti and cook until al dente.
8

Mix in beans, zucchini and broccoli. Add more water if needed to achieve your desired consistency.
9

Serve this delicious easy vegan minestrone soup.