Hearty Italian Vegan Soup ๐ฒ
Recipe by @vegan_punks
Serves 8 (keeps in the fridge for 5 days)
Ingredients
๐ฟ 2 medium potatoes โ cut into small chunks
๐ฟ 2 leeks โ washed and sliced
๐ฟ 4 cloves garlic โ finely chopped or minced
๐ฟ 3 carrots โ sliced
๐ฟ 1 medium courgette – cut into small chunks
๐ฟ 100g cabbage โ sliced
๐ฟ 2 tins (~800g) of cannellini beans
๐ฟ 3 tomatoes โ diced
๐ฟ 125 ml tomato passata
๐ฟ 2 tbsp tomato purรฉe
๐ฟ 2 litres vegetable stock
๐ฟ 2 tbsp mixed Italian herbs
๐ฟ 2 bay leaves
๐ฟ 1 tbsp coconut oil (or veg oil โ whatever you have)
๐ฟ 130g pasta โ small shaped like fusilli or small conchiglie
Method
1. In a large soup pan (that has a lid), heat up the oil and fry off the leeks until they start to soften, then add the garlic and cook for a couple of mins.
2. Add in the courgettes, carrots & potatoes. Fry for another 5-7 minutes.
3. Pop the Italian herbs and bay leaf in, followed by the tomato puree.
4. Next add the tomatoes, stir, then pour in the vegetable stock and passata.
5. Now that everything should be smelling & looking rad, cover the pan with a lid & bring to the boil.
6. Add in the pasta and reduce to a simmer. Cook for 10-15 minutes until both the pasta and potatoes are done.
7. Pop the cabbage and beans in 5 minutes before the end, and season with salt and pepper.
8. Remove the bay leaf and serve with grated vegan cheese and bread.
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