Recipe

Hearty Italian Vegan Soup ๐Ÿฒ

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Hearty Italian Vegan Soup ๐Ÿฒ

Recipe by @vegan_punks

Serves 8 (keeps in the fridge for 5 days)

Ingredients
๐ŸŒฟ 2 medium potatoes โ€“ cut into small chunks
๐ŸŒฟ 2 leeks โ€“ washed and sliced
๐ŸŒฟ 4 cloves garlic โ€“ finely chopped or minced
๐ŸŒฟ 3 carrots โ€“ sliced
๐ŸŒฟ 1 medium courgette – cut into small chunks
๐ŸŒฟ 100g cabbage โ€“ sliced
๐ŸŒฟ 2 tins (~800g) of cannellini beans
๐ŸŒฟ 3 tomatoes โ€“ diced
๐ŸŒฟ 125 ml tomato passata
๐ŸŒฟ 2 tbsp tomato purรฉe
๐ŸŒฟ 2 litres vegetable stock
๐ŸŒฟ 2 tbsp mixed Italian herbs
๐ŸŒฟ 2 bay leaves
๐ŸŒฟ 1 tbsp coconut oil (or veg oil โ€“ whatever you have)
๐ŸŒฟ 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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