vegan minestrone display image  59c55673
vegan minestrone display image 59c55673


Happy hump day! Looking for an easy weeknight dinner? Well, I have just the thing for you! Minestrone is honestly one of my favourite things to make in the summer. It’s comforting, yet super fresh and healthy – and it’s great for meal prep!

2 large carrots
4 sticks celery
2 yellow onions (or 1 large)
4 cloves garlic
400g potatoes
200g green beans
1 courgette
2 cups cherry tomatoes
1 tbsp dried oregano
2 tsp herbs de Provence
2 bay leaves
1/3 cup tomato paste
350g mini short-cut pasta
~1.8l vegetable stock
Salt, pepper
Olive oil

1️⃣ Chop the celery, potatoes, courgettes, carrots, onions, remove the ends of the green beans and mince the garlic.
2️⃣ Warm the olive oil in a large saucepan over medium heat. Once the oil is hot, add the onion, garlic, celery, carrot and dried oregano and cook until the veggies have softened and the onions are turning translucent.
3️⃣ Now add the potatoes, green beans, tomato paste and herbs the Provence. Cook until fragrant while stirring frequently, about 2 minutes.
4️⃣ Pour in the veg stock and add the bay leaves and lots of freshly cracked black pepper. Cover with a lid and let the mixture simmer for 15 minutes. Remove the lid and add the pasta, courgette and cherry tomatoes and cook for another 8-10 minutes, depending on how long the pasta will take to cook.
5️⃣ Before serving, remove the bay leaves and add more salt & pepper if needed.

Serves: 4
Time: 45 minutes

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