Minestrone soup makes a nice comforting meal when it’s cold outside. It’s also got all kinds of good veggies in it, making it a healthy choice as well. To make it vegan, just change the chicken stock for vegetable stock, and use a substitute for the parmesan cheese. Don’t be scared to use some creative license with your soup; if you have some extra veggies begging to be used, try adding them in. The overall taste of your soup will change slightly, but minestrone soup is all about taking what’s leftover in the house and making a delicious meal.
Feeds 4 for dinner
3 cloves of garlic
1 medium onion, chopped
2 stalks celery, chopped
1 carrot, grated
1-2 medium-large potatoes, cubed
1 green zucchini, cut into small pieces
1 can of chopped tomatoes
1 cup uncooked tube pasta
1 can of navy beans, drained and rinsed
8 cups of chicken stock
1 tbsp olive oil
Parmesan cheese to garnish
1 bunch of broccoli rabe (optional)
Heat the olive oil in a large pot. Add garlic, onion, celery, carrot and potato and saute until softened, about 10 minutes.
Next, add the tomatoes, and stock. Bring to a boil. Simmer for approximately 10 minutes.
Add the zucchini and the beans, and simmer for another 5 minutes.
Take off the heat, and add the broccoli rabe. Let sit for a further 5 minutes.
Serve hot and garnish with a nice helping of parmesan cheese.