Vegan Minestrone Soup

24g protein

Recipe by Nikoleta, vegan cook and author of every recipe in the Tofu app · @surovadcerka

Ingredients

soup

• 4 tbsp olive oil
• 1 onion
• 4 cloves garlic
• 150 g carrot
• 200 g potato
• 70 g celery stalk
• 70 g tomato paste (concentrated)
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 can canned tomatoes (canned, diced)
• 1 l vegetable broth
• 500 ml vegetable juice (or water)
• 80 g pasta
• 2 bay leaves
• 1 tsp salt
• 1 pinch black pepper
• 240 g white beans (canned)
• 80 g snow peas (pea pods or bean pods)
• 80 g zucchini
• 100 g spinach (young leaves)
• 2 tsp lemon juice
• basil (or parsley, for garnish)
• 400 g bread

Contains: celery, gluten

How to make it

1. In a pot over medium heat, sauté the finely chopped onion in oil until golden brown.
2. Add minced garlic to the onion at the end of sautéing and cook for another minute, then add the chopped hard vegetables - carrots, potatoes, and celery.
3. Stir in the tomato paste concentrate, oregano, and thyme with the vegetables. Mix everything together and sauté briefly until the vegetables soften slightly.
4. Pour in the diced tomatoes, vegetable broth, and vegetable juice or water if you don't have juice on hand to the sautéed vegetables. Bring to a boil.
5. Let the soup simmer for 10 minutes, adding the small pasta, bay leaf, black pepper, and salt to taste.
6. Once the potatoes and pasta are cooked, fold in the rinsed beans, halved pods, diced zucchini, and spinach.
7. Taste the soup and adjust seasoning as needed with lemon juice. When serving the soup, add fresh basil or an extra drizzle of olive oil. Serve with some toasted bread.

Nutrition