Laura Henshaw’s Winter Warming Veggie Minestrone

Veggie Minestrone

Laura Henshaw's Winter Warming Veggie Minestrone

Dairy Free

Egg Free

Nut Free

Dinner
Vegan
Serves 4
Over 30+ mins

In the peak of winter, on those cold, windy and wet nights is there anything better than a healthy and hearty bowl of soup? We think not! So, this is why we’re sharing our winter warming veggie minestrone recipe with you.

This soup caters to all diet preferences (i.e. it’s VEGAN!) and will be sure to pack your body full of nutrients from the array of veggies, specifically vitamin A and C from the carrots, celery, zucchini and kale. You’ll also be sure to get a good serve of protein from the cannellini beans (which is super important to keep those muscles growing and strong).

We also love that this soup (like many other hearty winter foods) gets better over time, which means it’s the perfect meal prep recipe!

Cooking Notes

Should you wish to add a little bit of meat, we'd recommend cubing some bacon and frying it up alongside the other ingredients in step 2. P.s. here's our serving tip: We love serving this up with freshly cracked pepper, some parmesan (vegan or regular) and most importantly, freshly baked sourdough bread. Our mouths are already watering!

Ingredients

3tbsp extra virgin olive oil

180g brown onion

2 garlic cloves

150g carrot

100g celery

250g zucchini

1tbsp tomato paste

1 bay leaf

1tsp rosemary

1tsp thyme

1tsp salt

1/2tsp cracked pepper

800g tinned tomatoes

1500ml reduced salt vegetable stock

800g cannellini beans

150g tuscan kale

100g your choice of pasta

Method

Step 1

It’s time to prep your veggies, dice the onion, carrots, celery and zucchinis, mince the garlic and roughly chop the kale.

Step 2

Heat oil in a large saucepan over medium heat. Add onion, garlic, carrots, celery and zucchini, and sauté for 8-10 minutes, or until the onions are translucent.

Step 3

Stir in the tomato paste and cook for 2 minutes. Add the bay leaf, rosemary, thyme, tinned tomatoes and vegetable stock. Season with salt and pepper.

Step 4

Bring soup to a boil, then cover and reduce to simmer for 20-25 minutes.

Step 5

Once the vegetables begin to soften, add the cannellini beans, chopped kale and pasta. Give everything a good stir, then cover and continue cooking on low-medium heat for another 7 minutes, or until the pasta is cooked. Enjoy!