So the weather is cold and murky and we are heading into Winter. It’s all about snuggling up, hibernating and feeding yourself and your family hearty grub that’s going to warm your cockles. I was never a massive fan of minestrone as I think I had a few rubbish ones and that put me off. I’m so pleased that it has come back into my life now! I often make a kale and quinoa one for myself and clients but this is more of a fave at home due to living with 2 big pasta lovers!
This recipe is delicious, cheap, easy, adaptable, makes loads and is freezable. What’s not to like?! It is a great meat free meal for families transitioning over to a more plant based way of eating and you can chuck in lots of different veggies.
So, what’s in it?
- 2 onions
- 3 sticks of celery
- 3 carrots
- 2 courgettes
- 4-6 cloves of garlic
- Large handful of shredded greens (kale, cavalo nero, spinach, cabbage)
- 2.5 litres of veg stock
- 2 cups of soup pasta
- 1 tin of chopped tomatoes
- 2 tablespoons of tomatoe puree
- 1 tin of beans (borlotti, cannellini, black eye etc)
- 1 bay leaf
- 1 teaspoon each of dried oregano, thyme, marjoram
- 1 tablespoon nutritional yeast flakes
- Glug of olive oil
- Salt and pepper
How do I make it?
- Dice all the veggies and pop the kettle on for the stock
- Lightly fry celery and onions until soft then add dried herbs and rest of veg (leave the greens to one side). Let it cook for around 5- 10 mins stirring occasionally
- Add stock, chopped toms and tom puree. Let simmer for 10 mins
- Add beans and pasta and cook until pasta is nearly done/al dente as it will get overcooked and too soft in the hot broth otherwise.
- Throw in the greens for the last 2 mins and stir through the nutritional yeast flakes. add salt and pepper to taste.
- If it is too thick add more stock until it is as you like it.
- I like to serve with homemade garlic ciabatta or sour dough.
- Makes 6-8 portions
I used this soup pasta but you can use any shape/size that takes your fancy. Broken up spaghetti works just as well!
I love to make a big vat of this, have some for dinner that night, leave a couple of portions for lunch that week and chuck the rest in the freezer. This is one of those naturally vegetarian/vegan/plant based dishes that is also naturally healthy and cheap to make. Good for your health, the planet and your budget! It’s a win/win/win.
I love it when comfort food tastes sooooo good and makes you feel soooooo good aswell. The power of plants!
Let me know how you get on if you make it and please share this recipe with any friends and family you think would enjoy it 🙂