Hearty Vegan Minestrone

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PREP TIME

15 min

TOTAL TIME

40 min

Serves

4

Hearty Vegan Minestrone

Photo, Carmen Cheung

Packed with delicious vegetables and pasta, this plant-based hearty soup is sure to fill you up.


Ingredients

  • 1 tbsp olive oil
  • 1 small onion , chopped
  • 2 medium carrots , finely diced
  • 1 turnip , finely diced
  • 2 tsp dried oregano leaves
  • 1 tsp dried basil leaves
  • 1 796-mL can diced tomatoes
  • 1 900-mL carton vegetable broth
  • 1 cup tubetti Pasta
  • 2 cups finely chopped kale
  • 1 540-mL can cannellini beans , drained and rinsed
  • 1 demi-baguette , (optional)

Instructions

  • Heat a large pot over medium. Add oil, then onion, carrots, turnip, oregano and basil. Cook until vegetables soften, 6 to 7 min.
  • Pour in tomatoes, broth and 1 cup water. Bring to a boil over high, then reduce heat to medium. Stir in pasta and gently boil, stirring occasionally until vegetables and pasta are tender, 10 to 12 min.
  • Add kale and beans to minestrone and continue cooking until heated through, 2 to 3 more min.
  • Baguette: Position rack in centre of oven, then preheat broiler. Slice baguette into 16 thin slices. Arrange baguette slices in one layer on a baking sheet. Broil baguette until toasted, 1 to 2 min. Serve with minestrone, if desired.

Nutrition (per serving)

  • Calories
  • 382,
  • Protein
  • 18 g,
  • Carbohydrates
  • 71 g,
  • Fat
  • 6 g,
  • Fibre
  • 12 g,
  • Sodium
  • 1 mg.