Minestrone Soup | Not Quite Italian, But Just as Delicious!

🔔This vibrant vegan minestrone is a heartwarming, nutrient-packed take on the classic Italian soup, perfect for any time of the year. Featuring a rich homemade tomato sauce blended with fresh herbs, garlic, and a touch of miso, this dish brings an unexpected umami depth. The combination of tender pinto beans, colorful vegetables, and hearty macaroni creates a symphony of textures and flavors in every bite. A dash of cayenne pepper adds just the right amount of heat, while cavolo nero kale brings a satisfying earthiness to round out the soup.
As the ingredients simmer together, they create a comforting, wholesome meal that’s as nourishing as it is delicious. Finished with a sprinkle of fresh parsley and paired with crusty sourdough bread, this soup is perfect for cozy nights or casual get-togethers. It’s an easy-to-make, soul-satisfying bowl that celebrates the simplicity and richness of plant-based cooking.
#minestronesoup #veganreceipes #vegansoup

🔹Hearty Vegan Minestrone Soup with a Flavorful Twist

👉Ingredients :
➡️for the Tomato Sauce Base:
– 400g can of chopped tomatoes
– Handful of parsley
– 3 garlic cloves, peeled
– 1 tsp oregano
– Ground rock salt, to taste
– 1 red onion, peeled and chopped
– 120g carrot, peeled and chopped
– 100g celery stick, chopped
– 100g pinto beans
– 200g cavolo nero kale, chopped
– 140g macaroni
– 1 tsp cayenne pepper
– 1 tbsp tomato purée
– 1 tbsp red miso paste
– 800ml water
– Rapeseed oil
– Sea salt flakes, to taste
– Ground black pepper, to taste
– Extra parsley, finely chopped for garnish

Optional:
– Serve with sourdough bread

👉Method:

1. Sauté the Vegetables:
– Heat some rapeseed oil in a sauté pan over medium heat. Add the chopped red onion, carrot, and celery. Cook for a few minutes until softened and fragrant.
– Stir in the cayenne pepper and cook for 1 minute.
– Add the pinto beans and stir well, then pour in 500ml of water. Bring to a boil, reduce the heat, cover, and let it simmer gently.

2. Prepare the Tomato Sauce:
– In a separate container, blend the chopped tomatoes, garlic, parsley, oregano, and a pinch of ground rock salt until smooth using a stick blender or food processor.

3. Add the Sauce:
– Pour the tomato sauce into the sauté pan with the vegetables and beans. Stir well, cover, and let it simmer for about 1 hour.

4. Add Macaroni:
– After 1 hour, stir in the macaroni and 300ml of water. Cover and continue simmering for another 30 minutes.

5. Finish with Kale:
– Add the chopped kale, season with sea salt and black pepper, and stir well. Let it simmer for a few more minutes until the kale is tender.

6. Serve:
– Once the soup is ready, garnish with finely chopped parsley and serve with sourdough bread on the side, if desired.

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