Vegan minestrone soup

Step 1

Heat the oil in a large, heavy bottomed pot.

Step 2

Once the oil gets hot, throw in diced onion, celery, carrot and zucchini (if using). Sauté on a very low heat until soft (15 minutes).

Step 3

Next, throw in garlic, bay leaves and herbs. Sauté for another 5 minutes, stirring from time to time.

Step 4

Mix in smoked paprika, chilli (if using) and salt. Adjust the amount of chilli to taste.

Step 5

Add canned tomatoes to the pot, squashing them with a wooden spoon once they are in the pot. Add 0.5 litre / 2 cups of water. Cover and simmer for about 30-45 minutes, until the tomatoes are falling apart. Top up with more water if the pot is looking dry.

Step 6

Add in about 0.75 litre / 3 more cups of water and cubed potatoes. Once the soup comes to a simmer, count down 5 minutes.

Step 7

Next add in pasta of choice (use rice for GF version but add it with potatoes as it takes longer to cook). Cover the pot with a lid and simmer for about 6 minutes before adding shredded cabbage and kale.

Step 8

Finally add in shredded cabbage, kale and drained beans. Simmer for further 5 minutes - until all the ingredients are fully cooked.

Step 9

Taste, adjust the seasoning.

Step 10

Divide between bowls, drizzle each portion with a teaspoon of extra virgin olive oil and sprinkle with freshly ground pepper.