Minestrone Soup Vegan
From chatombreux 15 years ago
- 60 minutes to make
- Serves 6
This hearty soup doesn't take long to put together with about an hour of cooking time. You can vary some of the vegetables to your taste. If you're not inclined to vegan cuisine, then feel free to use beef or chicken broth instead, maybe even adding some cooked loose Italian sausage. Read more Use the pasta of your choice if you're bored with elbow macaroni. See less
Ingredients
- 2 Tbsp. oil shopping list
- 1 carrot - cooked, chopped shopping list
- 1 onion - cooked, chopped shopping list
- 2 celery sticks, chopped shopping list
- 4 1/4 cups vegetable broth shopping list
- 1 bay leaf shopping list
- 1 leek - cooked, shredded shopping list
- 1 potato, chopped shopping list
- 1/2 lb. canned tomatoes, chopped (8 oz) shopping list
- 1 clove garlic, crushed shopping list
- 1/4 cauliflower, broken into florets shopping list
- 1 1/2 cups elbow macaroni (or pasta of your choice) shopping list
- salt and pepper shopping list
How to make it
- Heat the oil in a large pan. Add the carrot, onion and celery. Fry until just beginning to color.
- Add the stock, bay leaf, leek and potato.
- Bring to a boil, cover and simmer for about 40 minutes.
- Add tomatos to the pan with their juice, garlic, cauliflower, pasta and salt and pepper to taste.
- Simmer for 12-15 minutes, until the pasta is tender.
- Sprinkle with vegan cheese (or real fresh shredded parmesan cheese if you're not vegan).
People Who Like This Dish 3
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