- In a large saucepan, heat the olive oil and saute the sliced leeks, celery, carrots, and courgette for 5 minutes. Add in the crushed garlic and salt and cook for a further 2 minutes.
- Add both tins of tomatoes and the drained cannellini beans alongside the bay leaf, nutritional yeast, nut butter, and vegetable stock and bring to a simmer over low to medium heat.
- After 10 minutes, add in the short pasta and continue to simmer with a closed lid for 12 to 15 minutes, or until the pasta is cooked.
- Lastly, stir in the maple syrup and season with black pepper and salt.
- Serve the vegan minestrone on its own or alongside freshly toasted bread and with a drizzle of olive oil.
Chef’s tip:
Stir in a spoonful of balsamic glaze before serving to take the soup to the next level!