Cannellini Minestrone

Minestrone anyone?

This chunky soup of Italian origin is the perfect vessel for our Italian Organic Products such as our Cannellini Beans which provide some delicious plant based protein.

Packed with vibrant veggies, this Cannellini Minestrone is the perfect winter meal.

50 mins

4 people

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INGREDIENTS

1 tbsp Mr Organic Extra Virgin Olive Oil

50 g leeks, finely sliced

70 g celery, diced

200 g carrots, finely sliced

150 g courgette, diced

4 cloves garlic, crushed

1/2 tsp salt

1 tin Mr Organic Chopped Tomatoes

1 tin Mr Organic Whole Plum Tomatoes

1 tin Mr Organic Cannellini Beans, drained

1 bay leaf

2 tbsp nutritional yeast

1 tbsp almond or cashew butter (optional)

1000 ml vegetable stock

250 g short pasta

1 tbsp maple syrup

¼ tsp black pepper

Salt to taste

METHOD

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!