Quick, warming and vegan minestrone with white beans, an Italian classic interpreted vegan. Highly recommended in the colder season for the whole family as an appetizer or main course.
Add the onion and garlic and sauté briefly. Add celery, carrots, green beans, canellini beans, coconut blossom sugar, nutritional yeast flakes, soup powder, water, passata and Italian herbs. and vegetable broth and stir once.
1 Piece white onion or 2 shallots, 3 Piece Garlic cloves, 70 g Celery sticks, 130 g Carrots, 150 g Green beans, 265 g Cannellini beans drained and washed* -, 15 g Coconut blossom sugar, 3 g Nutritional yeast flakes, 30 g Soup powder, 1500 ml Water, 425 g Passata, 2 tbspn Italian herbs
Bring to a boil and simmer, covered, for 10 minutes.
Add kale and cook for another10 minutes.
25 g Kale
Add pasta and cook for another 10 minutes (please check cooking time on the package and keep after it). Once the pasta is al dente, the minestrone is ready.
220 g Italian durum wheat pasta
Optionally refine with tamari, season with salt and pepper and serve in soup bowls.
30 ml Tamari, black pepper to taste, Salt to taste
Garnish with desired toppings and serve.
IMPORTANT NOTE: Minestrone should be eaten fresh and is not suitable for reheating or freezing. However, the soup can be pre-cooked without the pasta and the pasta added before serving.