Vegan Minestrone Soup
An easy vegan minestrone soup. A perfect mid week meal. Ready in 45 minutes. Great for summer and winter nights.
This is the first time I have ever made Minestrone soup, or any soup that has pasta in for that matter. The idea of pasta in a soup did sound strange to me, oh how ignorant I was! This is a lovely one-pot recipe, perfect for a warm belly on a cold day. This soup goes great with some home made dinner rolls.
3 baby marrows
2 garlic cloves
1 white onion
2 cups of pasta shells
1 tomato & onion stock cube
thyme,paprika, salt, pepper & chilli powder
Chop up all your vegetables
Heat up some oil in a heavy-bottomed pot
Add in the onion and fry it for five minutes
Once the onion has become translucent, add in the other vegetables (don’t add in the garlic too early, it will burn and give off a bitter taste)
Season the vegetables with salt, pepper, thyme and paprika. You can also add in chili powder if you like it spicy 😉
Add 500 ml of tomato & onion stock
Bring to a rapid boil and add in the pasta
Cook on a high heat until the pasta is soft.
Serve immediately with some fresh bread for dipping