Simple Vegan Minestrone

July 7, 2017

Simple vegan minestrone hardly needs a recipe, you could use any number of veggies, beans & pasta, depending on what’s in season or what you need to use up. A long time ago minestrone was a way to use up leftovers, a mixture of this & that, now it’s a dish of its own. This is the way I like to make it. Served with a drizzle of extra virgin olive oil & a sprinkling of chilli flakes.

For those of you who don’t know my background is Italian. Both my parents are Italian. My mother came here when she was 9 & my father was born in Australia. I grew up in a modest house Sydney’s West with my great grandparents (nonna & pop) living next door, without a fence between us. On the other side lived my Aunty & Uncle. Next to them with a house in between lived my grandparents (Nonna & Nonno). There was an empty block of land next to them with homegrown veggies & chickens. Years later my parents built their current house on that block of land. We joke how my dad has lived on the same street all his life!

I love tinned tomatoes, they are fabulously versatile & a staple in my house. You can use them to make pasta sauces, soups, stews, curries, chilli, salsa, ratatouille, you name it! I use them all year around, but especially in winter when fresh tomatoes are expensive & taste horrible! So when Mutti Pomodoro asked me to come up with a few recipes using their tomatoes I was thrilled. I love their tomatoes & have been using them for quite some time. They are the ripest Italian tomatoes processed within 24hrs of being picked. My favourite is the POLPA, it has the best consistency. I also love that Mutti Pomodoro is passionate about the environment & has been working with WWF Italy since 2010 to find sustainable ways of cutting down water consumption & carbon dioxide emissions.

There is so much to love about sharing my favourite recipes with you all. Food & family is so important to me & the memories it creates. Like every time I have a bowl of this simple vegan minestrone, I can’t help but want to add a splash of red wine to it. I know it sounds crazy, wine in soup! but it’s one of my earliest childhood memories. Sitting on Nonnos knee watching him add a splash of red wine to the last of his soup before slurping it straight from the bowl.

Enjoy,
Tina x

Like soup? Why not check out my ‘Feel Better’ curry soup

SIMPLE VEGAN MINESTRONE

Author: Tina Khoury (The Barefoot Housewife)
Category: soup

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INGREDIENTS

3 tbs olive oil
1 cup diced onion
1 finely chopped garlic clove
1 cup diced celery
2 cups diced carrot
3 cups diced potato
2 cups diced zucchini
2 cups broccoli
2 cups finely chopped kale
2 Tbs Mutti Pomodoro double concentrated tomato Paste
1 tin of Mutti Pomodoro peeled tomatoes
1 tin of cannellini beans
1/2 packet of wholemeal pasta broken into small pieces
A few stalks of dried oregano (no stems)
Sea salt flakes (to taste)
Cracked black pepper (to taste)
Boiled water 6-8 cups

INSTRUCTIONS

  1. Gently cook onions & garlic in olive oil until softened
  2. Add celery, carrots & potato, cook for a few more minutes.
  3. Stir through tomato paste & cook for another few minutes.
  4. Add dried oregano, salt & pepper.
  5. Add tinned tomatoes & break up with a spoon.
  6. Add 6 cups of boiling water
  7. Simmer until potatoes are almost cooked, then add spaghetti & cook according to the packet.
  8. Add beans, zucchini & broccoli.
  9. Add more water if needed to achieve your desired consistency, we like it pretty thick.
  10. Add the kale stir & turn off the heat.
  11. Serve with a drizzle of extra virgin olive oil & a sprinkling of chili flakes.

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