Minestrone Soup

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Minestrone Soup

 

 

30 g (1 oz) vegan margarine

2 tablespoons (8 tsp) oil

2 onions, chopped

2 carrots, chopped

2 stalks celery, chopped

2 zucchini, chopped

2 potatoes, peeled and chopped

90 g (3 oz) green beans, trimmed and chopped

4 teaspoons vegan bouillon powder

4 cups warm water

one 425 g (15 oz) can tomatoes, chopped

salt and freshly ground black

pepper to taste

one 300 g (10 1/2 oz) can mixed beans, drained

1/2 cup GF pasta

 

 

1. Heat butter and oil together in a large saucepan. Saute onions,

carrots, celery, zucchini, potatoes and green beans for 3 to 4 minutes.

 

2. Blend in combined stock powder and water, tomatoes and seasonings.

Bring to the boil. Reduce heat. Simmer for 15 minutes.

 

3. Blend in beans and pasta. Simmer for a further 15 minutes or until

pasta is cooked.

 

 

If liked, serve sprinkled with vegan parmesan, chopped parsley and any

GF bread of your choice.

 

 

Serves 4.