Comforting Chunky Minestrone

Now Autumn is here, it also means that soup and stew season has begun! So today I made a comforting chunky minestrone soup with a bit of chilli to really warm me up, perfect to cuddle up on the sofa with. Ideal to heat up for lunch or for dinner.

Serves 3-4

What you need:

  • 1 large carrot finely diced
  • 3 sticks of celery finely diced
  • 1 medium courgette finely diced
  • 1 large red onion finely diced
  • 3 cloves of of garlic crushed or 1 tbsp of lazy garlic
  • 1 x 400g can cannellini Beans (Drained and Rinsed)
  • 1 x 210g can of red kidney beans
  • 1 x 400g can of chopped tomatoes
  • A generous squeeze of tomato puree
  • 1┬átsp of Parsley
  • 1/2 tsp oregano
  • 1/2 tsp Thyme
  • Salt and Pepper to Taste
  • 1/2 tsp of crushed Chilli
  • 2 veg stock cubes in 2 mugs of boiling water
  • 100g small soup pasta shells

What you need to do:

  1. Spray a little oil into a deep saucepan then start to fry the garlic then onion until slightly soft.
  2. Add carrot, celery, courgette, cannellini and kidney beans, chopped tomatoes, tomato puree and balsamic to the pan and stir it up for a minute.
  3. Then mix in the veg stock, salt, pepper, parsley, oregano, thymes and crushed chilli. Bring to boil cover and simmer for 1 hour stirring occasionally.
  4. After simmering for 1 hour, do a taste test and adjust to your preference, once satisfied add in soup pasta shells and cook for a further 15 mins with the lid off.
  5. You can sprinkle on vegan parmesan or nutritional yeast and serve it with wholemeal bread with vegan butter or just have it on its own.
  6. ENJOY!!

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