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Autumn minestrone soup - a delicious vegan soup that makes the best of Autumnal produce for a hearty, healthy and filling meal. #vegan #healthy #soup
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Autumn Minestrone Soup (Vegan)

Autumn minestrone soup - a delicious vegan soup that makes the best of Autumnal produce for a hearty, healthy and filling meal.
Course Main Course
Cuisine Italian, vegan
Keyword soup
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 people
Calories 283kcal
Author Domestic Gothess

Ingredients

  • 1 large brown onion
  • 1 large carrot
  • 2 sticks celery
  • 3 cloves garlic
  • 2 Tbsp olive oil
  • 1 courgette (zucchini)
  • 1 small butternut squash
  • 1 large potato
  • 200 g (7oz/a large handful) cavolo nero or kale
  • a few sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1 400g (14oz) tin chopped tomatoes
  • 1 400g (14oz) tin cannelini beans drained
  • 1.5 litres (6 cups) vegetable stock
  • 100 g (⅔ cup) uncooked ditalini pasta shapes
  • salt and pepper
  • fresh basil or pesto to serve

Instructions

  • Peel and finely dice the onion, peel and finely dice the carrot, thinly slice the celery sticks and peel and crush the garlic.
  • Heat the olive oil in a large pan over a low heat, add the onion, carrot and celery and cook gently for about 10 minutes until softened and lightly coloured. Add the garlic and cook for another minute.
  • Dice the courgette, peel, de-seed and dice the butternut squash, dice the potato, thinly shred the cavolo nero or kale and strip and finely chop the thyme and rosemary leaves, discarding the stalks.
  • Add all of the prepared veg, the herbs, tinned tomatoes, cannellini beans, vegetable stock and pasta shapes to the pan.
  • Bring up to a simmer then allow to simmer gently for 20-30 minutes until both the vegetables and pasta are tender. Season to taste with salt and pepper and stir in some finely chopped fresh basil or serve with a spoonful of pesto.