Recipe Vegan Minestrone Soup

Add pasta and reduce heat to medium high.

Recipe vegan minestrone soup. Heat the olive oil in a soup pan and fry the onions on low heat for 10 minutes. Add the cooked pasta and the beans and allow to heat through. Give it a good stir and sauté for 5 minutes until they start to wilt.

Squeeze the garlic over it in the last minute. Add splash of veggies stock for wfpb plantricious compliance or a lug of olive oil and the sliced leeks with a pinch of sea salt. This vegan minestrone soup recipe is meat free dairy free and egg free.

Add the tomato cubes and simmer for 5 minutes. Then you add in some chopped celery and carrots sliced mushrooms and kidney beans into the pot and toss that all up together. Add pasta and stir.

Cook stirring occasionally until the pasta is al dente about 5 minutes. Stir in beans kale peas and pepper. How to make vegan minestrone soup you start by throwing some chopped onions crushed garlic dried oregano dried thyme and dried basil into a pot with some olive oil and sautéing until the onions are softened.

How to make vegan minestrone soup start by prepping the produce. Cook stirring occasionally until the kale is wilted about 2 minutes. Cook uncovered stirring often for 5 minutes.

Reduce heat to low and simmer for 4 5 minutes stirring occasionally. It is also suitable for vegan vegetarian nut free and soy free diets. Then add the carrots broth tomato puree and bay leaf and cook for 10 minutes or until the carrot is soft.