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Vegan Pea Pasta Minestrone Soup (GF)
This Vegan Pea Pasta Minestrone Soup is comforting yet light, full of flavour, and super easy to make.
Course
Main Course, Soup
Cuisine
Italian
Keyword
gluten-free minestrone, vegan minestrone, vegan vegetable soup
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
4
Calories
544
kcal
Author
Rhian Williams
Ingredients
1
tablespoon
oil
(olive, coconut, rapeseed or olive)
1
onion, diced
2
cloves
of garlic, minced
1
carrot, peeled and diced
1
celery stick, diced
1
sweet potato, peeled and diced
200
g
(7oz) fresh tomatoes, roughly chopped
400
g
(14oz) tin of cannellini beans, drained and rinsed (or sub butter beans or haricot beans)
1
vegetable stock cube
(ensure gluten-free if necessary)
¼
teaspoon
dried oregano
200
g
(7oz) pea pasta
(ensure gluten-free if necessary)
Salt + pepper, to taste
To serve:
Fresh basil
Nutritional yeast
Instructions
Heat up oil in pan
Once hot, add onion, garlic, carrot and celery
Fry for about 10 minutes until softened
Add sweet potato, fresh tomatoes, cannellini beans, stock cube, dried oregano and enough water to cover
Bring to the boil, turn down heat and simmer for about 15 minutes until sweet potato is soft enough to pierce with a fork
Add pea pasta about 5 minutes before it is done
Taste and add salt + pepper
To serve:
Ladle into bowls and sprinkle over fresh basil and nutritional yeast
Nutrition
Calories:
544
kcal