This tasty Minestrone Soup Recipe is an easy yet delightful recipe perfect for family and friend gatherings. Full recipe below
2 tablespoons olive oil
2 medium red onions, finely diced
2 cloves garlic, crushed
1 tablespoon dried oregano
1 tablespoon vegan stock powder
2 carrots, peeled and diced
2 zucchinis, diced
6 white cap mushrooms, diced
½ cup tomato paste
2 x 400g casn chopped tomatoes
or tomato puree
1 cup orzo or fregola or any pasta
of your choice
2L vegetable stock
Salt and pepper, to taste
Heat the olive oil in a large soup pot then add the onions and garlic. Stir-fry for 2–3 minutes until the onions have softened. Add the oregano and stock powder and stir-fry for 1 minute. Add the chopped vegetables and cook for 3–5 minutes until just softened, stirring occasionally to ensure they do not stick to the bottom of the pot. Add the tomato paste and stir thoroughly, ensuring all the vegetables are well coated. Cook for 1 minute to intensify the tomato flavour. Add the canned tomatoes (or puree), pasta and stock. Bring to the boil then reduce the heat to medium and continue cooking until the vegetables and pasta have softened. Depending on the pasta you choose, you may have to thin the soup by adding a small amount of water. Taste for pepper and salt and serve piping hot.
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Photography by Ken Brass
