Name: Minestrone Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1 tbsp sunflower oil; 1 clove garlic, peeled and chopped; 1 onion, peeled and chopped; 1 leek, cleaned and chopped; 2 carrots, peeled and chopped; 1ltr stock or bouillon; 1 tin chopped tomatoes; 1 tin chickpeas, drained; 2 bay leaves; 1 tin French or green beans; Engevita nutritional yeast

Tinned green beans are seasonal as well. French beans are harvested in season and go straight into a tin for you to use later in the year.

Preparation

Heat the oil in a large pan.

Fry the onion and garlic for around 4 minutes at medium heat.
Add the chopped carrots and leek and fry for another 5 minutes at medium heat.

Add the chopped tinned tomatoes, 1litre vegetable stock or bouillon, bay leaves and the canned chickpeas and cook for around 10 minutes. Add the tinned French/green beans and cook for another 5 minutes.

Serve with Engevita nutritional flakes on top as replacement for parmesan cheese.

Ingredients

1 tbsp sunflower oil
1 clove garlic, peeled and chopped
1 onion, peeled and chopped
1 leek, cleaned and chopped
2 carrots, peeled and chopped
1ltr stock or bouillon
1 tin chopped tomatoes
1 tin chickpeas, drained
2 bay leaves
1 tin French or green beans
Engevita nutritional yeast

Minestrone Soup

Try this easy-to-make vegan minestrone soup for your meat free day!

Preparation

Ingredients