Easy 1-Pot Vegan Minestrone Soup
Ingredients
30ml water
1 large white onion
1 garlic clove, minced
2 carrots
½ a medium butternut squash
8 small tomatoes, roasted
1440ml vegetable broth
2 tsp dried basil
2 tsp dried oregano
3g nutritional yeast
1 pinch red chilli pepper flakes
400g Biona Butter Beans
225g Biona Spelt Wholegrain Fusilli
25g spinach
Sourdough slices, to serve
Method
- In a large pot, add water, diced onion, and garlic, heat over medium heat, and cook for 3 minutes, stirring occasionally.
- Add the carrots (peeled and sliced), butternut squash (chopped), and season with salt and pepper. Cook for 3-4 minutes while stirring until the vegetables are slightly softened.
- Once the vegetables are slightly softened, add roasted tomatoes, vegetable broth, basil, oregano, nutritional yeast, red pepper flakes, coconut sugar, and butter beans, continuing to stir to ensure they are fully incorporated.
- Wait until the soup has begun to simmer, but not boil, then add your pasta and stir. Cook for 10 minutes.
- Reduce heat to low and simmer for 4-5 minutes. Taste the soup and adjust the seasoning if needed.
- Add the spinach and stir, cooking for another 3-4 minutes to wilt and meld flavours.
- Finally, you are ready to serve. Divide into bowls, garnish with fresh herbs, and serve with warm toasted sourdough.
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