Vegans love veggies - that’s a fact! We love almost all the veggies that are available on the market. Recently we fell in love with Italian minestrone soup in vegan version. It contains lots of fresh veggies, plant based protein and vitamins. You cannot resist it. Here we come!
Ingredients:
1-1.5L Vegetable broth
2 carrots
1 red bell pepper
2/3 zucchini
1/2 onion
1/2 chili pepper
2 celery stalks
handful of yellow string beans
4 tbsp white bean (cooked or canned)
1/2-1 tin of chopped tomatoes
1/2 tsp sugar
2 tbsp olive oil
1/2 tsp dried garlic
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp dried thyme
or (instead of garlic, basil, oregano and thyme separately) 2 tsp Herbes de Provence
salt
black pepper
Instructions:
Dice the onion and bell peppers. Chop chili pepper finely. Cut the celery stalks and carrots into half slices. Heat olive oil in the pot and add onion. Fry for a while. Add garlic, pepper, carrots and celery. Mix everything and fry for 2-3 minutes while tossing.
Then add zucchini and stir fry for about 2-3 minutes. Add vegetable broth, yellow string beans (cut into halves), white bean, tomatoes and cook over low heat for about 10-15 minutes.
Add the spices and some sugar if the soup is sour. Enjoy!
Etykiety: bean, carrot, english, gluten free, italian food, recipes, soup, tomatoes, zucchini
