Meatless Monday: Vegan Minestrone


This substantial lunch was made from a few odds and ends of vegetables I had left in the fridge-a great way to avoid wasted food and to add to your 'five a day' (the thinking now is that your five a day should be 'nine a day' but every little helps).  

Vegan Minestrone

Serves 2

1 tbsp olive oil
1 onion, peeled and chopped
2 cloves garlic, peeled and sliced
2 small carrots, scraped and sliced
1/4 medium swede, peeled and chopped
1 courgette, sliced
200g tomatoes, diced
4 tbsp tomato puree
3-4 chestnut mushrooms
1 tsp pink salt
2 bay leaves
1/2 tsp thyme
1/2 tsp oregano
1/2 tsp rosemary
1 can cannellini beans or borlotti beans, drainned
50g dried macaroni
20g grated vegan cheese

Heat the oil and cook the onion for 3 minutes.  Add the garlic and cook for a further minute. Add the remaining vegetables, herbs and 700ml water.  Bring to the boil and then reduce heat to simmer for 20 minutes or until vegetables are tender.  Add the macaroni and cook a further 10 minutes or according to makers instructions, stirring occasionally.  Stir in the beans and heat through.  Divide between serving bowls and heat through. Sprinkle with grated vegan cheese.


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