This vibrant vegan minestrone is a heartwarming, nutrient-packed take on the classic Italian soup, perfect for any time of the year. Featuring a rich homemade tomato sauce blended with fresh herbs, garlic, and a touch of miso, this dish brings an unexpected umami depth. The combination of tender pinto beans, colorful vegetables, and hearty macaroni creates a symphony of textures and flavors in every bite. A dash of cayenne pepper adds just the right amount of heat, while cavolo nero kale brings a satisfying earthiness to round out the soup. As the ingredients simmer together, they create a comforting, wholesome meal that’s as nourishing as it is delicious. Finished with a sprinkle of fresh parsley and paired with crusty sourdough bread, this soup is perfect for cozy nights or casual get-togethers. It’s an easy-to-make, soul-satisfying bowl that celebrates the simplicity and richness of plant-based cooking.
Ingredients :
for the Tomato Sauce Base:
- 400g can of chopped tomatoes
- Handful of parsley
- 3 garlic cloves, peeled
- 1 tsp oregano
- Ground rock salt, to taste
- 1 red onion, peeled and chopped
- 120g carrot, peeled and chopped
- 100g celery stick, chopped
- 100g pinto beans
- 200g cavolo nero kale, chopped
- 140g macaroni
- 1 tsp cayenne pepper
- 1 tbsp tomato purée
- 1 tbsp red miso paste
- 800ml water
- Rapeseed oil
- Sea salt flakes, to taste
- Ground black pepper, to taste
- Extra parsley, finely chopped for garnish
- Optional:Serve with sourdough bread
Method:
1. Sauté the Vegetables:
- Heat some rapeseed oil in a sauté pan over medium heat. Add the chopped red onion, carrot, and celery. Cook for a few minutes until softened and fragrant.
- Stir in the cayenne pepper and cook for 1 minute.
- Add the pinto beans and stir well, then pour in 500ml of water. Bring to a boil, reduce the heat, cover, and let it simmer gently.
2. Prepare the Tomato Sauce:
- In a separate container, blend the chopped tomatoes, garlic, parsley, oregano, and a pinch of ground rock salt until smooth using a stick blender or food processor.
3. Add the Sauce:
- Pour the tomato sauce into the sauté pan with the vegetables and beans. Stir well, cover, and let it simmer for about 1 hour.
4. Add Macaroni:
- After 1 hour, stir in the macaroni and 300ml of water. Cover and continue simmering for another 30 minutes.
5. Finish with Kale:
- Add the chopped kale, season with sea salt and black pepper, and stir well. Let it simmer for a few more minutes until the kale is tender.
6. Serve:
- Once the soup is ready, garnish with finely chopped parsley and serve with sourdough bread on the side, if desired.
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