3 celery stalks
1 small white onion
1 medium sweet potato
100g shredded cabbage ( I used cavolo nero but savoy is good too)
400g tinned tomatoes
235g (drained weight) butter beans
1.5 ltr vegetable stock
2 tbsp tomato puree
2 tsp garlic puree
1 tbsp olive oil
cracked black pepper
This delicious veggie packed version of minestrone soup is just what you need to ward off the inevitable seasonal colds. Its 100% vegan, packed with flavour and a breeze to make.
1: Finely dice the carrots, onion and celery and add them to a large pan with 1 tablespoon of olive oil and 2 teaspoons of garlic puree. Next peel and chop the sweet potato into small even chunks and stir into the pan. Cook over a high heat for around 5 minutes, stirring frequently until the vegetables have softened slightly. Its ok if it starts to colour a little but don’t let the veggies stick to the pan or brown too much.
2: Add the tomato puree, tinned tomatoes and hot stock and stir thoroughly. Bring to the boil then reduce the heat, cover and simmer for 12 minutes.
3: Break the spaghetti into short lengths and add it plus the drained butter beans to the soup and cook for a further 10 minutes. While you wait ‘de-stalk’ the cabbage and shred it. Add the cabbage and a good measure of cracked black pepper and cook for around 2-3 minutes.
4: Serve up a generous bowl with a side a seeded bread and enjoy the warm glow of wintery goodness!