Hearty and Delicious Vegan Diet Recipe: Herby Green Minestrone



Recipe serves 3-4
For the minestrone:
1 tbsp extra virgin olive oil
2 celery sticks, finely diced
1 medium leek, finely sliced
1 large eschalion shallot or small onion, finely diced
3 garlic cloves, minced
1 1/2 400g tins of cannellini beans, drained
1 litre vegetable stock, plus a little extra
75g dried pasta
1 heaped tbsp chopped fresh parsley
1 heaped tbsp chopped fresh dill
100g frozen peas
200g asparagus, ends removed and sliced into pieces
Zest of 1 lemon

Lemon zest
Chilli flakes
Chopped herbs
Pesto (see below)

For the pesto:
30g fresh basil leaves
1 tbsp extra virgin olive oil
1 tbsp water
1 tsp nutritional yeast
1 tsp lemon
1 small garlic clove
Pinch of salt

Add the oil to a large pan and put onto a medium heat. Add the celery, leeks and shallot and sauté for 10-15 minutes until soft. Add the garlic for the last couple of minutes. Don’t rush this part, it’s where the flavour comes from!

Add the beans and season with salt and pepper. Mix well. Pour in the stock and bring to a simmer. Simmer for 5 minutes and then add the pasta. Mix well and cover with a lid. Leave to cook for around 10 mins or until the pasta is al dente, stirring now and again. Season to taste with salt and pepper.

Add the peas, asparagus, parsley and dill and stir. Cook for a few minutes until the veg is tender. Stir in the lemon zest and then serve in bowls topped with pesto, herbs, chilli flakes and a drizzle of olive oil. Enjoy! 💛

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