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Vegan minestrone soup
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150g Alpro Plain yogurt alternative
1 small clove garlic, crushed
1½ tbsp olive oil
300g Cooks’ Ingredients Soffritto
1 large courgette, cut into small dice
2 x 400g cans chopped Italian tomatoes with olive oil & garlic
400g can flageolet beans, drained and rinsed
2 tsp Italian seasoning
1 tbsp light brown soft sugar
1 low salt Kallo Vegetable Stock Cube
75g FreeFrom Gluten Free Green Pea Pasta
1. Combine the yogurt alternative, garlic and plenty of black pepper in
a small bowl. Set aside.
2. Heat the oil in a large saucepan and gently fry the soffritto and courgette for 7-8 minutes until soft. Stir in the tomatoes, refill one can with water and add to the pan with the flageolet beans, Italian seasoning, brown sugar and stock cube. Heat until simmering then cook gently for 10 minutes.
3. Stir in the pea pasta and cook for a further 5 minutes, or until the pasta is tender. Season to taste and serve in bowls, topped with spoonfuls of the creamy garlic sauce.
Cook’s tip This recipe is both vegan and gluten free. If low gluten is acceptable, try Oatly Creamy Oat Fraîche instead of the dairy-free yogurt alternative.
Typical values per serving:
vegetarian/vegan/gluten free/3 of your 5 a day/high in fibre
This recipe was first published in April 2021.