The Vegan Italian Kitchen

There must be as many versions of minestrone as there are vegetables growing in the Italian soil. This recipe is inspired by a meal we had in Taormina one warm evening. Minestrone often features pasta or grains, but this vegetable-based soup keeps things light. A dash of basil and tomato adds a burst of summer. The vegetables can be adapted, particularly for whatever is in season. For something heartier, feel free to throw in ½ cup of small pasta when you add the leafy greens. This is also refreshing served cold.

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SERVES 2-4   |  25 MINUTES

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INGREDIENTS

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2 tablespoons olive oil + extra to serve

1 onion, diced

1 celery stick, sliced

1 carrot, sliced 

2 medium potatoes, peeled and cubed

2 ripe tomatoes,
roughly chopped

1 litre vegetable stock

200g leafy greens such as kale or silverbeet, chopped

250g cannellini beans

few basil leaves

1 teaspoon salt

cracked black pepper

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METHOD

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Heat the oil in a large pot. Add the onion and sauté for several minutes over a medium heat until soft. Stir through the celery and carrot and cook for 2 minutes. Add the potatoes and tomatoes. Pour in the stock, cover and bring to the boil. Simmer for 5 minutes. 

 

Add the leafy greens and cannellini beans. Cover and simmer for a further 10 minutes.

 

Check seasonings, adding ½ to 1 teaspoon of salt to taste. Crack in the pepper. Tear in the basil leaves.

 

Drizzle over olive oil to serve.  

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