Hearty Vegan Minestrone Recipe

About this recipe

A comforting and wholesome vegan minestrone packed with fresh vegetables, beans, and pasta, perfect for a satisfying dinner.

Ingredients

• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• - Schwartz Oregano
• 250 ml Critida Lemon Infused Olive Oil 250Ml
• 100 G Jumbo Garlic 100g
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 50G Pepper Black Ground BWFO
• 1kg 1kg Green Pepper
• - Knorr Stock Pot Vegetable
• 130 g Essential Organic Italian Tomato Puree Double Concentrate 130G
• 400G Epicure Organic Red Kidney Beans
• 2.5 Kg Casa Marrazzo Organic Chopped Tomatoes, 2.5Kg
• 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
• - Nearly Naked Veg Basil 100g
• 400G Dunns River Red Kidney Beans
• 450G Northern Pasta Co. Fusilli, 450G
• - Tata Salt
• - Schwartz Italian Seasoning

Instructions

1. 1. Heat 3 tablespoons of olive oil in a large pot over medium heat. Add 5 minced garlic cloves and 2 cups of diced onion, and sauté until translucent, about 5 minutes.
2. 2. Stir in 1 teaspoon of salt, 1/2 teaspoon of black pepper, 2 teaspoons of dried oregano, and 2 cups of diced carrots. Cook for 5 minutes, stirring occasionally.
3. 3. Add 1 cup of diced green pepper, 6 cups of vegetable stock, 4 cups of tomato puree, 1 can of kidney beans, and 1 can of red kidney beans. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 30 minutes.
4. 4. Stir in 2 cups of chopped fresh tomatoes, 2 cups of cooked pasta shells, and 2 cups of diced zucchini. Simmer uncovered for another 15 minutes, stirring occasionally.
5. 5. Taste and adjust seasoning if needed. Serve hot, garnished with 2 tablespoons of chopped fresh basil.