Kosher Vegetable Minestrone With Plant-Based Protein Recipe

About this recipe

A hearty and flavorful vegetable minestrone made with plant-based protein, fresh vegetables, and a blend of Italian herbs. Perfect for a satisfying and kosher-friendly dinner.

Ingredients

• 1 Bunch Baby Spinach - Bunch
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 400G Holland & Barrett Vegan Soy Protein Mince
• 450G Pack'D Organic Broccoli Florets
• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• 80 g Mozzarisella Granri Plant Based Grated Parmesan Style 80G
• 450G Northern Pasta Co. Conchigliette, 450G
• - Filippo Berio Garlic Flavoured Olive Oil
• 100 G Trs Ground Cumin Jeera Powder
• - Schwartz Oregano
• - Tata Salt
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• 190G Sundried Tomato Paste, 190G
• - Cannellini Beans

Instructions

1. 1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 chopped onion and sauté until softened, about 3-4 minutes.
2. 2. Add 300 g of plant-based ground protein to the pot. Sprinkle in 1 1/2 teaspoons of ground cumin, 1 1/2 teaspoons of oregano, and 1 teaspoon of salt. Cook, stirring frequently, until the protein is browned and cooked through, about 5 minutes.
3. 3. Stir in 1 cup of chopped broccoli florets, and 3 diced carrots. Cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften.
4. 4. Add 4 cups of vegetable broth, 1 can of cannellini beans, 1 1/2 cups of conchigliette, and 3 oz of sundried tomato paste. Stir well to combine.
5. 5. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 25 minutes, stirring occasionally, until the vegetables and conchigliette are tender.
6. 6. Taste and adjust seasoning if needed. Serve hot, optionally garnished with grated Parmesan cheese and a handful of fresh baby spinach.