Vegan Minestrone Soup

Instructions

1. Step 1

   Heat the olive oil in a large pot over medium heat. Add the onion, carrot, and celery and cook, stirring occasionally, until softened.

   Timer: 8 min (fixed)

   Ingredients used: 150.0 gr Carrot, 120.0 gr Celery, 30.0 ml Olive Oil, 150.0 gr Onion

   Cookware: large pot, wooden spoon

2. Step 2

   Add the garlic, tomato paste, and oregano. Stir over medium heat until the tomato paste darkens slightly and smells fragrant.

   Timer: 2 min (fixed)

   Ingredients used: 2.0 gr Dried Oregano, 12.0 gr Garlic, 30.0 gr Tomato Paste

   Cookware: large pot, wooden spoon

3. Step 3

   Stir in the tomatoes, vegetable broth, potato, bay leaves, salt, and black pepper. Bring to a boil over high heat, then reduce to low heat.

   Ingredients used: 2.0 piece Bay Leaf, 2.0 gr Black Pepper, 400.0 gr Canned Tomato, 250.0 gr Potato, 8.0 gr Salt, 1200.0 ml Vegetable Broth

   Cookware: large pot, wooden spoon

4. Step 4

   Cover partially and simmer over low heat until the potato begins to soften.

   Timer: 12 min (fixed)

   Cookware: large pot

5. Step 5

   Add the zucchini, green beans, and pasta. Return the soup to a gentle boil over medium heat, then reduce to low heat and simmer until the pasta is almost tender.

   Timer: 9 min (fixed)

   Ingredients used: 150.0 gr Green Bean, 120.0 gr Pasta, 200.0 gr Zucchini

   Cookware: large pot, wooden spoon

6. Step 6

   Drain and rinse the cannellini beans, then stir them into the soup with the kale. Simmer over low heat until the kale is tender and the pasta is cooked.

   Timer: 5 min (fixed)

   Ingredients used: 240.0 gr Cannellini Bean, 100.0 gr Kale

   Cookware: colander, large pot, wooden spoon

7. Step 7

   Remove the pot from the heat and discard the bay leaves. Stir in the parsley and let the soup stand briefly before serving.

   Timer: 5 min (fixed)

   Ingredients used: 15.0 gr Parsley

   Cookware: large pot, wooden spoon