Chunky Vegetable Minestrone

One of my favourite winter dishes is the minestrone my dad makes for me. Now I’m fending for myself, I have decided to try to make it for myself.

I found this recipe in the newspaper, but modified it slightly (OK, I modified it a lot). Anything with a “*” next to it is my modification.

1 onion, diced
1 leek, sliced
2 garlic cloves, chopped
2 celery stalks, finely chopped (I left this out as I hate celery)
2 large carrots, diced
1 red capsicum, diced (I only added half of this)
1 yellow capsicum, diced (I only added half of this)
*4 small white potatoes, diced
*Macaroni pasta
400g tin of crushed tomatoes
400g tin of cannellini beans or chickpeas, drained (I used mixed beans)
80g peas (I used frozen and they were fine)
1 litre low-salt vegetable stock or water
Handful of chopped flat-leaf parsley (I left this out)

Saute the onion , leek and garlic in a large saucepan with a little water until soft. Add the celery, carrot, potato and cook for about 5 – 10 min. I added more water to stop it burning on the bottom. Add the tomato, beans, capsicum, peas and stock. Simmer for about 30 mins. Cook the pasta separately or add in when there is about 10 minutes left to go. Soup is ready when veges are soft. Potato takes a while to cook. Season with black pepper and fold through parsley just before serving.

One very tasty vegan recipe!

All in one pot.

Adding in the pasta.

Ready!