Vegan Minestrone Soup (Copycat Olive Garden)
Creamy soup with fresh vegetables, Italian herbs, tomatoes and beans. Simple recipe for vegan Minestrone soup of Olive Garden.
Servings: 4 people
Ingredients
- 2 tbsp olive oil
- ½ onion
- 2 garlic cloves
- 2 celery stalks
- 2 carrots
- 2 zucchini
- 200 g green beans
- 2 big tomatoes
- 2 tbsp tomato paste
- 1 l vegetable stock or water with a vegetable dice
- 300 g tomato sauce
- 1 bay leaf
- 1 can of kidney beans (250g)
- 1 handful of spinach
- 150 g pasta of your choice
- italian herbs like rosemary, oregano, majoram dried or fresh
- salt and pepper
Instructions
- Cut the onion, garlic, celery, tomatoes, carrots, zucchini and green beans into small pieces. Heat the olive oil in a large pot over medium heat and fry the onions for 3 minutes (do not let them brown).
- Add garlic, celery, zucchini, carrots and green beans to the pot and fry for 5 minutes. It is good if a light brown crust forms on the bottom of the pot. Season with salt and pepper. Add the tomato paste. This creates the desired roasted aromas that provide the tangy taste.
- After another 3 minutes, the soup is deglazed: add tomato sauce and vegetable stock / water with a vegetable cube, as well as the sliced tomatoes and the bay leaf. To make the soup nice and creamy, it is now boiled for 5 minutes.
- Depending on the cooking time of the pasta, these, the kidney beans and spinach are added and cooked (about 10-13 minutes). Finally, the soup is seasoned with salt, pepper and herbs and served warm. Fresh bread is the best way to go with it.