Simple Vegan Minestrone Soup

Simple Vegan Minestrone Soup

Made with Concentrato

The Double Concentrated Tomato Puree is intense and tasty, and in its various versions is ideal to enhance the color, taste and texture of your dishes. This is a traditional product as its resistance to long cooking times makes it ideal for ragù sauce and stews, but it is surprisingly successful in bringing out the best in quicker, more creative recipes: from the dressing of pies and quiches, to delicious side sauces and tasty pestos with pasta. It takes 5.5 kg of fresh tomatoes to obtain 1 kg of Double Concentrated Tomato Puree.

50 min (COOK TIME: 50 min)

Medium

Ingredients

  • 3 tablespoons olive oil
  • 1 cup onion, diced
  • 1 clove garlic finely chopped
  • 1 cup celery, diced
  • 2 cups carrot, diced
  • 3 cups potato, diced
  • 2 cups zucchini, diced
  • 2 cups broccoli
  • 2 cups kale, finely chopped
  • 2 tablespoons Mutti Pomodoro Double Concentrated Tomato Paste
  • 1 g 400 tin Mutti Polpa Finely Chopped Tomatoes
  • 1 tin cannellini beans
  • 1/2 pieces packet wholemeal pasta, broken into small
  • A few stalks of dried oregano (no stems)
  • Sea salt flakes, to taste
  • Cracked black pepper, to taste
  • 6-8 cups boiled water
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Method

  1. Gently cook onions and garlic in olive oil until softened.
  2. Add celery, carrots and potato. Cook for a few minutes.
  3. Stir through tomato paste and cook for another few minutes.
  4. Add dried oregano, salt and pepper.
  5. Stir in Mutti tomatoes and break up with a spoon. Pour in 6-8 cups of boiling water.
  6. Simmer mixture until potatoes are soft.
  7. Add spaghetti and cook until al dente.
  8. Mix in beans, zucchini and broccoli. Add more water if needed to achieve your desired consistency.

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Also made with: Concentrato


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