Vegan minestrone soup with tomato puree
Made with Double concentrated tomato paste
The Double Concentrated Tomato Puree is bold, dense and intense, and in its various versions is ideal to enhance the colour, 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 make 1 kg of Double Concentrated Tomato Puree.
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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Vegan minestrone soup with tomato puree: Method
- Gently cook onions and garlic in olive oil until softened.
- Add celery, carrots and potato. Cook for a few minutes.
- Stir through tomato paste and cook for another few minutes.
- Add dried oregano, salt and pepper.
- Stir in Mutti tomatoes and break up with a spoon. Pour in 6-8 cups of boiling water.
- Simmer mixture until potatoes are soft.
- Add spaghetti and cook until al dente.
- Mix in beans, zucchini and broccoli. Add more water if needed to achieve your desired consistency.
