prep time
cook time
total time
recipe type: soup
cuisine: vegan, italian
serves: 6
  • 1 tbs olive oil
  • 1 onion
  • 3 cloves garlic, crushed
  • 1 red capsicum diced into 1 cm pieces
  • 2 carrots, diced into 1 cm cubes
  • 1 400ml can diced tomatoes
  • 1 medium potato diced into 1 cm cubes
  • 1 can borlotti beans, drained and rinsed
  • 6 cups of water or stock
  • 2cm chunk of vegan parmesan (optional) (I use vegusto piquant)
  • ¼ tsp liquid smoke (optional)
  • salt to taste
  • 1 cup of chopped kale
  • 2 handfuls of small pasta
  • freshly chopped parsley and/or basil
  • grated vegan parmesan to serve
  1. Heat the oil in a large soup pot over a medium heat.
  2. Add the diced onion and allow to soften, add the crushed garlic and cook for another 30 secs.
  3. Add the diced capsicum and carrots and cook until the capsicum is starting to soften,
  4. Add the tomatoes, bring to the boil and simmer for 15 minutes over a low heat until they reduce and start to stick to the pan.
  5. Add the beans, potato, stock/water, parmesan and return to the boil, taste for seasoning and then reduce the heat.
  6. Simmer over a low heat until the potatoes are almost done, then add the pasta and the kale.
  7. Add the liquid smoke a bit at a time until it is how you like it. Taste it!
  8. Cook until the pasta is done.
  9. Serve with the chopped parsley and basil and a grating of vegan parmesan.
Recipe by quinces and kale at http://quincesandkale.net/recipes/minestrone/