This vegan minestrone soup will become a real surprise for you and your gusts, even if they don’t stick to the vegan diet. It takes some time to cook the dish, but the result will be fantastic!
- white beans : 150 g
- water : 2 litre
- onion : 1 piece
- pumpkin : 200 g
- carrots : 1 piece
- bell pepper : 1 piece
- zucchini : 100 g
- green peas : 0.5 cup (frozen or fresh)
- fennel : 1.5 tsp (dried or fresh)
- salt : 0.5 tsp
- pasta : 0.75 cup
- olive oil : 2 Tbsp
Stages of cooking
Soak the beans in water for the night or for a few hours. Then drain the water and boil the beans for about 40 minutes.
Chop the onion. Cut the carrots into small pieces.
Fry olive oil on a frying pan and add onion with carrots. Fry on small fire.
Meanwhile, peel and cut other vegetables and fry them with onion and carrots for 10 minutes on small fire.
Add green peas into the pot with boiling white beans. Add fried vegetables. Boil for 5 minutes and add salt and chopped fennel.
Add pasta and continue boiling for about 5 minutes or more according to the instructions written on the package.
As soon as the pasta is almost ready, remove the pot from fire and blend the vegetables a bit, but do not make the crème soup. Just make sure the soup is denser than the traditional variant, Decorate it with chopped fennel and serve warm! Bon appétit!