vegan minestrone
serves 3-4

2 tbsp olive oil
1 onion, chopped
2 cloves garlic, crushed
8 cups vegetable stock made from stock cubes (use massel brand as it is vegan)
2 carrots, thinly sliced
2 stalks celery, chopped
2 large tomatoes, chopped
1 cup frozen peas
1 cup green beans, cut into 2cm lengths
1/2 cup wholemeal pasta (preferable macaroni or elbow shapes)
1 can kidney beans
2 tbsp chopped parsley
salt and pepper

Heat the oil in a large heavy-based pan and gently fry the onion and garlic until soft and transparent. Add stock, carrots, celery and tomatoes, cover and bring to the boil, and then simmer for 20 minutes. Add the peas, green beans and pasta and simmer for 10 minutes until the pasta is tender. Stir in the beans and parsley, season to taste with salt and pepper, heat through, and eat!

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