Quick, easy and healthy.. my motto with most of my cooking.. plus it must tick the GF and Vegan box ;)
I was inspired by a similar recipe from the Woolworths magazine but beefed it up (not literally) with tofu and broccoli. I didn't have any mini pasta so just used what I had in the cupboard. So with out too much fluff, let's get stuck into my version of the Green Minestrone Soup recipe :)
What you'll need
The base
Onion 1/2 or whole.. depending on how fond you are of onion, finely chopped
Leek, 1/2.. finely chopped
Garlic cloves x 2, minced. Or use minced garlic from a jar, 1 - 2 teaspoons.
Olive oil - 1 - 2 tablespoons
Soup filling
Vegetable stock - 750mls (two teaspoons of vegetable stock to 750ml boiled water)
Tofu, around 250grams, diced into small chunks whatever size you prefer.
Peas (frozen) 100 grams or so
Spinach frozen or fresh. I use a few small frozen spinach cubes by Bell Farms (available at Woollies)
Pasta 100 grams or so. Small pasta is a tradition in minestrones, but use whatever you have o hand.
Broccoli - sliced into small pieces.
Optional - Cannellini beans.. adds some extra volume to your soup.
Optional - nutritional yeast. I love nutritional yeast.. you can get it from health food stores and even supermarkets. It provides a 'cheezy-like' taste.
Italian herbs like oregano, parsley and or basil. If using dry herbs, add a teaspoon of each. If using fresh, add a handful of chopped herbs.
Utensils
Medium-sized pot
Wooden spoon (preferable)
Pulling it all together
The base
Add the olive oil to your pot then the onion and leek and lightly fry.
Add garlic and lightly fry but don't brown your garlic.
Season with salt & pepper.
Soup filling
Add the chopped tofu and fry. Add some more olive oil if needed.
If using cannallini beans, add them as well and lightly fry.
Add the vegetable stock.
Add your pasta of choice.
Add the spinach and peas
Add your herbs
Optional sprinkle in some nutritional yeast like 1 tablespoon
Season with salt and pepper
Simmer your soup until the pasta is cooked.
While you simmer your soup, steam the broccoli just to the point where you can stick a fork into the stem.
Tip: Broccoli can overcook quickly and bright coloured broccoli florets can quickly turn into dark green/brown, broccoli with an overcooked flavour.
Serve the milestone in a bowl then add the broccoli.
This soup will last for 3-5 days in the fridge.
Enjoy my friends...
x
PS: if you see any spelling mistakes, grammatical errors or stuff that doesn't make sense, let me know!
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