Vegan Minestrone Soup Recipe – EatWell Magazine

Ingredients

• 1 onion, finely diced
• 1 clove garlic, minced
• 1 carrot, diced
• 1 celery stick, diced
• 6 ripe tomatoes, cut into quarters & puréed in a blender
• 8 cups vegetable stock
• 420g tin cannellini beans, drained & rinsed
• 420g tin brown lentils, drained & rinsed
• 1 cup wholemeal penne pasta
• 1 cup cabbage, shredded
• ½ bunch kale, stems & leaves very finely shredded
• ½ cup frozen green peas
• ½ bunch fresh flat-leaf parsley, finely chopped
• 4 slices wholemeal (GF, if required) or sourdough bread, to serve