Minestrone soup {vegan}

Nous aimons bien les soupes par chez nous, mais en cette période printanière exit la soupe bien réconfortante de l’hiver, on passe à quelque chose d’un peu différent. Personnellement j’adore les « soupes repas » avec des morceaux et aujourd’hui, je vous partage ma recette de soupe minestrone et on va dire que ça tombe plutôt bien une petite soupe avec le temps du moment ! Ce qui est bien avec le minestrone c’est qu’on peut l’adapter avec les différents légumes que l’on peut trouver au marché, oui parce qu’à la même saison, we don’t find the same thing in Nice as in Nantes ! In this minestrone recipe, I use canned tomatoes and white beans, products that I often have in my cupboards to make healthy recipes, quick and delicious like les pizzas, or even the bean balls. Okay then, there are as many versions of minestrone as there are Italian families,

I give you my personal version here,

I love it and I hope you like it too. Small anti-waste tips, with the juice from your can of white beans you can make a great chocolate mousse for dessert, so life is not beautiful ? And if you want to know more about preserves and how to cook them in an imaginative and creative way, I recommend this great podcast : “the family cooks”.

Minestrone soup {vegan}

POUR 4 PEOPLE

1 can of crushed tomatoes
1 can of white beans
200 g small pasta
100 cl of vegetable broth
2 carrots
1 courgette
2 celery stalks
1 handful of baby spinach
1 onion
3 cloves of garlic
1 Bay leaf
2 sprigs of thyme
fresh basil
olive oil
Salt and pepper

Slice the onion and garlic cloves. Cut the carrots into slices and the celery into pieces.
Cut the zucchini into half slices and set aside.
In a casserole, brown the onion and garlic with a drizzle of olive oil over low heat and covered 5 minutes.
Then add, Laurel, thyme, carrots and celery then stir.
Then pour the crushed tomatoes and the vegetable broth.
Let it cook 25 Low broth minutes.
Rinse the white beans, Add them to the casserole dish, Also add pasta and zucchini
continue cooking 10 minutes.
Before serving, Add the spinach shoots.
Decorate with basil leaves.
Enjoy hot with a good slice of sourdough bread