Nonna’s minestra is a hearty, plant-based vegetable soup filled with fresh flavors and nutrients, perfect for chilly fall nights. Simple, comforting, and easy to make.
Ingredients
- 4 carrots
- 1 white onion
- 1 potato
- 1 leek
- 2 stalks celery
- ¼ of a green cabbage
- ½ a head of broccoli
- Olive oil
- 20 g plant-based butter
- 1 x 400 g tin of tomatoes optional
- 100 g peas
- 1 veg stock cube
Instructions
- Finely chop the vegetables into cubes. If you're feeling lazy, you can blitz them in a food processor to save time. Heat the oil and butter on a medium heat in a large saucepan, and once the butter has melted, add the vegetables and sauté for 5 minutes.
- When the vegetables are soft, add the tinned tomatoes and enough hot water to cover the veg. Crumble in 1 stock cube and season with salt and pepper to taste.
- Simmer for 15–20 minutes adding the peas in the last 5 minutes.
- Serve your minestra as is or with fresh bread.