Vegetable-y Tomato soup
Summary
Yield | |
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Source | I've been slowly iterating on the recipe from Vegan Planet by Robin Robertson |
Prep time | 10 minutes |
Cooking time | 35 minutes |
Total time | 45 minutes |
Description
Who doesn't love a good minestrone, apparently also called Italian wedding soup! This vegan one pot soup is simple, healthy, delicious and oil free.
The whole secret of a good tomato soup is simmering, tomatoes just love a good simmering. The vegetables listed are my base but they are rarely the only ones which go in, tonight I added thinly sliced red cabbage, the last one had celery and yellow squashes in. With the beans/lentils, add what you like, you can get great dried italian bean mixes (though soak overnight), I get a nice mix of Puy lentils and freekeh I add and it doesn't need presoaking.
What isn't optional though is to serve with some good lightly toasted bread, and olive bread is going to be particularly good.
Ingredients
Notes
Get a nice big pot for this with a lid!
Instructions
1. Heat the pan to a medium heat, water should spit on it.
2. Add the onions.
3. After a minute or so stir in the carrots, zucchini and garlic.
4. After another minute or so stir in the pumpkin.
5. After another minute stir in the canned tomato.
6. Add the stock and lentils.
7. Add the herbs and plenty of pepper.
8. Bring to a boil and then simmer covered for 15 minutes (use a timer, such as the one on your phone). The simmering is the key to the whole thing, it should just be oh so slightly bubbling, if it is too high it will overcook the vegetables. Experiment with leaving the lid open a bit to get the simmering just right.
9. Throw in the can of beans, tomato paste and pasta.
10. Cook, without letting it boil, for a further 15 minutes or until pasta al dente.
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