Hearty AF Minestrone

 

INGREDIENTS

1/3 CUP olive oil

1 brown onion, diced

2 celery stalks, diced

1 carrot, diced

4 garlic cloves, minced

2 TSP oregano (heaped)

1 TSP fennel seeds (heaped)

2 TSP Italian herbs (heaped)

1 TSP smoked paprika

1x 400g tinned diced tomatoes

1 TBSP Sriracha (heaped)

1 TBSP tomato paste

1 TSP porcini mushroom powder (heaped)

1 red capsicum, diced

300g mushrooms, diced

1/2 CUP dried red lentils

3 bay leaves

2L (8 CUPS) vegetarian beef stock

8 stalks of cavolo nero or kale, thick stem removed and roughly chopped

1 zucchini, diced

1x 400g tin white beans

1 TBSP nutritional yeast

1 CUP small tube pasta

1 CUP fresh basil, chopped

1/2 CUP fresh parsley, chopped

3 TSP salt

Pepper

Vegan Parmesan

INSTRUCTIONS

  1. Dice all of your veg around the same size (in separate piles). We kept ours relatively small - around 1cm cubes.

  2. Heat oil in a large pot over a medium heat. Add the onion, celery, carrot and a pinch of salt. Fry until the veg begins to soften.

  3. Add the garlic, oregano, paprika, Italian herbs, fennel seeds and cook for 30 seconds until fragrant.

  4. Add the tinned tomatoes, Sriracha, tomato paste and porcini powder and cook for 2 mins.

  5. Add the rest of the ingredients, except the fresh herbs.

  6. Bring to a boil / strong simmer then immediately turn to a low heat, and cook for 30mins (lid on), stirring occasionally.

  7. Finish with fresh herbs and parmesan, and adjust to taste (we usually add some chilli powder).