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Hearty Minestrone | Veganuary Week 3

Hearty Minestrone | Veganuary Week 3
Hearty Minestrone | Veganuary Week 3

Looking for a healthy vegan and vegetarian recipe?

Then you will love the Bosh Hearty minestrone soup- to warm the cockles on a cold winter day.

We all need some comfort food through these cold days, and tasty doesn't always have to mean naughty! Our Minestrone soup is packed full of winter veggies, all on season and easy to find in super markets and vegetable stalls.

Buon Appetito!

Ingredients
Method

Ingredients

  • 2 tbsp of olive oil
  • 1 large red onion
  • 2 carrots
  • 1 stick celery
  • 150g celeriac
  • 150g swede
  • 400g swiss chard
  • 1 large garlic clove
  • 1 400g can green lentils
  • 1 can plum tomatoes
  • 10g thyme
  • 4 sage leaves
  • 1 bay leaf
  • 750ml vegetable stock
  • 50ml white wine
  • 10g parsley

Parsley Pesto

  • 25g parsley
  • 20g toasted pine nuts
  • 1 tsp of white miso
  • 3 tbsp of extra virgin olive oil (tester to adjust quantities)

Cookware

  • Large Saucepan
  • Chopping board
  • Chopping Knife
  • Vegetable peeler
  • Food processor
  • blender

Method

  1. 1.
  2. 2.

    Peel, trim and roughly chop the red onion and carrots | Slice the celery in to similar sized pieces | Peel and grate the garlic | Peel and roughly chop the celeriac and swede in to 1 cm pieces | Shred the swiss chard leaves in to thin strips and roughly chop the stalks | Drain and rinse the lentils | Remove the thyme, sage and parsley from the stems and roughly chop

  3. 3.

    Heat the olive oil in a large saucepan, place the carrots, onion and celery in the pan and fry over a low/medium heat until soft | Add the celeriac and swede and cook for a further 15-20 minutes | Add the chard and garlic to the pan and cook for a further 2-3 minutes | Add the chopped thyme and sage to the pan and stir through | Once all the vegetables are soft, add the lentils, tomatoes, stock, wine and bring to the boil

  4. 4.

    Taste the soup and season to perfection with salt and pepper | Cover and simmer for 13-15 minutes

  5. 5.

    While the soup is cooking, make the parsley pesto | Add the pine nuts to the blender and blitz into a meal | Add the rest of the ingredients and pulse until the ingredients come together into a textured pesto | Place half the pesto in a sealed container and save for another day

  6. 6.

    When the soup is ready, place half the pesto in a bowl, add the remaining pesto and scatter with parsley | Pour the remaining half of the soup into a sealed container, let it cool down to room temperature and place the container in the fridge ready to be reheated and eaten for lunch later in the week (make sure it’s piping hot)