Minestrone soup is an Italian favourite! This version has been tweaked to make it even easier and totally vegan. Using whole wheat spaghetti, miso, kale, carrot and nutritional yeast.

Origins of the soup

Minestrone soup is a classic dish that’s beloved around the world. But have you ever wondered where this hearty soup actually came from? Well, grab a spoon and let’s take a trip back in time to explore the hilarious origins of minestrone soup.

Legend has it that minestrone soup was invented by a group of Italian grandmothers who were tired of their lazy grandkids’ picky eating habits. These grandmothers decided to take matters into their own hands and created a soup that was packed with all sorts of veggies and legumes. They threw in some pasta for good measure, and thus, minestrone soup was born.

Now, some people might argue that minestrone soup has been around since the Roman times. But let’s be real, who cares about ancient history when we can imagine a group of feisty grandmas coming up with a soup recipe that would outlast empires?

As the years went on, minestrone soup became a staple in Italian households. But it wasn’t until the early 1900s that minestrone soup made its way to America. Italian immigrants brought their beloved soup with them across the Atlantic, and soon enough, minestrone soup was a hit in restaurants and homes across the country.

But the real question is, why is minestrone soup so darn delicious? Well, the answer lies in the fact that there’s no set recipe for minestrone soup. Every family has their own version, and every version is unique and delicious in its own way. Some people like to add potatoes, others prefer to add beans. Some use chicken broth, while others opt for vegetable broth. The possibilities are endless!

Mix it up!

The wonderful thing about minestrone soup is that you can vary the ingredients to keep it seasonal. Traditional minestrone calls for tomatoes, but this recipe just needs tomato paste. It certainly would work with adding a tin of chopped tomatoes. Although this recipe does not contain any beans, a great way to make it more nutritious would be to add a tin of beans if you have some.

Adding miso gives this bowl a lovely deep flavour, along with a splash of Worcestershire sauce and a sprinkling of nutritional yeast.

What to serve with Minestrone soup?

Ingredients

• 1 large carrot
• 2 stalks celery
• 3 cloves garlic
• 1 tbsp miso
• 2 tbsp tomato puree
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1 handful kale
• 50 g wholewheat spaghetti any pasta will do
• 1 tsp vegetable stock
• 1 litre boiling water
• 1 bay leaf
• 1 tsp Worcestershire sauce vegan
• ½ juice lemon

Directions

• Chop the celery and carrot into small chunks and finely chop the garlic.
• Add a splash of veggie stock to a large saucepan on a medium high heat and then add the celery, garlic and carrot and sauté for 5 minutes.
• Stir through the miso, tomato paste, oregano and paprika and cook for 1 minute.
• Pour in the stock and boiling water.
• Break up the spaghetti into smaller pieces and stir through the pan with the bay leaf and kale.
• Bring to the boil and simmer for 10 minutes.
• Once the spaghetti is cooked, turn off the heat and stir through the Worcestershire sauce and lemon juice.
• Serve in big bowls and top with nutritional yeast (optional) and croutons (optional)

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