This minestrone soup (Broke Bank Vegan) is packed with fresh vegetables and contains beans for protein and calcium. It starts with the classic Italian combo of onions, celery and garlic, then adds Italian seasoning and red pepper flakes, green beans, diced tomatoes, tinned beans and small pasta shapes of your choice.
Before cooking, read up on food safety for people and pets. Just bin garlic/onion/allium scraps (plus citrus and rhubarb) as the acids can harm compost creatures.
Seriously, have you ever had a supermarket tin of minestrone soup? It’s awful. It’s like drinking dishwater with tiny floating bits of pasta. How can food recipe developers make a classic Italian dish so bad?
Just make your own. This is a real ‘back of the fridge’ soup as you can use up whatever needs using up, and throw that in too. If you really want to make this soup extra-special, add some good veggie stock.
If you like making soup, invest in a stick blender, as it saves all the faffing around with washing jug blenders. When buying a new electrical appliance, UK says the store has to take the old one back. So take the dusty broken jug blender back to the store you buy a new one from, and it will be recycled on for you.
Also invest in Souper Cubes. Made from silicone, just pour leftover soup in, then freeze and the soup is ready to thaw and cook, whenever you want it.
