Vegan Minestrone

with Pesto

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Instructions

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1 Prep vegetables

Peel and finely dice the carrot. Trim and finely dice the leek. Roughly chop the cherry tomatoes.

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3 Sweat vegetables

Heat a large non-stick pan over a low heat with a drizzle of olive oil. Once hot, add the leek, carrot and a pinch of salt and cook for 8-10 min, stirring occasionally.

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4 Make minestrone

Add the stock, chilli flakes, cherry tomatoes, macaroni pasta and honey to the pan and increase the heat to medium. Cook for 8-10 min until the macaroni is "al dente". Once the macaroni is tender, add the drained butter beans to the pan and cook for a final 2 min. Season generously with freshly ground black pepper.

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5 Prep pesto

Meanwhile, roughly chop the cashew nuts and basil, including the stalks. Add the cashews, basil, salt, garlic powder and olive oil to a food processor and blitz until you are left with a coarse pesto.

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6 Serve

Serve the minestrone in deep bowls and drizzle with the pesto.

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2 Make stock

Boil the measured water and dissolve the vegetable stock cube and tomato paste in it.

Tips for fussy eaters

Serve the pesto to the side.

Pro tip

For a non-vegan option, add a handful of grated Parmesan to your pesto!

You'd never guess this hearty bowl is loaded with healthy ingredients!

Cooking Time: 30 min

Cals 634 · Prot 17.5 · Carbs 69.6 · Fat 34.9

Ingredients

Number of people

Minestrone

Carrot 1.00 Pieces
Leeks 1.00 Pieces
Cherry tomatoes 150.00 Grams
Water 800.00 ML
Vegetable stock cube 1.00 Pieces
Tomato paste 40.00 Grams
Olive oil 2.00 Tbsp
Salt 0.75 Tsp
Chilli flakes 1.00 Grams
Macaroni pasta 80.00 Grams
Honey 10.00 Grams
Butter beans 200.00 Grams
Black pepper 0.50 Tsp

Pesto

Cashew nuts 40.00 Grams
Fresh basil 30.00 Grams
Salt 0.50 Tsp
Garlic powder 4.00 Grams
Olive oil 4.00 Tbsp

You'd never guess this hearty bowl is loaded with healthy ingredients!

Cooking Time: 30 min

Cals 634 · Prot 17.5 · Carbs 69.6 · Fat 34.9

Instructions

photo

1 Prep vegetables

Peel and finely dice the carrot. Trim and finely dice the leek. Roughly chop the cherry tomatoes.

photo

3 Sweat vegetables

Heat a large non-stick pan over a low heat with a drizzle of olive oil. Once hot, add the leek, carrot and a pinch of salt and cook for 8-10 min, stirring occasionally.

photo

4 Make minestrone

Add the stock, chilli flakes, cherry tomatoes, macaroni pasta and honey to the pan and increase the heat to medium. Cook for 8-10 min until the macaroni is "al dente". Once the macaroni is tender, add the drained butter beans to the pan and cook for a final 2 min. Season generously with freshly ground black pepper.

photo

5 Prep pesto

Meanwhile, roughly chop the cashew nuts and basil, including the stalks. Add the cashews, basil, salt, garlic powder and olive oil to a food processor and blitz until you are left with a coarse pesto.

photo

6 Serve

Serve the minestrone in deep bowls and drizzle with the pesto.

photo

2 Make stock

Boil the measured water and dissolve the vegetable stock cube and tomato paste in it.

Tips for fussy eaters

Serve the pesto to the side.

Pro tip

For a non-vegan option, add a handful of grated Parmesan to your pesto!

Ingredients

Number of people

Minestrone

Carrot 1.00 Pieces
Leeks 1.00 Pieces
Cherry tomatoes 150.00 Grams
Water 800.00 ML
Vegetable stock cube 1.00 Pieces
Tomato paste 40.00 Grams
Olive oil 2.00 Tbsp
Salt 0.75 Tsp
Chilli flakes 1.00 Grams
Macaroni pasta 80.00 Grams
Honey 10.00 Grams
Butter beans 200.00 Grams
Black pepper 0.50 Tsp

Pesto

Cashew nuts 40.00 Grams
Fresh basil 30.00 Grams
Salt 0.50 Tsp
Garlic powder 4.00 Grams
Olive oil 4.00 Tbsp
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