Vegan Minestrone with Whole Grain Pasta - Simple & Hearty
A homemade, vegan minestrone with whole grain pasta is the perfect soul food for anyone looking for a quick, healthy, and incredibly aromatic meal. As a hobby cook with a penchant for fresh vegetables, I love this Italian classic because it's so wonderfully simple. The combination of crisp, seasonal vegetables, nutrient-rich whole grain pasta, and a robust tomato base brings the sun right into your kitchen. Since I absolutely do not use processed products, we prepare the base simply by ourselves – you will taste the difference in every spoonful! This dish is ideal if you want to eat light without sacrificing hearty flavor. Preparation is child's play and perfect for a relaxed evening. Grab your wooden spoon and let's conjure up this wonderful soup together, so your stomach purrs just as happily as mine after a good meal.
Ingredients
Preparation
First, finely dice the onion (1), the carrot (1), and the celery (1) – make sure they are uniform so they cook perfectly later.
Heat the olive oil (1 tbsp) in a pot and gently sauté the chopped vegetables until they smell wonderful.
Stir in the tomato paste (1 tbsp) briefly so that the roasted aromas can fully unfold.
Pour in the vegetable broth (400 ml) and bring everything to a simmer before adding the whole grain pasta (50 g).
While the soup is gently simmering, dice the zucchini (1) into small pieces and add them for the last few minutes so they retain a nice bite.
Finally, stir in the finely chopped fresh parsley (1 tbsp) to give the dish a wonderfully fresh note.
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