Vegan Minestrone

This hearty and well-balanced vegan minestrone soup is packed with seasonal vegetables, beans, lentils and whole grains. Use any veggies you have on hand!

200 grams or 7 oz mixed dried red kidney beans, white common beans, pinto beans, dried peas, red lentils, red rice and spelt (you can use any other beans or whole grains instead), soaked overnight
2 bay leaves
2 tablespoons olive oil
2 cloves garlic
1/2 small hot chili pepper
2 medium-sized carrots
1/2 leek
1/2 zucchini
170 ml or 1 glass red wine
1 can (400 ml or 14 oz) diced tomatoes
500 ml vegetable broth + bean broth
300 grams or 10.5 oz Brussels sprouts
1/2 cauliflower
200 grams or 7 oz spinach
salt
black pepper
1 tablespoon kale pesto per serving
1 tablespoon grated Parmesan cheese per serving (optional, omit for vegans)

View the full recipe at Happy Kitchen.Rocks →