Minestrone Soup with Basil Toastie // Vegan + GF + Oil Free
I have had major soup cravings lately. Hydrating comfort in the evenings has been what I desire and so this soup is a result of my latest soup make-a-thon. It's been pretty awesome. Whether the rest of my family like it or not, there has been minestrone for lunch and dinner for a couple of days as I have perfected this recipe. I have read that in line with Ayurvedic medicine in order to help curb PMS symptoms in the lead up to your period, warm hydrating foods are life savers. Meaning herbal teas and watery soups. I have been testing this out over the last week and without going into too much detail - gee has it worked. I've been souping-it most days (for at least one meal), whilst also drinking plenty of fennel tea which I love. It's odd because I can't stand sweet licorice at all, and I know people think of licorice when they eat fennel (even though that's not the flavouring used), I find it utterly soothing and refreshing. I am curious to look further into this ancient Indian medicine, as I have experienced no period pain at all recently (like none, apart from a dip in energy - a VERY normal thing), which is utterly AMAZING, considering I have only ever has debilitating back pain and felt like fainting in the past for the first three of my cycle. SO YAY, for finding the answer in food I say. Seriously there are a million of them, the key is finding the one that's right for you. Now pretend I'm your friendly grandma and delivering this bowl of healthy comfort to you, you will feel like an angelic being after, I assure you.
Makes 5 serves of soup, and 1 toastie. Adjust accordingly.
- 1 onion, finely diced
- 2 carrots, finely diced
- 1 celery stalk, finely diced
- 1 tin of chopped tomatoes
- 2 cups chopped green beans
- 1 zucchini, finely diced
- 1 cup chopped packed kale
- 1 400g tin cannellini beans, drained and rinsed
- 6 cups vegetable stock
- 2 tsp minced garlic
- 1 tbsp italian herb mix
- 2 cups GF pasta (or more if you dare)
- black pepper
- 2 pieces sourdough bread
- small handful of chopped basil leaves
- 1 slice vegan cheese (bio cheese can be found in major Australian supermarkets)
- vegan butter
- Water saute the onion, carrot and celery until soft (7-10 minutes approx).
- Add the next eight ingredients to the pot and bring to the boil. Once boiling, add the pasta and cook until the pasta is al dente. Meanwhile prepare the toastie.
- To make the toastie, place the cheese and basil between the two pieces of bread and then lightly spread the exterior facades with the vegan butter. Toast in a sandwich press (or in a fry pan if you don't have one).
- Once the pasta is cooked, reduce to a simmer and season to perfection with the pepper (the stock and tomatoes already add a saltiness to the soup). You may need to add more water, if it has reduced to far down. Warm through and serve with the toastie.