Vegan Minestrone - in grams
Our vegan minestrone recipe written for UK kitchens - gram measurements, °C oven temperatures, and British ingredient names you'll actually find at Tesco, Sainsbury's, Waitrose or Ocado.
Cooking in the US instead?
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Ingredients - Serves 6
Prep 15 minutes · Cook 35 minutes
| 3 tbsp | olive oil |
| 1 | onion, diced |
| 2 | carrots, diced |
| 2 sticks | celery, diced |
| 1 | courgette, diced |
| 4 | garlic cloves, minced |
| 2 tbsp | tomato purée |
| 1 tsp | dried oregano |
| 1 | bay leaf |
| 400 g | chopped tomatoes |
| 1.2 L | vegetable stock |
| 400 g | cannellini or borlotti beans, drained |
| 100 g | small pasta, ditalini or macaroni |
| 100 g | kale or cavolo nero, chopped |
| 1 tbsp | balsamic vinegar |
| - | olive oil and basil, to serve |
Method
British cooking note
If your oven runs fan-assisted, drop the temperature by 20°C from the figure given. UK supermarket plant milks vary in fat content - Oatly Barista works particularly well for sauces.
Want to cook like this every week?
This recipe is from our free vegan recipe library. For step-by-step videos that teach you the technique behind dishes like this - knife skills, building flavour, sauces, doughs - explore our Cook Like A Pro course.
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