High-protein spicy Spring Minestrone

Vegan savoury Accidentally vegan

Italy

Prep: 15 minutes

Cook: 40 min

Difficulty: Easy

High-protein

Welcome to my Spring version of this Italian classic: a spicy soup with chick peas, pasta & lots of greens!

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Ingredients

Metric

U.S.

To delight 6 people

2 càc Marmite

50 ml soy sauce (tamari for gluten-free)

2 l water

1 onion

2 celery stalks

4 garlic cloves

50 g misc. fresh greens (spinach, Swiss chard…)

200 g misc. frozen green veggies (broccoli, fava beans, peas…)

1 càc salt

1 càc ground coriander

½ càc grounded cayenne pepper

350 g chick pea (can)

100 g pasta (fusilli…)

Directions

Step 1

Dissolve the Marmite and soy sauce in half of the water, boiled. Your broth is ready. Set aside.

Step 2

Prepare your veggies and set them aside individually:

finely chop the onion
cut the celery into cubes
mince the garlic
roughly chop the fresh greens (I’m using a mix of spinach, Swiss chard and wild garlic)
thaw any frozen greens (I’m using peas, fava beans and broccoli)

Step 3

In a large skillet, heat the olive oil. When it starts shimmering, on medium heat, sauté the onion and celery for about 5mn or until the onion becomes transparent. Throw in the garlic, salt, cayenne pepper and ground coriander and sauté for another 2-3 minutes.

Step 4

Throw in the chick peas, broth and water and bring to the boil. Reduce to low-medium heat and simmer for 20 minutes, with a lid to partially cover (leave 1inch open).