This hearty vegan minestrone soup is packed with seasonal vegetables, beans, lentils and whole grains. Perfect comforting vegan winter soup full of flavor and nutrients!
BEANS: Drain soaked beans and grains, transfer them to a pot with water and cook over medium heat. Alternatively, use canned beans.
SOFFRITO: Add onions, carrots and celery and sautée over medium-high heat. Add green beans, zucchini and garlic. Cook.
SOUP: Add basil, thyme, oregano, chili flakes, black pepper, sea salt and bay leaves. Add crushed tomatoes, vegetable stock, beans and grains together with the cooking liquid. Bring to a boil.
GARNISH: Garnish with chopped parsley and serve with ciabatta bread and vegan pesto.