Vegan Gluten-free MINESTRONE



Vegan and Gluten-free, basically, I didn’t add pasta. I love minestrone. It’s so fulfilling, tasty, nutritious and easy to make. It can be served cold too, so no excuse to not make it during summer time. I use tomato paste in many of the recipes. You can buy it in the supermarket but, although it takes time, it’s really easy to make at home and it holds for weeks in the fridge. Let me know if you want the homemade tomato paste recipe 😉 Another delicious Italian recipe can be found here: Italian Ragu.

Vegan Minestrone


  • 2 small garlic cloves
  • ½ big onion
  • ½ carrot
  • ½ courgette
  • 1 celery
  • 1 tin beans
  • ½ cup shredded cabbage
  • 2 Tbsp tomato paste
  • Water or stock 
  • 3 Tbsp olive oil
  • bay leaf
  • salt, pepper & thyme to taste
  • basil
  1. Chop the garlic, onion, carrot, courgette and celery in squares. 
  2. Heat the oil in a pot on medium heat. Add the onion and garlic and cook until transparent. 
  3. Add the chopped veggies, tomato paste and thyme, salt and pepper to taste. Stir for 3 minutes.
  4. Pour water or stock, add the bay leaf and boil, lid on, for 10 minutes. 
  5. Remove the bay leaf, add a tin of beans and the shredded cabbage and boil for 2-3 minutes. Top with basil. It can be served hot or cold.