Fruitful Vegan Minestrone

Ingredients

• 1 onion
• 1 Garlic clove
• 180 g white cabbage
• 1 stalk Celery
• 0.5 stalk leek
• 1 small zucchini
• 1 Carrot
• 2 Bell peppers
• 180 g canned white beans
• 2 tbsp olive oil
• 100 ml dry white wine (vegan)
• 400 g tomato purée (canned)
• 350 ml vegetable broth
• 1 tsp saffron strands
• 1 tsp dried marjoram
• 1 tsp Dried oregano
• Salt
• pepper (ground)
• 2 tbsp freshly chopped parsley

Instructions

1. 1.

   Peel and finely dice the onion and garlic. Wash, trim and cut the cabbage into small pieces or strips. Wash, trim and slice the celery thinly. Trim, wash thoroughly and slice the leek. Wash, trim, halve and slice the zucchini. Peel and thinly slice the carrot. Wash, halve, deseed and remove white membranes from the bell peppers and dice them. Rinse the beans and drain well. Sauté the onion and garlic cubes in hot oil. Add celery, leek, beans and cabbage and deglaze with wine. Then pour in tomato purée and broth. Bring to a boil and simmer gently for about 15 minutes. Afterwards add carrot, zucchini, bell peppers, saffron, marjoram and oregano; season with salt and pepper and let simmer quietly for another 5–10 minutes.

2. 2.

   Finally sprinkle parsley over the soup, taste and serve on individual bowls.