Vegan Minestrone Soup

Serves 4

INGREDIENTS

• 1 leek, finely chopped
• 2-3 carrots, peeled and cut into small pieces
• 2 stalks of celery cut into small pieces
• 3 tbsp. olive oil + a drizzle to serve
• 1 large potato, peeled and cut into small pieces
• 4-5 leaves (or more) of  Swiss chard, chopped
• 1 1/2 cup kale, finely chopped (ideally Tuscan black kale, but any kale will work)
• 2 zucchini, cut into small pieces
• 1 bell pepper (optional)
• 1-2 tomatoes, diced
• ½ cup of lentils  (optional)
• 1 full tbsp of tomato paste
• GoGo Quinoa Andean pink salt, to taste
• 1 1 / 2-2 cups white beans, cooked
• 2 cups of GoGo Quinoa anelli pasta

DIRECTIONS

1. In a pot, sauté the leek with carrots, celery and olive oil for 2 minutes;
2. Add the other vegetables (except beans) and then water until it is more or less at the level of the vegetables;
3. Add in tomato paste and cook for about 40 minutes over medium-low heat, stirring occasionally;
4. In the meantime, reduce half of the beans in cream using a blender;
5. Add the creamed beans and the rest of the whole beans to the soup and cook for another 10 minutes or until the vegetables are tender;
6. Turn off the heat, and let stand for 10 minutes.
7. Serve the minestrone soup with a drizzle of olive oil.