Vegan Minestrone with Macaroni
Prep time: 
Cook time: 
Total time: 
Serves: 4 people
  • 5 Tbsp olive oil
  • 2 onions
  • 4 garlic cloves
  • 1 bell pepper
  • 2 large flat mushrooms
  • 3 leaves Cavolo Nero cabbage
  • 5 brussel sprouts
  • 1-2 small chilli peppers
  • 1 tin chopped tomatoes
  • 1 tsp dried basil
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 2 tsp maple syrup
  • 3 stock cubes (32g each)
  • ½ cup macaroni, dry
  • juice of ½ lime
  1. Dice the onions. Warm a big saucepan and add 2 Tbsp olive oil. Once the oil is hot add the onions and fry them until translucent.
  2. Meanwhile finely dice the garlic cloves and roughly chop the bell pepper, mushrooms, cabbage and half the brussel sprouts.
  3. Add the garlic, bell peppers and brussel sprouts to the saucepan and fry for a couple more minutes.
  4. Add 3 more Tbsp olive oil, the can of chopped tomatoes, mushrooms, cabbage, sliced chilli pepper(s), basil, thyme, oregano and maple syrup. Fry and stir until the vegetables are starting to soften.
  5. Add 6 cups of boiling water and 3 stock cubes.
  6. When the tomato broth is boiling add the macaroni and let it boil until the pasta is soft.
  7. Turn off the heat and add the lime juice. Enjoy!
Recipe by This Vibrant World at