Warm-up this holiday season with a healthy no-mess soup. Jazzmin has stuffed it full of plant-based goodness that your tastebuds will not want to miss. This one-pot recipe will be enjoyed by everyone, we promise you're going to want to try this...

So chop up your British Bangers and join us at the table for a cozy cup of soup.

Recipe by Jazzmin Kaita of @jazzminkaita

Healthy One-Pot Vegan Minestrone Soup

8 Servings


1 1/2 tbsp olive oil 
1 cup celery, diced 
1 cup carrots, diced 
1/2 tbsp minced garlic 
2 links of The Very British Bangers, sliced and then cut in half 
1 28 oz can diced tomatoes 
2 tbsp tomato paste 
6 cups vegetable broth 
1 1/2 cups canned kidney beans, rinsed and drained 
1 tsp fresh thyme finely chopped (stems removed) 
1/2 tsp dried oregano 
1/4 tsp red pepper flakes 
1 cup shell pasta 
Salt and pepper to taste 
2 cups baby spinach 
1 cup frozen green beans cut into 1-inch pieces 
1/2 tbsp balsamic vinegar 
fresh herbs for garnish, cilantro, parsley


In a large soup pot, add the olive oil, heat over medium-high heat. Saute the celery, carrots, and garlic for 4-5 mins or until crisp-tender, stirring often. Add the sliced The Very British Bangers and cook for about 2 mins, stirring. Add the diced tomatoes, tomato paste, broth, kidney beans, thyme, oregano, and red pepper flakes. Bring to a boil and then simmer for 10 - 15 mins. Add the shell pasta and simmer/cook for 9 mins or until pasta is al dente. Season well with salt and pepper, stir in the spinach, green beans, and balsamic vinegar.
Serve topped with fresh cilantro or parsley.
Healthy One-Pot Minestrone Soup
Be sure to share your Healthy One-Pot Vegan Minestrone Soup with us using #TheVeryGoodButchers and tagging @theverygoodbutchers.

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