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One-pot Minestrone

Ready in: 30 to 60 mins

Freezes Well Quick Make Vegan Friendly

This one-pot minestrone is a great way of using up veggies so they don't go to waste. Plus, it's an easy dish to put together, and won't leave you with loads of washing up! You can also easily freeze any leftovers ready for a chilly day when you need a hearty, warming soup to comfort you.

One-pot Minestrone Recipe: Live Green & Good


50ml olive oil
1 large onion, finely copped
2 garlic cloves, peeled and minced
2 celery sticks, cleaned and finely chopped
½ butternut squash, peeled and finely chopped
2 large carrots, peeled and finely chopped
1 litre boiling water
400g tin chopped tomatoes
2 vegetable stock cubes
50g tomato purée
2 tsp dried oregano
2 tsp paprika
½ tsp ground black pepper
sea salt
½ savoy cabbage, shredded
1 large courgette, finely chopped
400g tin mixed beans, drained
80g spinach leaves


  • In a large pan, sauté the onion, garlic and celery in the olive oil for a few minutes, then add the chopped carrots and squash.
  • Add the water and tomatoes, then crumble over the stock cubes. Bring to the boil, stirring as you cook.
  • Add the tomato purée, paprika, oregano and pepper, then season with some salt and cook for 15 minutes.
  • Add the shredded cabbage and courgette to the pan and cook for a further eight minutes. Add the beans to the pan.
  • Slice the spinach leaves roughly and add to the pan. Cook for another five minutes, then serve.
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