A deliciously comforting Minestrone soup with a tasty homemade parmesan cheese
Minestrone with White Beans and Almond Parmesan (oil-free) 1


For The Soup:

  • 1 large onion, finely chopped
  • 2 leeks, washed and sliced
  • 2 sticks celery, washed and sliced
  • 4 garlic cloves, peeled and finely chopped
  • 2 carrots, peeled and finely diced
  • 1 orange pepper, deseeded and chopped
  • 2 handfuls greens such as cabbage or spinach, roughly sliced
  • 1 400g tin white beans (such as haricot or butter), drained and rinsed
  • 1 400g tin chopped tomatoes
  • Vegan stock cube or bouillon powder
  •  2 tsp balsamic vinegar
  • 2 tsp sugar
  • 2 tsp vegan Worcestershire sauce
  • 1 tsp dried Italian herbs or fresh herbs of your choice
  • 2 bay leaves

For the Parmesan:

  • 140g (1 cup) whole almonds
  • 100g (½ cup) nutritional yeast
  • 2 tsp sea salt flakes
  • 1 tsp garlic powder (optional)


  1. Place all of the prepared soup ingredients, apart from the beans, into a very large, lidded pan or flame-proof casserole dish with 2 tins of water and some seasoning.
  2. Bring to a simmer, cover with a lid, and cook gently for 20 mins.
  3. To make the almond Parmesan, put all the ingredients in a blender or food processor and pulse until grainy.
  4. After 20 mins, add the beans to the soup and open cook until beans are hot and the vegetables are tender.
  5. Check seasoning and ladle into bowls. Top with almond parmesan.

Top Tip: This soup keeps well in the fridge for 4 days, or in the freezer for 3 months. Store the parmesan in a clean, dry screw jar for up to 3 months.

Per 100g minestrone Calories: 47, Carbohydrates: 6.9g, Sugars: 3.6g, Fat: 0.0g, Saturates: 0.0g, Protein: 2.4g, Salt: 0.08g

Per 100g parmesan Calories: 510, Carbohydrates: 17.0g, Sugars: 2.7g, Fat: 33.0g, Saturates: 3.6g, Protein: 33.0g, Salt: 4.9g

Taken from September 2017 (Issue 30) Vegan Life Magazine

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