Minestrone Soup 1

Total servings: 6


100 g dried kidney beans
4 tablespoon vegetable oil
400 g tempeh, crumbled
1 large onion, chopped
1 clove garlic, crushed
1 tablespoon soy sauce
1 liter vegetable stock
100 g macaroni
2 medium tomatoes, cubed
2 tabelspoon oregano
1 bay leaf
salt and pepper to taste


Soak the kidney beans overnight in 500 ml water, discard the soaking water. Boil in water until tender. Drain the beans and keep aside. Alternatively, you can use canned beans.

In a soup pot, bake the tempeh, onion and garlic in the vegetable oil until the tempeh is slightly crispy and brown. Add the soy sauce and stir. Add the vegetable stock, oregano, bay leaf and macaroni. Boil during 10 to 15 minutes or until the macaroni is soft.

Bring the minestrone soup to taste with salt and pepper. Serve the minestrone soup when hot.

Vegan: Yes
Vegetarian: Yes