Healthy Vegan Minestrone Soup Recipe

Start by chopping all of the veggies. Peel and dice the onion and carrot. Wash and slice the celery and bok choy. Separate the whites and greens of the bok choy. Shred the cabbage. Peel and mince the garlic.
30 g celery, 75 g carrots, 100 g onion, 100 g cabbage, 100 g baby bok choy, 2 garlic cloves
Next, add the oil to a large pot and heat up on medium-high heat. While the oil heats up, open the can of diced tomatoes and white kidney beans. Drain the beans and rinse them well under cold running water in a strainer.
1 tbsp oil, 796 ml can low sodium diced tomatoes, 540 ml can low sodium white kidney beans
Once hot add the carrots, celery and onions and saute until they begin to soften, 3-4 minutes.
30 g celery, 100 g onion, 75 g carrots
Press in the garlic and add the cabbage and the whites of bok choy. Saute for another 3-4 minutes stirring occasionally.
100 g cabbage, 2 garlic cloves, 100 g baby bok choy
Next add the stock, thyme, basil, salt and pepper and stir everything well. Cook for 15 minutes.
2 L vegetable stock, ½ tsp dried thyme, 1 tsp salt, ¼ tsp pepper, ¼ tsp dried basil
Add the bok choy greens and the noodles and cook to al dente according to package instructions.
100 g baby bok choy, ¾ cup quinoa noodles
Once the noodles are al dente, add in the beans, canned tomatoes, and sugar and Maggi seasoning (optional).
½ tsp Maggi seasoning, 1 tbsp sugar
Bring to a boil and cook for 1-2 minutes.