Quick 20-Minute Vegetable Minestrone Soup

Sauté 1 red onion, 2 garlic cloves, 2 celery stalks, and 3 carrots until soft.

Add 1 tablespoon tomato purée, nutritional yeast, 1 can of mixed beans, 400 ml vegetable stock, and 1 can chopped tomatoes. Optionally add Italian herbs. Simmer for 15 minutes, then add kale and cook for another 5 minutes to soften.

Season to taste with salt and pepper.

Serve with toasted sourdough bread.

You can substitute different beans or greens for variation. For a more traditional minestrone, add chopped spaghetti.