Minestrone Soup

2006 minestrone soup Desktop 1300x658

A quick and easy one-pot minestrone soup recipe. Make this hearty vegetable soup to warm you up during the winter months.


  • 1 tbs tomato paste
  • 100g green beans, trimmed, cut into 2cm lengths
  • 1 carrot, diced into 1cm pieces
  • 1 stalk celery, finely chopped
  • 1 brown onion, finely chopped
  • 2 tbs continental parsley, chopped
  • 1 white potato, peeled, diced into 1cm pieces
  • 420g can cannellini beans, rinsed, drained
  • 1 tbs extra virgin olive oil
  • 1L salt-reduced chicken stock
  • 400g can diced tomatoes
  • 1/2 cup parmesan, finely grated
  • 6 slices crusty bread (to serve)
  • 1/2 cup macaroni
  • 1 garlic clove, thinly sliced
View Method Minestrone Soup


  1. Heat oil in a large saucepan over medium heat. Add onion and celery, then cook, stirring for 5 minutes or until onion has softened. Add garlic, carrot and potato, then cook, stirring, for 4 minutes.
  2. Add tomato paste and cook, stirring, for 1 minute. Add tomatoes, stock and 1/2 cup water, then bring to the boil. Boil gently for 10 minutes. Add pasta, then simmer for 10 minutes or until pasta and vegetables are almost tender.
  3. Add cannellini and green beans, then cook, stirring, for 2 minutes or until green beans are tender. Season. Ladle soup into bowls, scatter over parsley and parmesan, and serve with bread.
  4. Add 1 tablespoon of pesto at the end for extra flavour.
View Ingredients Minestrone Soup
View Method Minestrone Soup
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