Minestrone Soup

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A hearty and delicious soup
Preparation time15 minutes
Cooking time1.25 hours
Serves4 to 6


  • 1 tablespoon olive oil
  • 1 onion, finely diced
  • 2 cloves garlic, crushed
  • 1 carrot, diced finely
  • 2 celery stalks, diced finely
  • 1 bacon bone (200g)
  • 800g can chopped tomatoes
  • 6 cups water
  • 1 cup finely chopped savoy cabbage
  • 2 small zucchini, diced
  • 1 x 400g can cannellini beans, rinsed and drained
  • 3/4 cup small pasta
  • Sea salt and freshly ground black pepper
  • Shaved parmesan, to serve


  1. Heat oil in a frying pan over medium high heat. Add onion and garlic and cook until translucent. Add carrot, celery and bacon bone and cook, stirring occasionally for 5 minutes.
  2. Add the chopped tomatoes and water and bring the soup to the boil. Reduce heat to low and cook, covered for 45 minutes.
  3. Add the cabbage, zucchini, beans, pasta and season with salt and pepper. Cook, covered for a further 20-25 minutes. Add a little extra water if necessary.
  4. Serve hot with shavings of parmesan on top.