Minestrone soup

Minestrone soup


1 tbsp extra virgin olive oil

1 onion, diced

1 garlic clove, crushed

2 medium carrots, peeled, finely chopped

1 zucchini, finely chopped

2 sticks celery, finely chopped

800g tinned diced tomatoes

2 tbsp tomato paste

1L vegetable stock

1 tsp Worcestershire sauce

1 cup small pasta shells

Salt and pepper to taste

Chopped parsley, fresh bread and parmesan cheese to serve



  1. Heat oil in a soup pot over high heat.
  2. Add onion and garlic and cook for 2 minutes until the onion becomes translucent.
  3. Mix in carrot, zucchini and celery and cook for 3 minutes until vegetables soften.
  4. Add diced tomatoes, tomato paste, stock, Worcestershire sauce and stir to combine. Bring the pot to a gentle simmer, then cover with a lid for 10 minutes.
  5. Remove the lid and add pasta; stir to combine. Cook on low heat for 10 minutes or until pasta is al dente.


Garnish with chopped parsley and grated parmesan and serve with bread.

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