Vegetable minestrone soup

Vegetable minestrone soup


  • 1tbsp. extra virgin olive oil
  • 1 onion, finely chopped
  • 1 leek, finely chopped
  • 2 carrots, peeled, finely chopped
  • 2 celery, finely chopped
  • 1 zucchini, chopped
  • 1L vegetable stock
  • 400g can diced tomatoes
  • 1½ cups spiral pasta
  • 400g red kidney beans, rinsed, drained
  • 1 cup fresh parsley, finely chopped



  • Heat the oil in a large soup pot over medium-high heat. Add the onion, leek, carrot, celery and zucchini and cook, stirring often, for 10 minutes or until the vegetables are soft.
  • Stir in stock and canned tomatoes and bring to boil.
  • Add pasta and parsley and simmer for 20 minutes or until pasta is al dente.
  • Add kidney beans and stir through
  • Divide the soup into serving bowls and top with grated parmesan cheese, sour cream and salt and pepper to taste.
  • Serve with crunchy sourdough bread.


Serves 6


Originally published on Mad Millie

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