Minestrone Soup

Minestrone Soup

Cooking Time

55 minutes






  • 1 tbs extra virgin olive oil
  • 1 tbs garlic, minced
  • 1 tsp chili, diced
  • 2 brown onions, dices
  • 6 bacon short cut, fat trimmed, diced
  • 3 celery sticks, chopped
  • 2 carrots, peeled and chopped
  • 2 white potatoes, diced
  • 4 beef stock cubes, unsalted
  • 3 x 400g cans diced tomatoes
  • 1 x 400g can cannellini beans
  • 1 x 400g red kidney beans
  • 1 cup macaroni pasta
  • 1 floret broccoli
  • 4 cups water
  • 1/3 cup fresh continental parsley, chopped (optional)

To serve:

  • 1 piece wholegrain bread, toasted
  • 1 tsp margarine spread


  • Heat a large saucepan over medium heat. Add the olive oil and leave for 20 to 30 seconds.
  • Add the onion, garlic, chili, celery and bacon, and stir until lightly brown.
  • Add the carrots, potato, diced tomatoes, beans, broccoli, water and stock cubes to the saucepan, and leave to cook for 45 minutes.
  • While the soup is simmering, fill a smaller saucepan three quarters full with water. Bring to a boil and then add the macaroni pasta.
  • Once the pasta is cooked, drain and rinse it under cold water and then add it to the soup.
  • Stir well and leave for another 10 to 15 minutes until all ingredients have been cooked through.
  • Serve in a medium sized bowl with parsley on top and a side of wholemeal toast (buttered of course!)

Nutrition information per serving:

Energy: 1,175kJ or 287 calories Carbohydrates: 39.6g Protein: 17g Fat: 3g

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