Mixed Vegetable Minestrone Soup

Mixed Vegetable Minestrone Soup


13 people made this

A version of minestrone with more than the usual mix of veggies. Great winter soup, cheap to make and vegetarian using vegemite instead of beef stock (though there is an option to add bacon.) Good way to use up those odd vegetables that don't quite make a serving on their own.


Serves: 6 

  • 1 tablespoon olive oil
  • 1 large onion chopped
  • 2 cloves of garlic
  • 1-2 sticks of celery
  • 1 large potato cut into 2.5cm cubes
  • 1/2 a swede/turnip cut into 2.5cm cubes
  • 2 carrots
  • 1/4 cabbage shredded
  • 3 - 4 sliced green beans
  • handful of frozen peas
  • 1 tin of chopped tomatoes
  • 1 small tin of mixed beans
  • salt, pepper to taste
  • oregano or marjoram & basil
  • 1 bay leaf
  • 1 litre of vegetable stock
  • splash of Worcestershite sauce or 1/2 teaspoon vegemite
  • handful of broken spaghetti or mini pasta shapes
  • bacon rashers chopped and fried till crispy - optional for the non veggie

Preparation:20min  ›  Cook:40min  ›  Ready in:1hour 

  1. Heat the oil in a large saucepan. Add the onion, garlic, celery and fry gently till translucent. Add the root vegetables, and stir well to seal them so they do not turn mushy.
  2. Add the remaining vegetables and ingredients except the bacon and pasta. Bring to boil and reduce to simmer for approximately 30 minutes or until vegetable are just getting tender.
  3. Add the pasta and check seasoning, adjust to taste. If you're using the bacon, add it just before serving with crusty white bread and grated fresh parmesan cheese.

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Reviews (4)


- 12 Oct 2012


I omitted the cabbage & used small shell pasta. Opted for the Worcester sauce & didn't add bacon or parmesan as it was lovely just as it was. - 26 May 2016


I added mexibeans instead of mixed beans...it was yummy. - 15 May 2013

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