Zucchini Minestrone
1 / 1 Picture by:  Traci's Kitchen

Zucchini Minestrone

The classic minestrone, warming, filling and delicious. If you like, you can replace the kidney beans with cannellini beans.



Serves: 9 

  • 4 cups (1 litre) vegetable stock
  • 2 (400g) tins diced tomatoes
  • 1 large potato, cubed
  • 1 onion, diced
  • 2 stalks celery, diced
  • 2 carrots, diced
  • 1 large head cabbage, finely diced
  • handful chopped parsley
  • handful chopped basil
  • 1 (400g) tin kidney beans
  • 500g frozen sweetcorn
  • 1 large zucchini, sliced
  • 250g shell pasta
  • salt and freshly ground black pepper, to taste


Preparation:25min  ›  Cook:30min  ›  Ready in:55min 

  1. In a large soup pot combine the vegetable stock, tomatoes, potato, onion, celery, carrot, cabbage and herbs. Bring to the boil and reduce heat. Simmer for about 15 minutes.
  2. Stir in the kidney beans, sweetcorn, zucchini and pasta; simmer for 10 to 15 more minutes until the vegetables are tender. Season with salt and pepper.

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