Minestrone Vegetable Soup

Minestrone Vegetable Soup


2 people made this

Freshly diced carrots, leek, onion and cut green beans are simmered in a prepared vegetables stock with lean bacon, macaroni pasta and red kidney beans.

Zoë Harpham

Serves: 4 

  • 1 1/2 tablespoons olive oil
  • 1 large onion, diced
  • 2 carrots, peeled and diced
  • 1 leek, trimmed and sliced
  • 100g lean bacon, rind removed, diced
  • 1 garlic clove, crushed
  • 1 litre vegetable stock
  • 1 bay leaf
  • a few sprigs of fresh flat-leaf parsley
  • salt and freshly ground black pepper
  • 1 tablespoon tomato paste
  • 420g tin red kidney beans, drained and rinsed
  • 2/3 cup small macaroni
  • 3/4 cup diced green beans
  • sprigs of fresh flat-leaf parsley to garnish

Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

  1. Heat the oil in a large saucepan. Add the onion, carrots, leek, bacon and garlic. Cook gently over a low heat for 5 minutes, stirring often until softened.
  2. Add the stock, bay leaf and parsley sprigs then bring to a gentle boil. Add a good pinch of salt, cover, reduce the heat and cook gently for 10 minutes.
  3. Stir in the tomato paste, kidney beans and macaroni, bring back to a gentle boil and cook for another 10 minutes, stirring often to prevent the pasta from sticking. Add the green beans after 5 minutes.
  4. When the macaroni is cooked, remove the bay leaf and parsley, then taste to check the seasoning. If you like, serve garnished with sprigs of flat-leaf parsley.

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Reviews (1)


This worked well in a pressure cooker but may require more stock as it came out a little thicker than expected. - 09 Jun 2015

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