Minestrone Soup
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Minestrone Soup

This is my take on a classic Winter Warmer without the weight gain. The recipe makes 2 massive serves or 4 medium so freeze any leftover for a quick meal in a hurry. A sprinkle of parmesan or pesto adds extra flavour to an already tasty soup.

Perfect for Vegan, Vegetarian, Gluten Free, Dairy free and All Soup Lovers.


1 teaspoon olive oil

1 brown onion, finely chopped

2 stalks celery, chopped

1 large carrot, chopped

1 zucchini, chopped

2 teaspoons garlic, minced

3 cups chicken or vegetable stock – use gluten free stock if need

400g can diced tomatoes

1/2 cup wholemeal pasta spirals – can use 100% Buckwheat to make the recipe gluten free

200g can kidney beans, rinsed

1 large handful green beans, trimmed and cut into 3cm lengths

1 cup flat-leaf parsley, chopped

1 tablespoon dried Italian herbs

Salt and pepper to taste


In a large saucepan heat olive oil  over medium heat.

Add onion, celery, carrot, zucchini, garlic and cook, stirring, for 5 minutes.

Add stock, tomatoes, pasta, and dried herbs, stir well.

Bring to the boil, and then reduce heat to a simmer.

Cook, stirring occasionally, for 10 minutes.

Add kidney beans and green beans and parsley.

Cook, stirring for 1 – 2 minutes, until pasta is tender, season with salt and pepper.

Enjoy, Kel