Minestrone Soup

A classic traditional Italian soup which usually contains pasta,kidney beans or lentils. Perfect for any family meals, picnic at the park or a dinner on a rainy evening! Warms the heart and soul. I cooked this for my Christmas dinner party and everyyyone went crazy about it! I  swear it is the bowl of AWESOMENESS.

Serves 3-4


  • 1 Large Can Puree Tomatoes (29oz/829ml)
  • 3/4 cup Veg Stock (Or Chicken Stalk If You Prefer)
  • 1/2 Large Potato (Cut Into Paysanne, Which is thin squares of 1 cm) *
  • 1/2 White Onion (Paysanne)
  • 1/2 Celery Stalk (Paysanne)
  • 1/2 Carrot (Paysanne)
  • 3 inch Of Leek (Paysanne)
  • 1/2 Can Of Kidney Beans
  • 1 heap tbs Chopped Garlic (Or Smash 1 Large Clove Whole)
  • 2 Sprigs Of Oregano Leafs
  • 4 Chopped Basil Leafs
  • 1 Bay Leaf
  • 75 g Parmesan Cheese (Or More If You Like)
  • Salt & Pepper
  • 3 tbs Extra Virgin Olive Oil
  • Secret Ingredient (;
  • Secret Ingredient (;
  • Secret Ingredient (;
  • (You Could Also Substitute Ingredients For Pasta, Spinach, Lentils, Cabbage, Rice etc)
  • Crusty Italian Bread, Garlic Bread, Or Sour Dough (Any bread You Like)
  1. Heat pot with low heat and sweat onions, garlic and herbs till soft and fragrant.
  2. Add other vegetables except kidney beans and sweat for about a minute.
  3. Add vegetable stock and tomato puree and bring up to boil and simmer.
  4. Add parmesan cheese, salt and pepper to taste.
  5. Simmer soup till all vegetables are almost soft and add kidney beans.
  6. Simmer further till all vegetables are soft.
  7. Serve with crusty bread and garnish with fresh herbs, parmesan cheese and olive oil.
  8. Bon Appetit!

*Paysanne cut is traditionally used in traditional Italian Minstrone Soup, but if you’re lazy just chop the vegetables. (;


3 thoughts on “Minestrone Soup

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