Mmmm Minestrone

Fragrant and hearty minestrone soup for a cold winter’s day. Minestrone is one of my favourite soups that everyone enjoys. It gets so many vegetables into my daughters and to mix it up a little for their entertainment I sometimes use dinosaur pasta instead of macaroni. I also prefer a little more bacon than suggested below but that’s just personal preference.


  • 1 tblsp Vegetable oil
  • 1 x Onion (diced)
  • 4 x Bacon rashers (diced)
  • 3 x sticks celery (diced)
  • 1 large carrot (diced)
  • 1/4 small cabbage (coarsely sliced)
  • 1L Beef stock
  • 500ml water (as needed while simmering)
  • 1 x 140g tub Tomato paste
  • 1/2 tsp dried mixed herbs
  • 1 x 310g can Butter Beans or Mixed Beans
  • 1 cup Macaroni (or pasta of choice)


  • Toss the bacon, onion and garlic in oil in large saucepan and saute until lightly brown
  • Add the vegetables, water, stock cubes, mixed herbs and tomato paste. Season with salt and pepper
  • Simmer gently for 45 minutes
  • Shake in the pasta and the butter beans then simmer for another 15 minutes
  • Ladle into deep wide soup bowls and top with a heap of Parmesan

Notes: Recipe makes approx. 6 bowls of soup. If you feel the soup is a little too acidic on day 1 I suggest adding a little ground cinnamon instead of sugar to balance the flavours. If the soup thickens too much overnight simply add a little more water before reheating.

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