This is the best Minestrone soup ever. It is so tasty, yet so healthy. Perfect for a winters day, or even better - cold on a summers day.


  • 1 leek, sliced

  • 2 carrots, sliced,

  • 1 zuchinni, thinly sliced

  • 125g whole green beans, cut in half

  • 2 sticks celery, sliced

  • 3 tbsp olive oil

  • 1.5 litres cups stock or water

  • 400 g can chopped tomatoes or fresh is even better

  • 1 tbsp fresh basil, chopped

  • 2 tsp dried thyme

  • salt and pepper to taste

  • 1 x 400 g can cannellini beans

  • 1 x 400g can kidney beans

  • 1/3 cup small pasta shapes

  • fresh Parmesan cheese, finely grated, to garnish (optional)

  • fresh parsley, chopped, to garnish


  • 1.

    Put all the fresh vegetables into a large saucepan with the olive oil. Heat until sizzling then cover, lower the heat and sweat the vegetables for 15 minutes shaking the pan occasionally.

  • 2.

    Add the stock or water, tomatoes, herbs and seasoning. Bring to the boil, replace the lid and simmer gently for about 30 minutes.

  • 3.

    Add the beans and their liquor together with the pasta, and simmer for a further 10 minutes. Check the seasoning and serve hot sprinkled with the Parmesan cheese (if used) and parsley.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 520kj
  • Fat Total 16g
  • Saturated Fat 3g
  • Protein 26g
  • Carbohydrate 69g
  • Sugar 15g
  • Sodium 1985mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Tastes even better the next day. Don't forget to try it cold on a hot day. The minestrone can be frozen.

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