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Child Holding a Bowl of Minestrone Soup

Minestrone Soup

A hearty and nutritional soup, made with seasonal vegetables, beans and pasta.
Course Lunch
Cuisine Soup
Keyword minestrone soup
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4
Calories 268kcal


  • 1 tbsp Olive Oil
  • 1 Onion, finely chopped
  • 1/2 Large leek, cleaned and finely chopped
  • 1/2 tsp Minced Garlic
  • 1 Celery stick, diced
  • 1 Large carrot, diced
  • 2 tbsp Tomato Paste (puree)
  • 1 litre (4 cups) Vegetable stock (can use chicken stock)
  • 1 can (410g) Crushed Tomatoes
  • 1 can Cannellini Beans, drained
  • 68g (1/2 cup) Small pasta
  • 40g (1/4 cup) Peas


  • Heat oil in large saucepan; cook onion, garlic and leek for two minutes. Then add the celery and carrot and saute for 5 mins.  
  • Add the tomato paste and cook, stirring for 2 mins. 
  • Add the stock, tomatoes and bring to a boil. Reduce to a simmer, cover and cook for approx 20 mins. 
  • Add the beans and pasta and cook for a further 5- 10 mins (according to pasta packet instructions.) Add the peas in the last two mins. 
  • Delicious served with freshly grated parmesan and fresh oregano. 


PASTA VARIETY: In the pictures I used Stelline pasta (tiny stars, pierced in the centre). They are a fun shape for kids and a good soup pasta.  You can replace with any smaller pasta. (e.g Conchigliette (baby shells),  Corallini (short pasta tubes)) or  macaroni / elbow macaroni. 
Nutritional information is a ROUGH guide only, calculated using an online nutrition calculator. 


Calories: 268kcal