Minestrone Soup


  • 1 tbsp olive oil
  • 2 garlic cloves
  • 4 rashers bacon (optional)
  • 1 onion (medium)
  • 2 carrots (medium)
  • 2 celery stalks
  • 1L stock
  • 400g canned diced tomatoes
  • 400g canned bean mix
  • 1 cup frozen peas
  • 2 zucchinis
  • 6 mushrooms
  • 1 cup cabbage
  • OR 1 cup brussel sprouts
  • 2 cups shell pasta
  • OR 2 cups risoni pasta
  • 1 tsp mixed herbs
  • salt
  • pepper


  • Prep Ingredients: Crush the garlic cloves and slice the mushrooms. Chop the onion, carrots, celery and zucchini. Drain and rinse the bean mix and shred the cabbage (or brussel sprouts). If using bacon remove the rind and roughly chop.
  • Heat olive oil and garlic in large saucepan. Cook bacon, onion, carrot, and celery. Stir and cook for 3 minutes or until onion is soft.
  • Add stock, tomatoes and beans. Bring to the boil, simmer, cover for 25 minutes or until vegetables are tender. Stir occasionally.
  • Add peas, zucchini, cabbage, herbs and pasta. Boil uncovered for 8-10 mins. Stir through bean mix.
  • Serve with salt and pepper to taste.

Gluten Free Adaptation: Use gluten free alternative such as; gluten free pasta or quinoa.