Hearty Minestrone Soup


  • 2 tablespoons extra virgin olive oil
  • 1 onion, diced
  • 2 cloves of garlic, crushed
  • 2 sticks of celery, diced
  • 2 carrots, diced
  • 1 medium zucchini, finely chopped
  • 2 medium potatoes, peeled and diced
  • 2 bay leaves
  • 1 can of cannellini or butter beans (or ½ cup of dried beans, soaked overnight)
  • 1 x 400g can diced tomatoes
  • 1 cup macaroni or other small pasta
  • 1 cup of kale or spinach leaves
  • 1 cup of savoy cabbage
  • 1 tablespoon fresh basil leaves
  • ½ cup of finely grated parmesan cheese
    salt and pepper


  1. Heat oil in large saucepan. Add onions, garlic, carrot and celery and cook for 2-3 minutes. 
  2. Add bay leaves, beans, potatoes and tomatoes (with juice). Cover with water and bring to the boil. 
  3. Add pasta and simmer for 25 minutes. 
  4. Shred cabbage, kale/spinach and basil, add to soup and simmer a further 20 minutes. 
  5. Season with salt and pepper. 
  6. Serve in bowls with parmesan cheese, a drizzle of olive oil, and fresh crusty bread on the side. Omit parmesan to make dish vegan.
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