Minestrone Soup

Lunch, Italian, Serves 4

Calories per serving: 91 (approx)

Preparation time:10 minutes

Cooking time:40 minutes

Cooking method:Boiling


  • 1 leek, thinly sliced, then washed to remove dirt
  • 2 carrots, peeled and diced
  • 1 courgette, diced
  • 2 sticks celery, sliced
  • Handful green/French beans snapped into 2 cm lengths
  • 1.5l boiling water
  • 1 x 400 g can/pack chopped tomatoes
  • 1 x 300 g can cannellini beans, drained
  • 50g small pasta shapes
  • ½ teaspoon mixed dried herbs (optional)
  • Or 1 teaspoon chopped thyme (optional) and 1 tablespoon chopped basil (optional)


  1. Put the leeks, carrots, courgettes, celery and beans in a large saucepan. Add the water and chopped tomatoes and bring to the boil.
  2. Simmer gently until the vegetables are softened. Stir in the mixed dried herbs or thyme, cannellini beans and pasta shapes.
  3. Simmer for a further 10 minutes until the pasta is cooked. Add extra water if needed.
  4. Stir in the fresh basil (if using), and cook for 1 minute. Serve with crusty bread


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