Minestrone is a traditional Italian soup, full of vegetable and macaroni. Simple, healthful, but most of all delicious. This classic is one of the perfect soups that fill the soul with love.

Recipe type: Soups and Stews
Cuisine: Italian
Serves: 4 to 6 servings
  • 3 Tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, crushed
  • 2 medium potatoes, scrubbed and diced
  • 3 carrots, diced
  • 2 sticks celery, roughly chopped
  • 6 ounces (180 g ) cabbage, shredded
  • 4 to 5 fresh or canned tomatoes, chopped
  • 1 1/2 pints (840 ml) water, or vegetable stock
  • 1 bouquet garni
  • 6 ounces (180 g) fresh or frozen peas, shelled
  • 4 ounces (120 g) cooked red kidney beans
  • 4 ounces (120 g) macaroni, or any small pasta shape
  • freshly ground sea salt and black pepper, to taste
  • 2 ounces (60 g) fresh Parmesan cheese, grated
  1. Heat the olive oil in a saucepan and fry the onion and garlic gently for about 2 to 3 minutes, until the onion is soft but not colored.
  2. Stir in the potatoes, carrots and celery and fry for a further 3 minutes.
  3. Stir in the cabbage and tomatoes, and cook for a further 5 to 6 minutes.
  4. Add the water, or stock, to the vegetables in the saucepan, and drop in the bouquet garni.
  5. Add the peas, kidney beans and pasta, cover the pan and simmer gently for 10 to 15 minutes, or until the pasta is just tender.
  6. Remove the bouquet garni, season with the salt and pepper, and ladle into individual serving bowls. Sprinkle generously with the grated Parmesan cheese.


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