The Learning Sanctuary

Minestrone Soup



Serves 8

2 tsp olive oil

1 clove garlic, diced

1 onion, diced

2 carrots, diced

2 sticks celery, diced

1 zucchini, diced

1 small leek, diced

1 small red capsicum, diced

½ tsp dried oregano

1 dried bay leaf

1L vegetable stock

800g tin diced OR crushed tomatoes

1 cup wholemeal pasta

1 x 400g cannellini beans

½ bunch fresh basil

Parmesan cheese to serve


  1. In a large soup pot, add oil, garlic, onion, carrots, celery, zucchini, leek, red capsicum, oregano and bay leaf. Heat on stove over a medium heat and sauté until softened.
  2. Add vegetable stock and tinned tomatoes. Bring to a boil before reducing heat to a simmer. Simmer soup until vegetables are cooked.
  3. In a separate pot, cook pasta based on packet instructions. When al dente, add to soup, along with cannellini beans. Taste, and season with pepper if necessary.
  4. Ladle soup into bowls and sprinkle with fresh basil leaves and parmesan.


Prep time: 10-15 minutes

Cook time: 30 minutes
