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Minestrone Soup

Minestrone Soup

Serves: 6-8


  • 2 cups diced potatoes
  • 2 chopped tomatoes
  • 2 cups chopped celery
  • 1 cup sliced pumpkin or carrot
  • 1 cup sliced zucchini
  • 1 cup chopped onion
  • ¼ cup cold-pressed extra virgin olive oil
  • 1-1½ cups cooked kidney beans
  • 2 tsp salt-free seasoning
  • 12 cups cold water or Massel vegetable stock
  • 100gm wholemeal macaroni
  • ½ cup chopped parsley or chives for garnish

Parsley Sauce:

  • 1 cup fresh parsley
  • 1½ tbsp dried basil
  • ½ tsp salt-free vegetable seasoning
  • 2 tsp crushed garlic
  • -2 tbsp pine nuts


- Dice the potatoes and chop the rest of the vegetables.

- Heat saucepan, add half the oil and the vegetables, beans, seasoning and water.

- Bring to the boil, cover and simmer for 40 minutes. Alternatively, pressure cook for 15 minutes.

- Combine all ingredients for the sauce and blend until smooth. Set aside.

- Add the macaroni and cook till tender (about 10 minutes). Stir in sauce, remaining oil and serve with garnish.

Michelle Matthews

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