Home » Minestrone


by Christina Julia


Serves: 4-6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 100g/4oz carrot, chopped
  • 100g/4oz celery, chopped
  • 100g/4oz onion, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh oregano
  • 1⁄2 teaspoon ground pepper
  • 425g/15oz canned cooked red kidney beans, drained
  • 400g/14oz canned chopped tomatoes
  • 150g/5oz cabbage, coarsely chopped
  • 1 courgette, chopped
  • 75g/3oz soup pasta such as orzo or ditalini


  • Pour 900ml/11⁄2pt water into a
    large heavy saucepan. Add the
    carrot, celery, onion, garlic, basil,
    oregano and pepper.
  • Bring to the boil, then reduce the
    heat. Cover the pan, and simmer
    the mixture for 15 minutes.
  • Add the kidney beans to the pan
    with the tomatoes, cabbage,
    courgette and pasta. Return to the
    boil and reduce the heat. Cover the
    pan and simmer for 5–10 minutes
    until the pasta is cooked until al
    dente. Serve hot.

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