The best-ever minestrone soup

This tasty minestrone soup will easily become your new favourite! Source: Getty.

If you’re looking for a quick, easy and healthy way to warm up this winter, why not try this tasty traditional minestrone soup? Packed full of veggies, this meal is a super easy way to use up any left over vegetables you need to get rid of.

The recipe is also super flexible, so if you want to add in or replace different ingredients, go right ahead! And while this soup includes bacon (or another deli meat like prosciutto) you can easily remove it and use vegetable stock for a completely vegetarian dish. Enjoy!


  • 3 bacon rashers, rind removed, roughly chopped
  • 2 carrots, peeled, chopped
  • 2 celery sticks, chopped
  • 1 desiree potato, peeled, chopped
  • 2 garlic cloves, crushed
  • 1L (4 cups) beef style liquid stock
  • 400g can chopped tomatoes
  • 400g can red kidney beans, rinsed, drained
  • 80g (1 cup) small shell pasta
  • 1/3 cup chopped fresh continental parsley


  1. Cook bacon, carrots, celery and potato in large saucepan over high heat, uncovered, stirring often, for 5 minutes.
  2. Add garlic, beef stock, tomatoes and red kidney beans to pan. Cover and bring to the boil. Reduce heat to medium-low. Simmer while covered, stirring occasionally, for 30 minutes or until the vegetables are tender.
  3. Increase heat to high. Add pasta. Cook, uncovered, stirring occasionally, until al dente. Season with salt and pepper. Ladle into serving bowls and top with parsley. Serve immediately.


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