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Minestroni Soup

This is one of the most delicious ways to get your veggies in under the guise of comfort food.

Best of all, it can be made in bulk and frozen in paper cups for the times you don't feel like cooking.


2 TBSP cooking olive oil

1/2 tsp Dried oregano

1/2 tsp Dried basil

1 Large onion, chopped

3 cloves garlic, crushed

Sea salt

Freshly ground black pepper

1/2 packet streaky bacon, chopped (optional)

1 Tin cannellini or red kidney beans

1 Tin chopped tomato

2 Carrots, chopped

2 celery sticks and leaves, chopped

2 small courgettes, sliced

1 Glass dry red wine

500ml vegetable stock, preferably organic

Parmesan cheese, grated


Heat the olive oil in a large pot and add the oregano, basil, salt and pepper.

When the herbs begin to sizzle add the chopped onion, celery and carrot.

Saute until the onion becomes transparent.

Add the garlic and make sure it doesn't burn.

Add the bacon and continue to sauté until the bacon begins to brown slightly.

Add courgettes, beans and tinned tomato. Simmer for three minutes.

Add the wine and stock.

Place a lid on the pot and simmer on low heat for 30 minutes, making sure that the liquid doesn't evaporate.

Serve, topped with grated parmesan cheese.


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