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Delicious and satisfying minestrone soup

Delicious and satisfying minestrone soup

Posted by Marie-Eve Maitland on 10th Jan 2017

I love to share my favourite healthy recipes and this one is a winner. The best recipes are made with real, wholefood ingredients. Homemade have never tasted so good.


(4 generous servings)

  • 1 tablespoon coconut oil or butter 
  • 2 red onions, roughly chopped
  • 2-3 garlic cloves, chopped
  • 2 celery sticks, roughly chopped 
  • 750ml bone broth or good quality vegetable stock 
  • 400g tin chopped tomatoes 
  • 1 bay leaf 
  • 2 carrots, roughly chopped 
  • 2 large potatoes, cut into 1.5cm cubes
  • Handful of green beans, cut into 3cm pieces 
  • 100g dried pasta 
  • 400g tin of red kidney beans (or white bean, cannelloni, chickpeas) 
  • 300g frozen peas Himalayan salt Fresh black pepper
  • To serve 10-15g fresh parsley, chopped 
  • Plenty of fresh, organic Parmesan, grated


  1. In a large pan, heat the oil/butter and gently fry the onions, garlic and celery (do not brown) 
  2. Add the stock (or broth), tinned tomatoes, bay leaf, carrot, potatoes, green beans and let simmer for 10 minutes
  3. Follow with the pasta, cook for 10-15 minutes and add the drained (and rinsed) beans & frozen peas for the last 2-3 minutes. Add more water if you feel the soup is too thick 
  4. Season to taste and serve with lots of fresh parsley & Parmesan.