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Minestrone Soup Recipe

With the weather cooling down, here is a yummy and nutritious way to keep warm.


1 clove of garlic

1 onion

2 bay leaves

2 sticks of celery

2 carrots

2 large handfuls of greens: spinach, kale, chard

800 grams beans: kidney, cannellini, chickpeas

1 vegetable stock cube or small packet of fresh stock

1 tin of cherry tomatoes - try find organic, no added salt and BPA free


  1. Finely chop garlic and onion, dice carrot and celery into small curves, chop or shred the greens into small pieces

  2. Put a large pot onto the stove with a small amount of oil on medium heat

  3. Add the garlic and onion

  4. Add in the carrot and celery once you can smell the garlic and onion cooking

  5. Stir until they are soft and mostly cooked

  6. Add the stock and tomatoes

  7. Fill the tomato tin with water and add to the pot

  8. Add in the beans, the greens and around 600mL of boiling water into the pot

  9. Cover the pot and cook for around 10-15 minutes or until the soup is to your desired thickness

  10. Serve with a sprinkle of salt and pepper and any fresh herbs you may like such as parsley or basil

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