Minestrone Soup | Correct Body Maintenance

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Minestrone Soup

Minestrone Soup Serves 8

Winter is coming and that means soup time!!!! Hearty, nutritious, minestrone soup is a tasty crowd-pleaser. Easy way for the children to eat vegetables without them knowing.

Use substitutions such as spelt or vegetable pasta options or gluten free. Use organic produce where possible.


  • 1 clove of garlic
  • 1 red onion
  • 2 carrots
  • 2 sticks of celery
  • 1 zucchini
  • 1 small leek
  • 1 large potato
  • 1 x 400 g tin of cannelloni beans
  • 2 rashers of higher-welfare smoked streaky bacon
  • olive oil
  • ½ teaspoon dried oregano
  • 1 fresh bay leaf
  • 2 x 400 g tins of whole tomatoes
  • 1 litre organic vegetable stock
  • 1 large seasonal greens, such as savoy cabbage, curly kale, chard
  • 100 g wholemeal pasta
  • ½ a bunch of fresh basil , optional
  • Parmesan cheese


  1. Peel and finely chop the garlic and onion. Roughly chop the carrots, celery and courgette, place in bowel
  2. Quarter Leek length ways, wash it  under running water, then cut into 1cm slices. Add to the bowl.
  3. Scrub then dice potato. Drain the  cannellini beans, then set aside. Finely slice the bacon.
  4. Heat 2 tablespoons of coconut oil in a large saucepan over a medium heat. Add the bacon and fry gently for 2 minutes, or until golden.
  5. Add the garlic, onion, carrots, celery, zucchini, leek, oregano and bay and cook slowly for about 15 minutes, or until the vegetables have softened, stirring occasionally.
  6. Add the potato, cannelloni beans and whole tomatoes, then pour in the vegetable stock. Stir well, breaking up the tomatoes with the back of a spoon.
  7. Cover with a lid and bring everything slowly to boil, and simmer for 30 mins, or until potato is cooked.
  8. Remove and discard any tough stalks bits from the greens, then roughly chop.
  9. Using a rolling pin, bash the pasta into pieces while it’s still in the packet or wrap in a clean tea towel.
  10. Check potato’s are cooked, Add the greens & pasta to the pan, and cook for a further 10 minutes, or until the pasta is al dente. Sprinkle basil leaves and stir through. Salt and Black pepper to taste & serve with a grating of Parmesan and slice of desired bread.