Minestrone Soup

This classic minestrone recipe is packed full of veggies and makes for the perfect winter warmer.
Soups
15 min prep
45 min cook
10 serves
2.75 serves of veg
  • 2 medium brown onions, peeled and diced
  • 2 carrots, diced
  • 3 celery stalks, diced
  • 350g butternut pumpkin, peeled and diced (approximately ¼ of a butternut pumpkin)
  • 3 cloves garlic, crushed
  • 2 tsp smoked paprika
  • 1 tbsp olive oil
  • 2L vegetable stock, salt reduced*
  • 400g can crushed tomatoes
  • 400g can borlotti beans, drained and rinsed
  • 300g dried pasta*
  • 200g frozen spinach
  • 200g peas
  • Black pepper, to serve

*To make gluten free, use gluten free pasta and check the stock is ‘gluten free’.

  1. Add the olive oil, onions, carrots, celery and pumpkin, garlic and paprika into a large pot.
  2. Fry over medium heat for 10 minutes, stirring occasionally.
  3. Add vegetable stock, tomatoes and beans. Bring to the boil and then simmer for 15 minutes.
  4. Add frozen spinach, peas and pasta and simmer for a further 15 minutes until the pasta is cooked.
  5. Serve with cracked pepper.

Serving Suggestion: Vegetables can be swapped for other vegetables you may have on hand, such as corn, baby spinach, green beans, leek, zucchini or cabbage. Peas can also be swapped for frozen or canned peas or broad beans.

Storage: Store soup in an airtight container in the refrigerator up to 3 days. This soup is suitable for freezing. For the best quality, cool completely and store in airtight containers for 3-6 months.

Kids in the kitchen tips: Depending on your child’s age and skill, they can help with washing vegetables or measuring ingredients.

 

Important

When preparing this recipe:

  • Double check the food label ingredient list for any allergens each time you purchase it.
  • Prevent any allergen contamination during preparation, cooking, and serving with proper hygiene and avoiding cross-contact with allergens.

Nutritional Facts

Serving size: 340g Per serving Per 100g
Energy (kJ) 901 265
Fat (g) 3.2 0.9
Saturated fat (g) 0.6 0.2
Carbohydrates (g) 34.6 10.2
Sugars (g) 7.5 2.2
Fibre (g) 7.3 2.1
Protein (g) 9.6 2.8
Sodium (mg) 402.5 118.2

Acknowledgement

Recipe originally published by Queensland Country Women’s Association’s Country Kitchen team, adapted by Health and Wellbeing Queensland.

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