Minestrone soup

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Hearty and warm, this healthy minestrone ticks all the boxes for a perfect winter meal.


1 tablespoon olive oil
1 large brown onion, diced
3 middle bacon rashers, trimmed, diced
1 garlic clove, crushed
140g can tomato paste
1 litre chicken stock
3 celery stalks, trimmed, diced
1 carrot, diced
420g can corn kernels, drained
½ teaspoon dried oregano leaves
¾ cup dried macaroni
400g can butter beans, drained, rinsed
2 tablespoons chopped fresh parsley leaves with creamy mashed potato with lashings of butter.


  1. Heat oil in a large saucepan over medium-high heat. Add onion and bacon. Cook, stirring for 5 minutes or until onion has softened. Add garlic. Cook for 1 minute or until fragrant. Stir in tomato paste.
  2. Add stock, celery, carrot, corn, and oregano. Cover. Bring to the boil. Reduce heat to low. Simmer, covered, for 30 minutes.
  3. Add macaroni, beans, and 1½ cups cold water. Season with salt and pepper. Simmer for 10 to 15 minutes or until macaroni is tender. Stir in parsley. Serve.


(per serve) 1238kJ; 6.5g fat; 1.7g sat fat; 24.8g protein; 27.5g carbs; 13.9g fibre; 36mg chol; 508mg sodium.

Credit: Best Recipes