Minestrone soup


Prep time30 minutes
Meal categorySoup
Recipe sourceHealthy Food Guide


Fill up this winter with this delicious soup made from veggies and pasta.


  cooking oil spray
1 brown onion (finely chopped)
2 celery stalks (chopped)
2 carrots (chopped)
2 Zucchini (chopped)
2CloveGarlic (crushed)
3Cupreduced-salt vegie stock
2Gramcans reduced-salt diced tomatoes
400Gramcan no-added-salt borlotti or kidney beans (rinsed)
50Gramgreen beans (trimmed, cut into 3cm lengths)
1⁄2CupChopped flat-leaf parsley
30Gramshaved parmesan (to serve)


  1. Spray a large saucepan with oil and place over medium heat. Add onion, celery, carrot and zucchini and cook, stirring, for 5 minutes. Add garlic and cook another 1–2 minutes.
  2. Add stock, tomatoes, pasta and 2 cups water and stir well. Bring to the boil, then reduce heat to a simmer. Cook, stirring occasionally, for 10 minutes.
  3. Add borlotti and green beans. Cook, stirring, for 1–2 minutes, until pasta is tender. Garnish with parsley and parmesan.


Nutrition Information
  • Energy: 1456kJ
  • Calories: 348cal
  • Protein: 16.6g
  • Fat: 6.1g
  • Saturated fat: 2.0g
  • Carbohydrates: 50.0g
    • sugars: 13.9g
  • Dietary Fibre: 12.3g
  • Sodium: 968mg
  • Calcium: 182mg
  • Iron: 2.5mg

Kindly reproduced from Healthy Food Guide. For further recipes visit www.healthyfoodguide.com.au and to sign up to the e-newsletter. Or become a Nutrition Australia member to get 23% off a 12-month subscription. 


Share this page