Minestrone Soup Recipe

Earlier this week I had a sudden craving for Minestrone soup. Since I had all the ingredients, I decided to try making it for the first time and it turned out delicious! Thought i’d share the recipe with you 🙂


3 tablespoons vegetable oil

1 medium-large onion, diced

1 leek, diced

2 cloves of garlic, minced

2 carrots, diced

1 zucchini, diced

1 medium-large potato, diced

2 celery stalks, diced

4 tomatoes, diced (or a can of crushed, peeled tomatoes)

1 can of tomato paste

1 can of white beans (you can also substitute for red kidney beans or chickpeas, depending on what you have in your pantry)

1/2 cup of pasta (macaroni or whatever you prefer)

Chopped fresh parsley (as much or as little as you like)

Salt and pepper



Begin my chopping all the vegetables. In a large pot, heat 3 tablespoons of oil over medium-high heat.  Fry the onion and cook until translucent . Add the  leek and cook for a few more minutes and then the garlic, stirring constantly for about 30 seconds. Afterwards, add in the harder vegetables (potatoes, carrots, celery) and fry until they begin to soften. Then add the rest of the vegetables (tomatoes, zucchini, white beans) and the tomato paste and stir everything. Add boiling water to the pot until the vegetables are covered (non- vegetarians can add in chicken broth) and bring to a boil. Reduce the heat to medium low and simmer for about 10-15 minutes. Add in the pasta and cook for about 10 more minutes until the pasta and vegetables are tender. Add salt and pepper to taste.

Enjoy 🙂