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Minestrone Recipe


20-minute warming, nutrient-dense Minestrone Soup. It is the perfect quick dinner, loaded with butter beans, risoni, carrot, zucchini, onion, and garlic in a tomato and chicken stock-based broth. It’s freezer friendly and can be made with just about any vegetables you have on hand. I love topping mine with parmesan cheese and a big dollop of chilli oil.

  • Total Time: 30 mins
  • Yield: 4 1x




  1. Heat the olive oil in a large pot on medium-high heat. Add the onion, zucchini, carrot, celery and garlic. Cook, stirring, until softened for 3-5 minutes.
  2. Add the tomato paste, oregano and bay leaves. Cook, stirring for 1 minute.
  3. Add the chopped tomatoes (or passata if using), the chicken stock and the butter beans. Bring back up to a boil.
  4. Add the risoni, turn the heat low, place the lid on and cook for 10 minutes.
  5. Season to taste.
  6. Top with freshly grated parmesan and chilli oil if using.


MAKE AHEAD AND LEFTOVERS – Cook and refrigerate for up to 3 days. Freeze for up to 2 months. Thaw in the fridge overnight before reheating. Reheat in the microwave or stovetop until piping hot.

Vegetable substitutions: Savoy cabbage, fennel, silverbeet, kale, spinach leaves, green beans, peas… The options are limitless!

What about bacon? Minestrone is kind of like bolognese sauce… There are so many unique variations; each taste just as good as the others. If you want to add bacon for extra flavour, add it first and cook for 2 minutes before adding the vegetables.

  • Author: Nicole
  • Prep Time: 10 mins
  • Cook Time: 20 mins

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