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Minestrone soup topped with parmesan

Minestrone soup packed with vegetables

This delicious bowl of minestrone soup goodness is packed full of vegetables and flavour.


Serves: 6

Nutrition per serving

  • Energy: 1028Kj

  • Protein: 10.4g

  • Fat: Total: 4.2g

  • Fat (saturated): 1.8g

  • Carbohydrate: Total: 37.3g

  • Fibre: 9.5g

  • Sodium: 621mg


1 tablespoon olive oil
1 onion, finely chopped
1 clove garlic, finely chopped
2 celery stalks, finely chopped
1 carrot, finely chopped
1 zucchini, chopped
½ cup mushrooms, chopped
½ cup sweet potato, chopped
½ cup green beans, chopped
Handful baby spinach, chopped
2 x 400g can chopped tomatoes (salt reduced)
1 x 400g can cannellini beans
1 cup macaroni (or fun shaped pasta)
500mL salt reduced vegetable stock
1L water
Pepper, to taste
30g Parmesan cheese


1. Heat oil in a large saucepan on medium heat. Add the onion, garlic, celery, carrot, mushrooms and sweet potato and saute fry for 5-10 minutes or until the vegetables have softened without colouring.
2. Add the tomatoes, stock and water and bring to the boil. Add the macaroni, zucchini and green beans and cook for 8-10 minutes or until the pasta is al-dente.  Add the spinach and cannellini beans and cook until the water begins to simmer.
3. Season with pepper and serve topped with grated Parmesan.