Traditional minestrone

Get cozy on the couch with a warm bowl of this hearty minestrone.

  • 40 mins preparation
  • 40 mins cooking
  • Serves 6
  • Print
Minestrone is a hearty Italian vegetable soup made with tomato-y broth and pasta, traditionally made to use up leftover vegetables, so feel free to use any seasonal vegetables and greens you have on hand.
Can't get enough minestrone? Try this classic minestrone soup from Cipro or are you after more vegetable soup recipes?


Traditional minestrone
  • 1 tablespoon olive oil
  • 3 bacon rashers, chopped coarsely
  • 1 large brown onion, chopped coarsely
  • 1 large carrot, chopped finely
  • 2 stalks celery, trimmed, chopped finely
  • 3 cloves garlic, crushed
  • 1/4 cup (70g) tomato paste
  • 2 400g cans crushed tomatoes
  • 2 litre chicken stock
  • 1 cup (100g) small pasta shells
  • 400 gram can chickpeas, drained, rinsed
  • 1 bunch spinach, trimmed, leaves chopped coarsely
  • 1/2 cup (40g) grated parmesan cheese
  • italian bread, to serve


Traditional minestrone
  • 1
    Heat the oil in a large saucepan over a medium-high heat; cook the bacon, stirring, for 2 minutes or until browned lightly. Add the onion, carrot, celery and garlic; cook, stirring, for 5 minutes. Add the paste and tomatoes; cook, stirring, for 2 minutes.
  • 2
    Add stock to pan; bring to the boil. Reduce heat; simmer, covered, for 20 minutes.
  • 3
    Add pasta and chickpeas to pan; bring to the boil. Reduce heat; simmer, uncovered, for about 8 minutes or until pasta is tender. Stir in spinach, simmer a further minute or until spinach is just wilted. Serve soup sprinkled with cheese and with toasted Italian bread.


Suitable to freeze. Not suitable to microwave.

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