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October 4, 2023

Minestrone soup

Food Checker classification:GREEN

Have you got leftover veggies that you need to use up? This is the perfect recipe for you!  

Minestrone soup is a hearty, wholesome meal packed full of vegetables that can be easily adjusted to help you clear out your veggie draw and reduce your food waste. Typically tomato-based, the soup is made with vegetable stock (or water) and crushed tomatoes. Another key feature of minestrone soup is a small pasta and some beans, the rest is just veg…

Leftover roasted& carrots, steamed broccoli, floppy silverbeet? Chuck them in!

We’ve provided you with a full minestrone soup recipe here, but you can change it up any way you like, just make sure your pasta and veg are& cooked to your liking before you serve. 

Minestrone soup

Prep Time 10 minutes
Cook Time 15 minutes
Course Dinner, Lunch
Servings 4


Estimated cost $3.43

Please note: costs are 'per serving' and may vary. Costs were accurate at time of publish.


  • 1 tsp olive oil
  • 1 medium brown onion finely chopped
  • 1 clove garlic
  • 6 cups water or pre-made vegetable stock
  • 425 gram can crushed tomatoes
  • 1 carrot peeled and diced in 2cm cubes
  • 2 sticks celery sliced
  • 1 large parsnip peeled and diced in 2cm cubes
  • 1 bay leaf
  • 1/2 cup small pasta like macaroni - your choice
  • 6 brussel sprouts
  • 1 cup shredded white cabbage
  • 4 leaves kale torn off the thick stem
  • 300 gram can four bean mix, rinsed and drained


  • Heat oil in a large pot and fry the onion and garlic until translucent, approximately 2 minutes. 
  • Add the 6 cups water or pre-made vegetable stock, 425 gram can crushed tomatoes, 1 carrot, 2 sticks celery, 1 large parsnip1 bay leaf and a pinch of pepper and salt. 
  • Bring to the simmer then add the pasta and simmer for a further 8 minutes. 
  • Add 6 brussel sprouts, 1 cup shredded white cabbage, 4 leaves kale torn off the thick stem and 300 gram can four bean mix, rinsed and drained. Stir thoroughly. 
  • Cook for a further 5 minutes and check seasoning and adjust to your taste. 



  • Substitute the four bean mix for lentils or white cannellini beans.  
  • Spinach or peas are tasty alternatives to brussel sprouts, kale and cabbage.  
  • To serve, finish your soup with some grated Grana Padano parmesan cheese and a drizzle of extra-virgin olive oil.  
  • To serve, finish your soup with a dollop of basil pesto. 
Sourced from:Eat For Health and the National Health and Medical Research Council
Keyword pasta, soup, Vegetables, vegetarian
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