Pasta Minestrone Soup

Pasta Minestrone Soup

Thursday, 7 February 2013

Serves 4


  • 2 onions finely chopped
  • 2 cloves garlic crushed and chopped
  • 3 carrots thinly sliced
  • 2 celery sticks cut thinly into pieces
  • 2 diced potatoes
  • 1.5 litres beef stock (either purchase in packs or make up from beef stock cubes)
  • 300g tin tomatoes chopped
  • salt and pepper
  • 100g macaroni
  • 175g tin white Cannelini beans drained
  • 2 zucchini’s cut into long thin strips and chopped into matchstick size
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon olive oil, freshly grated Parmesan cheese for serving


  1. Saute the onion and garlic in a small amount of oil in a large frying pan.

  2. Add celery, carrots, potatoes, tomatoes (undrained) and stock.

  3. Season with salt and pepper. Bring to the boil and simmer covered for 20 minutes.

  4. Add the zucchini strips, macaroni and beans (drained) and cook until macaroni is tender al dente.