Minestrone Soup

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“Mmmmm minestrone soup! I made this recipe as part of a school project where i made a cookbook and I just found the recipe and thought i'd post it because it's really yummy! Looking at it now it would be a great recipe to make with kids because there's a lot of vegetable chopping and stirring which is always fun! You can substitute in vegetable stock to make it vegetarian.”

Ingredients Nutrition


  1. Heat oil in a large heavy based pot. Add the onion, carrot and celery and season with pepper. Saute for 5 minutes. Add the tomatoes and a pinch of sugar and bring to the boil. Stir in the garlic and simmer on a low heat for 5 minutes.
  2. Add the stock and the bay leaves. Bring to the boil before adding in the leeks, green beans and pumpkin. Cover and simmer on a gentle heat for a further 5 minutes.
  3. Add the cauliflower, broccoli and zucchini. Simmer for another 5 minutes.
  4. Add a desired amount of parsley, rosemary and oregano (I find about a tablespoon of each works for me, but alter to suit your tastes. Season with pepper if desired. Stir in the cannellini beans, bring to the boil, then return to a simmer for a further 5 minutes. Taste and adjust seasonings in necessary. Serve with fresh grain bread.
  5. *Note: Extra liquid may need to be added. If this is a case use a little bit of water for small quantities, but for bigger amounts (say more than one cup) ideally add some more stock.

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