healthy minestrone soup

Print Yum healthy minestrone soup This basic but hearty vegetable soup recipe…

healthy minestrone soup

healthy minestrone soup

This basic but hearty vegetable soup recipe shared by Gabriella McDonell (@Gabriella_mcdonnell) is a must try. Healthy, delicious and jam packed with pasta goodness - you know you want this 🙂


  • 1.5L water
  • 2 cans of chopped tomatoes
  • 1 L of vegetable or chicken stock
  • 3 stalks of celery
  • 1&1/2 red onions
  • 2 large potato
  • 3 cloves of garlic
  • 1 carrot
  • 1 handful of parsley
  • A sprinkle of oregano
  • 4 leaves of chopped basil
  • A small handful of coriander
  • dried thyme
  • dried mixed herbs
  • fat free bacon (optional for vegetarians)
  • 1 cup of macaroni or risoni Pasta
  • 1/8-1/4 of red cabbage
  • lemon juice to the taste
  • salt and pepper to the taste
  • 1/2 a can of chopped Baby corn (optional)
  • olive oil
  • 4 table spoons of white sugar


  1. Chop up all vegetables to bite size pieces.Ppotatoes and carrots should be cut in small cubes.
  2. Peel off skin on garlic cloves, crush the clove with your knife and chop each clove finely.
  3. Pour roughly 2 tablespoons of olive oil into a medium sized saucepan on medium heat.
  4. Fry: onions, garlic, celery, bacon, baby corn and add red cabbage after frying the prior vegetables for approx 2 minutes.
  5. When all veggies are golden and bacon is cooked but not crispy add the canned tomatoes. Allow to simmer for 2 minutes.
  6. Turn heat to high and add stock, potatoes and carrots, bring to boil.
  7. Add water and again bring to boil.
  8. Once boiling, add pasta, lemon juice and a sprinkle of salt.
  9. Stir occasionally so pasta does not stick to bottom of sauce pan.
  10. Once the pasta is cooked add herbs and sugar (the sugar is essential as it neutralises the high acidic levels in the tomatoes) after 1 minute of stirring, season with salt and pepper.
  11. Serve with a ladle into soup bowls with soup spoons, I recommend serving with crispy ciabatta bread.
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