My version of delicious, tasty minestrone soup. Perfect for a cold winter’s day, with crusty, gluten free bread.

Image of Minestrone Soup

Minestrone Soup

Ingredients
  • 375g packet of mixed dried beans
  • large bunch of mixed fresh herbs (oregano, marjoram, parsley, thyme), finely chopped
  • 1 medium sized onion, finely diced
  • 2 cloves garlic, minced
  • 2 sticks celery, finely sliced
  • 2 carrots, finely sliced
  • 1 cup mixed frozen vegetables
  • 1 large potato, diced
  • 1 can tomatoes
  • 1.5 litres good vegetable stock
  • 1 tsp salt
Method
  • Soak the beans overnight, or for at least 8 hours before cooking
  • Put the beans into a large saucepan with the rest of the ingredients, bring to the boil, then simmer for about 40 minutes
  • Top up with water as needed
  • Test the beans to see if they’re softened, if not continue to simmer until they are
  • Season with salt and pepper to taste
  • If you like your soup thick, scoop some of the beans out, mash them up and add back into the soup
  • Serve with crusty bread

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