Minestrone soup

Minestrone soup

Serves 4


  • 1 medium brown onion, chopped 3 cloves garlic, minced
  • 1 medium zucchini, diced
  • 2 carrots, diced
  • 500g passata sauce
  • 1 tbsp olive oil
  • 1 tbsp thyme, fresh or dried
  • 1 tsp rosemary fresh or dried, diced
  • 1 tsp oregano, fresh or dried 200g macaroni elbows
  • 2 cups kale, chopped
  • 3 cups vegetable stock
  • 400g tin four bean mix or red kidney beans
  • 20g Vegan Parmesan, grated


  1. Cook macaroni according to packet instructions; drain 3-4 minutes prior to al dente. Reserve one cup of the pasta water
  2. Heat olive oil in a large soup pot. Add the onion, garlic and herbs and sauté until soft
  3. Add carrot and zucchini and sauté for a few minutes. Add passata and stock
  4. Bring to a simmer and cook for approx 15 minutes, until vegetables are soft
  5. Add beans, kale, pasta and pasta water then simmer for a further 4 minutes.
  6. Add salt and pepper to taste.
  7. Serve with crusty bread and a sprinkle of Hemp Parmesan


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