Homemade Minestrone Soup
A classic and hearty minestrone soup perfect for using up leftover vegetables.
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- •4 rashers Smoked bacon
- •Olive oil
- •CarrotsChunked
- •2 Garlic clovesRoughly chopped
- •Bay leaves(optional)Dried or fresh
- •2 Celery stalks
- •2 small OnionsOr 1 big one
- •Savoy cabbageStalks removed, finely sliced
- •KaleStalks removed, finely sliced
- •1 Vegetable stock cubeOrganic
- •1 can Tinned tomatoes
- •1 can Butter beans
- •1 can Cannellini beans
- •PastaOdds and ends
- •1 pint WaterBoiling
- 1
Heat a large pan over medium-high heat and add olive oil.
1 min
- 2
Add smoked bacon and cook until golden and caramelized.
5 min
- 3
Add chopped garlic and bay leaves, stir well.
2 min
- 4
Add chunked carrots, chopped celery, and onions. Stir and cook until softened.
5 min
- 5
Add chopped savoy cabbage and kale, stir to combine.
3 min
- 6
Add vegetable stock cube, tinned tomatoes, and water. Stir well.
3 min
- 7
Add butter beans and cannellini beans, stir to combine.
2 min
- 8
Add pasta, cover, and simmer until pasta is cooked, about 10-15 minutes.
15 min
- 9
Serve hot with grated Parmesan or cheddar cheese on top.
2 min
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Takes about 2 minutes — no account needed
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