Minestrone Soup

with Fresh Parsley & Parmesan

  • Vegetarian
  • Low Calorie
  • Italian
  • Soup
  • Contains Dairy

A healthy and satisfying one-pot-meal that is quick to make and full of vibrant and delicious vegetables. A wonderfully traditional meal that it just as beautiful served with fresh crusty bread.

Nutrition Per Portion

  • 258 Calories | 
  • 40.5g Carbohydrates | 
  • 8.9g Fat | 
  • 7.6g Fibre | 
  • 7.2g Protein | 
  • 11.3g Sugar
  • 0.0 min

    Finely dice the brown onion, celery, carrot, red capscium, courgette, garlic and fresh parsley.

  • 5.0 min

    Grate the parmesan and set aside.

  • 6.0 min

    Heat the oil in a deep sauce pan. Drain the cannellini beans and rinse well under cold water.

  • 8.5 min

    Add the garlic, onion and celery and cook over medium heat; stirring until softened.

  • 10.5 min

    Add the red capsicum, courgette and carrot and cook for a further 2 minutes.

  • 12.0 min

    Add the chopped tomatoes and 250ml of water per person.

  • 15.0 min

    Stir in the vegetable stock cube until dissolved. Around 1/2 cube per person or 1 cube for each 500ml of water.

  • 16.0 min

    Add the cannellini beans and fresh parsley.

  • 16.5 min

    Season with salt and pepper.

  • 25.0 min

    Bring to the boil and then simmer for 8-10 minutes. Add any remaining stock or water if it becomes too dry.

  • 27.0 min

    Add the vermicelli to the pan and cook until the pasta is tender. Distribute the soup among serving bowls, garnish with parmesan.

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  • Ingredients


    Parmesan Cheese, grated

    Fresh Parsley, chopped

    Garlic, finely chopped

    Vegetable Stock,

    Red Capsicum, finely chopped

    Chopped Tomatoes

    Cannellini Beans

    Carrot, finely chopped

    Celery, finely chopped

    Brown Onion, finely chopped

    Olive Oil

    Zucchini, finely chopped

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