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Minestrone Soup Recipe

I looked at lots of recipes and made this one myself using the ingredients I had available from what was in season. The beans give some added protein and the bacon adds extra flavour. For a vegan minestrone soup or vegetarian minestrone soup variation omit the bacon and use vegetable stock.


1 tin of haricot beans–410gm–1 1/2 cups
olive oil for frying
2 onions finely diced
2 garlic cloves diced fine
2 leeks sliced and diced and washed
1 to 2 pints of stock, chicken or vegetable homemade or a good quality cube
1 jar of tomato puree–300gm–1 1/2 cups
1/2 cup pasta the smallest shapes you can get
1 tin of sweet corn–285gm –1 1/2 cups
1/2 small cauliflower cut into small florets or slices
salt and pepper to taste
3 rashers of smoked bacon sliced and diced


1. Put the olive oil in a pan and sweat the onions, leeks, garlic and bacon on a medium heat for 10 minutes
2. Add beans, corn, and cauliflower and sweat for 10 minutes
3. Add the jar of tomato puree, pasta and stock and cook for 20 minutes until all the ingredients are cooked and soft
4. Add salt and pepper to taste


Garnish with Parmesan cheese or a local grated cheese and fresh basil
Add 1 chilli at stage one for a Spicey Minestrone Soup
Thanks for reading and enjoy

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