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Minestrone Soup Recipe

Minestrone Soup Recipe

Servings: 4-6 servings
Prep-time: 15 minutes
Cook-time: 30 minutes


  • 1 large red onion, diced
  • 2 large carrots, chopped 2 celery sticks, sliced
  • 1 tsp of veg stock powder
  • 1 tin of diced tomatoes
  • 2 handfuls of kale, chopped
  • 1 tin of red kidney beans (not drained) 1 tin of cannelloni beans (not drained)
  • 1 packet (500g) of Orgran Gluten free Quinoa Pasta Chopped parsley to serve
  • olive oil, salt and pepper


  1. In a pot over medium heat add the olive oil and then the onion, carrot and celery, cook down for 5 minutes.
  2. Add the veg stock powder.
  3. Pour in the tined tomatoes and then fill up the tin with some more water and add that too.
  4. Add the chopped kale and both tins of beans.
  5. Add the pasta, bring to a boil and cook for a further 10-15 minutes until the pasta is cooked
  6. Turn off the heat, transfer to a bowl and garnish with some fresh parsley.

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