Hearty Minestrone Soup Recipe (Serves 8 – 12)

Gluten free, wheat free, egg free. Can be made dairy free and vegan.


1 Tbsp olive oil
30g butter
1 Leek, sliced finely
1 onion, chopped finely
1 Parsnip, chopped finely
3 Celery Stalks, chopped finely
2 Carrots, chopped finely
1 Capsicum, seeded and chopped finely
2 chilies, finely chopped
4 cloves garlic, finely chopped
1 tin of cannelloni beans, drained
1 tin of diced tomatoes
2 liters of water
4 Massels Beef Stock cubes
Half a cup of Buontempo pasta shells
Salt and pepper to taste
Fresh basil and Parmesan to serve


1. Melt butter (or Olivani) with olive oil in a large soup pot.
2. Once hot, add leek and onion and cook on a low heat until clear.
3. Add parsnip, celery, carrot and capsicum. Turn so all vegetables are evenly covered in oil. Cook on a medium heat until tender (5 – 10 minutes).
4. Add garlic and chili. Toss through vegetables and leave until fragrant.
5. Add the tin of tomatoes, cannelloni beans and stock. Top up pot with water if the mixture seems a little thick. Bring to the boil, then turn down to simmer, ensuring the pot lid is on.
6. Simmer mixture about two hours. Add pasta and season to taste. Cook a further half an hour until the pasta is tender.
7. Add fresh basil and Parmesan to serve.

Notes  This soup freezes well and is at it?s best on it?s second or third day. ?I tend to freeze half, and keep half in the fridge. Add more chili if you prefer a spicy minestrone, and add 1 tsp of Freedom Foods veg spread for a stronger flavor.

– Hannah

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