Minestrone Soup

Minestrone Soup

Chicken Stock


  • 100g white kidney beans

  • 250ml olive oil

  • 1 nos leek, chopped finely

  • 1 nos onion, cubed or paysanne

  • 1 nos carrot, cubed or paysone

  • 1 stem celery

  • 30g  Chicken Stock powder

  • 1.5 litres water

  • 50g potato, peeled and cubed

  • 100g elbow or shell pasta

  • 1 serving snow peas

  • 1 nos zucchini, cubed

  • 1 nos tomato, peeled, seeded and cubed


  • 4 cloves garlic, peeled
  • 20 nos sweet basil leaves
  • 20g almond flakes
  • 100g grated parmesan
  • salt and pepper to taste


Cooking Instructions

  • Dissolve 30g Chicken Stock powder into 1.5L boiling water and stir well.
  • Soak kidney beans in cold water for at least 12 hours and cook 40 minutes in salted water. Drain and set aside.
  • Heat up the olive oil in a casserole over low heat, add the leek and onion, and cook, stirring, for 2 minutes. Add carrot, celery, tomato and cook for 2 minutes. Pour in the chicken stock (or water) and add the beans and potatoes. Season to taste and simmer for 10 minutes. Add pasta, and cook on medium heat for about 8 minutes, or until pasta is firm to the bite (al dente). Stir in the snow peas, zucchini and tomato.
  • To prepare pesto, combine all the ingredients in a food processor and process to a paste (or pound using a mortar and pestle), seasoning to taste with the salt and pepper.
  • To serve, ladle hot soup into dish and top with a big dollop of pesto. Serve with the bread/biscuit.
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