Garden Minestrone Posted in: Recipes – Tags: , ,

This chunky soup feels like a warm hug on a cold night. I like to serve it with sourdough with lots of butter, a sprinkle of some extra fresh herbs from the garden and some parmesan.

Garden Minestrone featured on Red Berries Linen


  • 3 carrots chopped 
  • 1 zucchini chopped
  • 2 potatoes chopped 
  • 1 leek thinly sliced
  • 2 garlic cloves diced
  • Thyme (1 generous tsp) 
  • Rosemary (1 generous tsp)
  • 1 tin cannellini beans drained
  • 1 cup of pasta
  • 2 tins diced tomatoes (I like Mutti)
  • 2 – 4 cups cups of veg stock or broth (see notes)
  • Handful kale leaves roughly chopped
  • Handful fresh parsley (stems removed)
  • Handful fresh basil (torn)
  • Squeeze lemon


1. Saute leek in oil until softened and fragrant, add garlic and fry gently for a minute.

2. Add carrot, zucchini, potatoes, thyme and rosemary and gently cook until softened slightly. 

3. Add beans, pasta chopped tomatoes and stock. Simmer until everything is cooked nicely (around 30 mins) 

4. Take off heat, add kale, fresh herbs and a squeeze of lemon and season to taste.

5. Serve with your favourite sourdough, parmesan and some extra herbs if you like. 

I only added two cups of stock and it made a very chunky soup. If you would like to add more liquid I would add another two cups of stock and if that’s not enough a little extra water.