• Partnered with
  • Serves 6
  • 20 mins prep
  • 35 mins cook

Minestrone soup

Minestrone soup

Thick minestrone soup is the perfect comforting Italian dinner for any day of the week.


  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 2 stalks celery, chopped
  • 2 zucchini, chopped
  • 2 medium carrots, peeled and chopped
  • 750 ml Campbell's Real Vegetable Stock
  • 700-800ml passata
  • 1 tsp dried basil or 2 tablespoons finely chopped fresh basil
  • 1/2 tsp dried oregano
  • 1/4 cup Orzo or risoni
  • 1 cup canned cannellini beans, drained and rinsed
  • handful of parsley
  • salt and pepper


  1. Heat oil in a large saucepan. Add the onion, garlic, celery, zucchini and carrots and cook gently until becoming soft.
  2. Add the stock, passata and herbs and cover. Simmer for around 25 minutes, stirring occasionally until the vegetables are tender.
  3. Add the orzo and canned beans and cook 10 minutes, stirring from time to time to prevent the pasta sticking.
  4. Add the parsley, season with salt and pepper to taste and serve hot
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