• Partnered with
  • Serves 6
  • 90 mins cook

Economical minestrone soup

Economical minestrone soup

This Nici Wickes minestrone soup is a favourite for making a hearty, nourishing meal for the whole family for next to nothing. Who knew economical could taste so good?


  • 2 tbsp oil or butter
  • 1 large onion, diced
  • 4 carrots, chopped into rounds
  • 1 parsnip, peeled and cubed
  • 1 broccoli stalk, chopped
  • 2 sticks of celery, chopped
  • 1 cup silverbeet or spinach, chopped
  • 1 leek, halved and sliced
  • 1/2 cup kumara or pumpkin, diced
  • 8-10 cups water (fresh or frozen saved vegetable water is ideal)
  • 420 g tin tomatoes
  • 1/2 cup mixed dried beans, soaked overnight and drained
  • handful of macaroni elbows
  • salt and pepper, to taste
  • chopped parsley, to garnish
  • crusty bread rolls, to serve


  1. Heat the oil in your largest pot and sauté all the chopped vegetables for 5 minutes, stirring to mix them up.
  2. Add the water, tomatoes and drained beans. Gently bring to the boil and simmer until the beans are cooked through – about 1-1½ hours.
  3. When the beans are tender, add the macaroni and continue cooking until the pasta is cooked. Season.
  4. Serve with a sprinkling of parsley on top and crusty bread rolls. Enjoy!
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