Alive and Cooking

Minestrone Soup

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1 brown onion
2 carrots
2 sticks celery
2 large potatoes
1/4 pumpkin
3 cloves of garlic
2 Bay leaf
2 jars Always Fresh Mediterranean bean salad
2 tins chopped tomatoes
2-3 litres of water
1/2 bunch fresh basil
1/2 bunch continental parsley
1/2 glass of red wine
Dash of Worcester sauce
100g small pasta shells


1. Chop all vegetables to a 1cm dice (except garlic, which is crushed). Place a splash extra light olive oil to a large pot, then fry vegies & garlic till softened then de-glaze with red wine.

2. When the wine has boiled add the bay leaf, Mediterranean bean salad, chopped tomatoes, Worcester sauce and water. Bring to a boil and simmer for 1 1/2 hours

3. After 1 1/2 hours bring to a boil again then add the pasta and cook for ten minutes then toss in chopped basil and parsley.

Minestrone Soup