Minestrone Soup

A hearty one pot meal. This is an International Italian soup packed with flavors and nutrition. This minestrone soup is a public favorite and also a very adapting recipe. You can switch any vegetables into or out of this recipe as per your liking. You can also swap in any pasta of your liking.


  • 1 Onion, Diced
  • 4-5 Cloves of Garlic, Minced
  • 1 Carrot, Diced
  • 1 Potato, Diced
  • 1 Cup Green, Red and Yellow Bell Pepper, Diced
  • 1 Stalk of Celery, Chopped
  • Half Cabbage, Diced
  • 20-30g Button Mushroom, Quarters
  • Dried Oregano for Seasoning
  • 1 Tomato, Pureed
  • 1/2 Cup Macaroni
  • 10g Canned Kidney Beans
  • 20ml Oil
  • Few Leaves of Basil, Chiffonade
  • Parmesan Cheese, Grated
  • 250 Ml Veg Stock
  • Salt As Per Taste
  • Pepper As Per Taste


Prep: 20 minutes
Cooking: 20 minutes

  1. Take a pot of water, salt and a little oil in it. Bring it to boil and cook the macaroni in it, strain it out and keep it aside to use later.
  2. Heat up a pot on low medium heat and add oil to it. Sauté garlic and onions. When the onions turn translucent add carrots and potatoes and cook them for a bit.
  3. Add all the bell peppers, cook for a while.
  4. Now put the mushrooms in the pan and then cook it.
  5. After a few minutes, add cabbage to the pot and stir well.
  6. Season with some dried oregano crushed into the pot and add your tomato puree into it. Stir well.
  7. Now add your vegetable stock, cook it for a few minutes then add the canned beans and cooked pasta to the pot.
  8. Check for seasoning and add some salt and black pepper to taste.
  9. Plate the soup in a bowl. Garnish with basil and parmesan and serve hot.