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Quick Minestrone Soup Recipe

Minestroni
Minestroni

An indulgent medley of vegetables, topped with parsley and parmesan, and served with a crusty bread

Ingredients
While this recipe contains gluten free ingredients it may not be suitable for a gluten free diet. Please check all ingredients listed to ensure this recipe will meet your needs for gluten free.
  • 2 tbsp olive oil
  • 1 medium onion, sliced (about 1 cup)
  • 2 garlic cloves chopped
  • 2 medium celery stalks, coarsely chopped
  • 2 carrots, sliced or diced
  • 2 tsp basil, dried
  • 1 tsp oregano, dried
  • 1 medium courgette, cubed
  • 1.5L water
  • 40g MAGGI® Vegetable Booster
  • 150g frozen crosscut green beans
  • 400g tin of kidney beans
  • 400g tin of chopped tomatoes
  • 150g small shell pasta
  • 125ml parmesan cheese*
  • 10ml lemon juice
  • Freshly ground black pepper & salt
Preparation
  • 1
    Warm the olive oil in a large pot. Add the chopped onion and garlic and sauté for 3 minutes.
  • 2
    Add celery and carrot and continue to sauté for a further 7 minutes.
  • 3
    Add basil, oregano, courgette and cook for further 2 minutes.
  • 4
    Pour in the water and add the MAGGI® Vegetable Booster, green beans, kidney beans, tin of tomatoes and simmer for 15 minutes.
  • 5
    Add the pasta and simmer for another 15 minutes.
  • 6
    Remove from the heat, add the lemon juice and season with ground black pepper and salt to taste.
  • 7
    Garnish with fresh parsley and parmesan cheese. Serve with fresh sourdough bread.

Try different pasta shapes like fusilli or penne Use gluten free pasta to make a gluten free recipe Use vegan parmesan cheese for a vegan soup

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