Soups & Salads

Minestrone Soup

As the temperature drops down, our bodies instantly crave for warm, filling things to savor.  Soups come in very handy during this season as they are not only easy to make but also quite nourishing for our bodies.

One of the most famous Italian soups, the Minestrone is a thick soup made with lots of vegetables that can easily replace a meal in your diet.  I hope this soup recipe makes you feel all the warmth I am sending your way for the New Year.

Servings 4 persons
Course Soups & Salads
Preparation Time 10 minutes
Cook Time 20 minutes

Ingredients for the Minestrone Soup

(1 cup=200 ml, 1 tbsp=15 ml)

1 – 2 Nos. Bay leaves
3 tbsp Olive oil
½ cup Onion chopped
2 – 3 tbsp Garlic minced
½ cup Celery chopped
¼th  cup Carrots, chopped
½ cup Zucchini chopped
¼th  cup Potatoes chopped
3 cups Tomatoes, chopped
1 cup Macaroni
1 cup Boiled rajma (kidney beans)
A few Basil leaves
1 tsp Dried oregano
1 – 1½ liters Veg stock
2 tbsp Maggi hot n sweet sauce (optional)
Salt to taste
Pepper to taste
Tabasco to taste
½ cup Fresh parmesan cheese grated for garnish

Instructions for the Minestrone Soup

1. Heat Olive Oil in a crockpot or thick bottom pan.  Add bay leaf. Sauté the onions, garlic, and celery.   Add in the zucchini. Cook for 1-2 minutes.
2. Add in the zucchini, carrots, and potatoes.  Sauté for a few minutes.
3. Add in the tomatoes.  Sauté for 2 minutes.
4. Add in the stock and oregano, and bring to a boil.  Simmer on a low flame for 5 – 7 minutes.
5. Add in the boiled beans and uncooked macaroni. Boil until the soup gets a little body and the pasta is cooked.
6. Add in the basil leaves in the end.  Season soup with salt, pepper, tabasco and the Maggi hot & sweet sauce.
7. Garnish with grated parmesan cheese and serve.


  • The vegetables should be cut to the same size so they cook at the same time.
  • Do not overcook any vegetables. It should retain their crunch.


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