This is a beautiful, nutritious soup the whole family will enjoy. There is no set recipe for traditional Italian minestrone, so fell free to mix it up with whatever vegetables are in season.

Serves: 6


  • 2 tablespoons extra-virgin olive oil
  • 4 cloves of garlic, crush and chopped
  • 1 large brown onion, diced
  • 1 cup of green beans, trimmed and cut into small pieces
  • 1 large carrot, diced
  • 2 celery stalks , diced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 2 cans of tinned diced tomatoes
  • 2 cups of vegetable stock
  • 1 cup of Conchiglie (shell) pasta
  • 1 can of berlotti or canneloni beans, drained and rinsed

To Serve:

  • 1/2 cup finely grated parmesan cheese
  • 1/2 cup fresh basil, chopped
  • Toasted Pane di Casa bread


  1. Heat the oil in the Billyboil inner pot
  2. Cook the garlic and onion until soft.
  3. Add the green beans, carrot and celery until softened (about 5 minutes)
  4. Add the dried herbs and season with salt and pepper. Stir to combine.
  5. Stir in the tinned tomato and stock.  Put the lid on the pot and bring the ingredients to the boil.
  6. Once boiling, stir in the pasta and canned beans.
  7. Replace the lid on the pot and bring the ingredients back to the boil.
  8. Once boiling, give the ingredients another quick stir. Replace the lid and turn off the stove.
  9. Immediately place the pot into the Billyboil insulated outer pot.
  10. Leave to cook for 30 minutes.
  11. Distribute the soup into bowls and sprinkle fresh basil and parmesan on top of each serving.
  12. Serve with toast.
Minestrone Soup
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