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Classic Minestrone


A classic Leggo's recipe for Italian Minestrone soup

Prep time:15 mins

Cook time:50 mins

Serves: 8


  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 1 clove garlic, crushed
  • 3 rashers bacon, chopped
  • 3 sticks celery, chopped
  • 2 carrots, sliced
  • 7 cups water
  • 1 tablespoon beef stock powder
  • 375g jar Leggo’s Tomato Paste
  • ½ cup dry macaroni pasta
  • 420g can red kidney beans, drained
  • Shaved parmesan cheese, basil leaves and crusty bread, for serving


Step 1

Heat oil in a large saucepan, sauté onion, garlic and bacon for 3-4 minutes or until lightly browned.

Step 2

Add celery, carrots, water, stock powder and Leggo’s Tomato Paste. Bring to the boil, reduce heat and simmer covered for 30 minutes, stirring occasionally.

Step 3

Stir in macaroni and kidney beans, simmer for a further 15 minutes or until macaroni is cooked, stirring occasionally. Season to taste.

Step 4

Serve garnished with shaved parmesan cheese, basil leaves and crusty bread.

Tasty Tip!

Cannellini beans or borlotti beans may be used in this recipe instead of red kidney beans.

Classic Minestrone
Average user rating:
  • 3

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