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Mumma’s Minestrone Soup Recipe

Here’s a soup recipe which I made one Sunday for my weekday lunches and a couple of easy dinners. Makes a huge potful of hearty filling soup which is ready and waiting to warm your tum when it’s cold and you are hungry.


Mumma’s Minestrone Soup

  • 2 large onions chopped
  • 2 garlic cloves
  • 10 cups vege or chicken stock
  • 2 large carrots
  • 4 stalks celery
  • 2 large leeks
  • 2 potatoes
  • 1 cup sliced mushrooms
  • 2 cans tomatoes
  • I tsp chili (optional)
  • Ground black pepper
  • 1 can cooked kidney or haricot beans (if using dry beans they must be prepared first see note at bottom of recipe)
  • 1 cup cooked brown rice or wholemeal macaroni
  • 2 tsp marjoram/parsley


  1. Sweat onions, garlic, leeks and celery in a large saucepan for 5-10 mins with a half cup of the stock. Add remaining stock and vegetables, tomatoes and chili. Season with black pepper.
  2. Bring to a boil and simmer for an hour or two stirring occasionally.
  3. When cool, puree 3 cups of the soup in a blender and return to pot.
  4. Add beans, rice or macaroni and herbs and heat through for a further 5 mins before serving.

NB: To prepare dried beans: Soak beans for 4 hours in water. Drain off the water and cook in fresh water with a slice of lemon for approximately 1 hour til tender.

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