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Hearty Vegetarian Minestrone Soup

This hearty soup is a great comfort foods. So warm up, and load up on vegetables this winter with our delicious vegetable minestrone soup
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  • 6 serves
  • 12 ingredients
  • 20 mins
  • 40 mins
  • Easy
Nutrition per serve
  • Energy 842kj
  • Protein 8g
  • Carbohydrate 32g
  • Total fat 3g
  • Saturated fat 0.2
  • Dietary fibre 6.8g
  • Sodium 375mg


1 teaspoon olive oil

1 medium onion, chopped

5 celery stalks, chopped

3 large carrots, chopped

4 garlic cloves, crushed and minced

2 tablespoons salt reduced tomato paste

1 cup of salt reduced vegetable stock

3 cups water

½ teaspoon dried basil

½ teaspoon dried oregano

1 cup of pasta spirals or bow ties

1  400g can reduced salt chickpeas – drained and rinsed


  1. Cut up onion, celery and carrot into small pieces.
  2. In a large soup pot over medium heat, add the olive oil, onions, celery and carrots. Sauté for 4-5 minutes until the onion softens. Add the garlic.
  3. Add the tomato paste, stock, water, basil and oregano. Bring to the boil, then reduce to a simmer for 20 minutes.
  4. Add the pasta and chickpeas, cook for another 10-12 minutes until the pasta softens.
  5. Season with pepper.  

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