Minestrone soup

My take on Minestrone Soup


On the colder days everybody loves the taste of a good minestrone soup. I know it is another favourite for my family. I will make this soup with what I generally have in the pantry and fridge.



4 serves

Prep time

15 minutes

Cooking time

45-50 minutes


  • 2 Tbsp dried oregano

  • 1 onion, finely chopped

  • 2 cloves garlic, finely chopped

  • 2 double smoked kransky sausage, sliced into pieces

  • 200 grams ham , sliced into pieces

  • 2 each: carrot, potato, stalk celery, courgette, cut into 1cm dices

  • 1 400 gram tin Italian tomatoes

  • 1 tin chickpeas, rinsed and drained or borlotti beans

  • 1 Litre chicken stock

  • 1/2 cup small pasta shapes ( what ever pasta shapes you have)

  • 1 cup finely shredded cabbage

  • salt and freshly grated black pepper


  • Heat the oil in a large saucepan or stockpot and add the onion, garlic, kransky and herbs. Cook over a medium heat for about 10 minutes until the onion is soft.
  • Add the chopped vegetables, stir to coat in the onions and oil, then add the tinned tomatoes and stock. Bring to the boil then reduce to a simmer and cook for about 25 minutes until the vegetables are tender.
  • Rinse and drain the chickpeas or borlotti beans, add to the soup with the pasta shapes and cook for another 10 minutes.
  • Stir in the cabbage and cook for another 3-4 minutes.
    Season with salt and ground black pepper.
    Serve with grated or shaved parmesan and fresh crusty rolls.

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