Minestrone Soup

chef.alexande's picture

Sep. 21, 2011


Haricot beans 2 Ounce (50 g)
Onions 2
Celery stick 3
Carrots 3
Potato 1 Large
Streaky bacon 4 Ounce (250 g)
Oil 15 Milliliter (1 tablespoon)
Tomato puree 30 Milliliter (1 rounded tablespoon)
Salt To Taste
Pepper To Taste
Mixed dried herbs 1/2 Teaspoon (Leveled) (5 ml)
Chicken stock 4 Pint (2 litres)
Cabbage 2 Ounce , shredded (50 g)
Peas/Green beans 2 Ounce (50 g)



1) Remove the peel off the onions, and chop into finely slices.

2) Thoroughly wash the celery and slice.

3) Remove the skin off carrots and potatoes and cut into small cubes.

4) Discard the bacon rind and bone and slice.

5) In a bowl, soak the beans in water for at least 6 hours. Alternately, cook in pressure cooker for 10 minutes. Set aside.


6) In a large saucepan, heat up oil.

7) Add beans and vegetables in hot oil to cook until the onion turns light brown.

8) Add tomato puree, herbs seasonings and stock. Mix well.

9) Cover with a lid and simmer for 1 hour by reducing the heat.


10) Before serving, add cabbage, peas or beans to cook for 10 minutes. Add more cornflour solution to thicken the soup, if required.


11) Garnish with grated Parmesan cheese and serve hot.

Recipe Summary

Difficulty Level: Easy
Cook Time: 70 Minutes
Ready In: 70 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 445Calories from Fat 169

 % Daily Value*

Total Fat 19 g29.2%

Saturated Fat 6 g30%

Trans Fat 0 g


Sodium 1313 mg54.71%

Total Carbohydrates 48 g16%

Dietary Fiber 6 g24%

Sugars 15 g

Protein 21 g42%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet