Soup Recipes

Minestrone Soup

Preparation Time
45 minutes
Cooking Time
2 hours 15 minutes

MyJuiceCo Recipe Minestrone Soup


  • 2 fresh basil sprigs
  • 2 fresh marjoram sprigs
  • 2 fresh thyme sprigs
  • 2 tbsp olive oil
  • 2 onions, chopped
  • 2 garlic cloves, chopped
  • 4 tomatos, peeled and chopped
  • 125ml red wine
  • 1.7 litres vegetable stock
  • 115g haricot beans, soaked overnight in cold water, then drained
  • 2 carrots, chopped
  • 2 potatos, chopped
  • 1 small turnip, chopped
  • 1 celery stick, chopped
  • 1/4 small cabbage, shredded
  • 45g dried soup pasta shapes
  • Salt and pepper
  • 2 tbsp freshly grated Parmesan cheese 


  1. Chop enough fresh basil, marjoram and thyme to fill 2 tablespoons and reserve until needed.  Heat the olive oil in a large, heavy-based saucepan.  Add the onions and cook, stirring occassionaly for 5 minutes or until softened.  Stir the garlic and cook for a further 3 minutes, then stir in the chopped tomatoes and the reserved herbs.  
  2. Add the wine, simmer for 1-2 minutes, then add the stock and drained beans and bring to the boil.   Reduce the heat, partially cover and simmer for 1 1/2 hours.  
  3. Add the carrots, potatos and turnip then cover and simmer for 15 minutes.  Add the celery, cabbage and pasta, then cover and simmer for a further 10 minuntes.  Season to taste with salt and pepper and stir in the Parmesan cheese.  Ladle into warmed bowls and serve with extra Parmesan cheese.