Minestrone Soup

Minestrone Soup

Cooking time


  1. Heat a large pot over medium heat. Add in the onion, leek and garlic and sauté in Cobram Estate Extra Virgin Olive Oil for 5 minutes until softened.
  2. Add in carrots and celery and sauté for another 5 minutes.
  3. Pour in vegetable stock and tinned tomato. Cover and bring to a simmer.
  4. Add in kidney beans and simmer for 20 minutes, covered.
  5. Bring to the boil and add in pasta, kale and zucchini. Reduce heat and simmer and 8 minutes uncovered.
  6. Serve with crusty sourdough bread and extra Cobram Estate Extra Virgin Olive Oil for dipping in.

Recipe thanks to our friend, Balanced Body Nutrition

Ingredients Chevron Icon

1 medium brown onion, diced

1 small leek, sliced

3 cloves garlic, finely chopped

2 small carrots, diced

2 celery stalks, diced

4 tablespoons Cobram Estate Robust Extra Virgin Olive Oil, plus extra for serving

1 tin diced tomato

2 litres vegetable stock

1 tin red kidney beans, rinsed and drained

1 zucchini, diced

1 cup tuscan kale, chopped

100g wholemeal or quinoa pasta