Minestrone Soup Bowl

2 serves of whole grain
Each serve is 16g of whole grain. GLNC recommends 3 serves daily.
0.5 serve of legumes
Each serve is 100g of legumes. GLNC recommends 2-3 serves each week.

Serves: 8

Preparation time: 10 minutes

Cooking time: 50 minutes


  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1/2 brown onion, diced
  • 1 carrot, diced
  • 1 zucchini, cut in half, sliced
  • 1 cup green beans, cut into 5cm pieces
  • 1/2 red capsicum, diced
  • 500ml vegetable stock
  • 400g can crushed tomatoes
  • 1 1/2 cups water
  • 2 tbsp chopped fresh parsley
  • 1 tsp granulated sugar
  • Salt and freshly ground black pepper, to taste
  • 3/4 cup dry macaroni
  • 400g can cannellini beans, drained, rinsed
  • 200g can chickpeas, drained, rinsed
  • 8 Bakers Delight Cape Seed rolls


  1. Preheat the oven to 180C or 160C fan-forced.
  2. In a large pot, heat olive oil over medium-high heat. Add diced onion, garlic, carrots and celery and sauté about 5 minutes, until softened. Add in zucchini, green beans, capsicum and cook for 2 minutes.
  3. Add in vegetable stock, crushed tomatoes, water, parsley, sugar, season with salt and pepper to taste and bring mixture to a boil, then reduce heat to medium and allow soup to gently boil, uncovered for about 20 minutes.
  4. Add in macaroni then cover and cook 20 minutes longer.
  5. Add cannellini beans, chickpeas, and cook, uncovered, for about 5 minutes.
  6. Meanwhile, carefully cut the rolls in half horizontally. Scoop out the inside of the rolls with your hands, set aside to make breadcrumbs for another recipe. Place rolls on a baking tray and place in oven for 10 minutes to warm up.
  7. Spoon the soup into each roll and top with the top of the rolls to form a lid, and serve immediately.

Recipe kindly provided by Bakers Delight – for more recipes visit their website here.

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