Minestrone soup with red kidney beans

0.5 serve 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: 4

Preparation time:  10 minutes

Cooking time: 40  minutes


  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 carrots, diced
  • 2 sticks celery, diced
  • 3 cloves garlic, finely chopped
  • 1 bay leaf
  • 1 cup tomato passata (tomato purée)
  • 1L salt-reduced chicken stock
  • ½ cup wholemeal small pasta shapes
  • 2 zucchini, diced
  • 100g green beans, 2cm lengths
  • 1 x 420g can kidney beans, rinsed and drained
  • Finely grated parmesan, to serve
  • ¼ cup chopped flat leaf parsley, to serve



  1. Heat oil in a large saucepan and add onions. Cook over medium-high heat for 5 minutes until golden brown. Add carrot and celery and cook for 5 minutes or until starting to soften.
  2. Add garlic, bay leaf, passata, stock and pasta and bring to the boil. Cover and cook for 15 minutes over low heat, stirring occasionally until pasta is almost cooked.
  3. Add zucchini, green beans and kidney beans and cook, covered, for 5-10 minutes until green beans are just tender.
  4. Serve with a little grated parmesan, freshly chopped parsley and black pepper.

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