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An Italian vegie soup in the microwave


  • Put the celery, carrot, leek, garlic, oil and seasonings in a large microwave-proof bowl. Cover with a plate and cook in the microwave on high until tender for 3-4 mins, stirring once. 
  • Then add the tomatoes and stock. Stir, cover again and cook in the microwave for another 10 mins, stirring once.  
  • Add the cannelini beans with the pesto. Stir well and taste for seasonings. Cover and cook in the microwave for about another 3 mins, stirring halfway.
  • Serve with parmesan sprinkled on top and crusty bread on the side.


  • 1 celery stalk, diced
  • 1 medium carrot, diced
  • 1 medium-large leek, diced
  • 1 garlic clove, crushed
  • 2 tbsp olive oil
  • sea salt & freshly ground pepper
  • ½ can diced tomatoes
  • 600 ml vegetable stock
  • ½ can cannelini beans, drained & rinsed
  • 2 heaped tspn basil pesto
  • 1 tbsp freshly grated parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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