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A classic Minestrone


  • Heat a little oil in a large heavy-bottomed pot and gently sauté the onion, leek, celery, carrot and bacon for about 10 mins until tender, stirring now and again. 
  • Add the cabbage, potato and tomatoes. Stir well and gently cook for about another 5 mins. 
  • Then add the cannelini beans and the pasta with stock to cover and seasonings. Mix and simmer for about 20 mins until the pasta is tender, adding more stock if needed. Taste for seasoning.
  • Serve the soup in individual bowls with a dollop of pesto and a sprinkling of parmesan and parsley on top and good crusty bread on the side.


  • olive oil
  • 1 large onion, chopped
  • 1 leek, finely chopped
  • 1 celery stalk, finely chopped
  • 1 medium carrot, finely chopped
  • 3 rindless bacon rashers, diced
  • ½ small Savoy cabbage, ribs removed & finely shredded
  • 1 medium-large potato, peeled & diced
  • 2 cans diced tomatoes, drained a little
  • 1-2 cans cannelini beans, rinsed & drained
  • 1 cup soup pasta (or very small penne)
  • 2½ litres vegetable or chicken stock
  • sea salt & freshly ground pepper
  • pesto (optional)
  • freshly grated parmesan
  • chopped Italian (flat leaf) parsley

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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