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Spring Minestrone with pasta


  • Heat a little oil in a very large, heavy-bottomed pot and gently sauté the garlic, carrots, celery, onion and potatoes for about 10 mins until softened, stirring now and again.
  • Then add the peas, zucchini, beans and tomatoes with 2 litres stock and seasonings. Toss well and cook until the vegies are crisp-tender.
  • Add the pasta with about 1 litre more stock (or water) and cook.
  • When ready, stir through the pesto and taste for seasoning.
  • Serve the soup in individual bowls with parmesan sprinkled on top.
  • nb.  If you want to use thawed, frozen peas, add them at the end.


  • olive oil
  • 2 large garlic cloves, crushed
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 large onion, chopped
  • 2 large potatoes, diced
  • 150 gm fresh peas, shelled
  • 2-3 zucchini, diced
  • 12 small green beans, cut into small lengths
  • just under 2 punnets cherry tomatoes, quartered
  • 2-3 litres vegetable (or chicken) stock
  • sea salt & freshly ground pepper
  • 300 gm soup pasta
  • 1-2 tbsp pesto (or shredded fresh basil)
  • 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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