Sardinian Minestrone Soup

Serves 6
Time 45 minutes


4 tbsp extra virgin olive oil 

1 brown onion, chopped

2 carrots, peeled and diced

3 garlic cloves, minced

1 celery stalk, diced

1 cup green beans, halved

2 small zucchinis, diced 

2 garlic cloves, microplaned

1 can cannellini beans

1 can kidney beans

1 tbsp tomato paste

1 x(400g) can crushed tomatoes

4 cups vegetable broth

1 cup chickpea pasta

Salt & pepper

½ tsp chilli flakes

1 bunch fresh basil, chopped

1 bunch fresh parsley, chopped

¼ cup parmesan, grated


Saute onion, garlic, zucchini and carrot until soft in a large pot with olive oil. Add green beans, celery, tomato paste, crushed tomatoes, vegetable broth and beans and mix through.

Add pasta, turn the heat to low and cook for 20-30 minutes until the vegetables and pasta are cooked.

Stir in basil and parsley. Season with salt and pepper. 

Sprinkle with parmesan.