That Sugar Movement


Minestrone Soup

  • Minestrone Soup - Serves Serves: 4
  • Minestrone Soup - Prep Time Prep Time: 30
  • Minestrone Soup - Cook Time Cook Time: 60

Like most mums, I struggle to get my children to eat their vegetables. I’ll serve up something one night that they’ll love, only to make the same thing a week later and it gets rejected.

When I served up this minestrone soup, packed with vegetables, I did not expect to get past first base. But it was met with exclaims of joy and is still a success week after week (who knew?!).

This is minestrone at its most basic, so if you have other vegetables in your fridge, such as zucchini, kale, or leeks – you can build upon this recipe to make a more robust dish.

If you don’t have an fresh chicken stock, it’s fine to use a quality shop-bought stock or even water.

Pimp the leftovers with a poached egg, or toasted wholemeal croutons. The fresh ginger isn’t exactly traditional – but trust me, it really lifts the finished dish.


  • 2 - medium red onions, finely chopped
  • 2 - cloves garlic, sliced
  • thumb size piece fresh ginger, finely chopped
  • 2 - stalks celery, sliced
  • 4 - carrots, diced
  • 1/2 - tin tomatoes (don’t be tempted to put it all in!)
  • 750mL - fresh free-range chicken or vegetable stock (water at a pinch)
  • 400g - tin cannellini beans, drained
  • shaved parmesan to garnish (optional)


  1. Heat a tablespoon olive oil over medium heat in a heavy-based saucepan.
  2. Fry the onions, garlic, and ginger for 5-8 minutes until they soften.
  3. Add the celery and carrot and cook for another 8 minutes.
  4. Stir through the tomatoes, then add the stock or water.
  5. Bring to a simmer, and cook on a low heat for an hour. Add a little more liquid if necessary.
  6. Add the cannellini beans and simmer for a further 5 minutes.
  7. Serve with shaved parmesan over the top and lots of cracked black pepper.

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That Sugar Movement