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Minestrone Soup with Herb Bread

Our hearty minestrone soup with herb bread is the perfect winter warmer.

Minestrone soup


  • 2 tablespoons olive oil
  • 1 brown onion, chopped
  • 3 cloves garlic, minced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 medium zucchini, diced
  • 1 cup frozen green beans
  • 2 400g cans Ardmona Whole Peeled Tomatoes
  • 6 cups vegetable stock
  • 1 400g can red kidney beans, rinsed and drained
  • 1 cup dry fusilli pasta
  • 1 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • Salt and pepper, to taste
  • Parmesan cheese, for garnish


  1. Heat olive oil in a large pot over medium low medium heat.
  2. Add onion, garlic, carrot, and celery. Cook for about 5 minutes, or until lightly browned.
  3. Add in zucchini, green beans, and diced tomatoes.
  4. Stir in vegetable broth, beans, pasta, and dried herbs. Simmer until vegetables and pasta are tender, about 35 minutes.
  5. Season soup with salt and pepper and serve warm. Garnish with parmesan cheese, if desired.

Herb bread


  • 1 sourdough loaf
  • 125g butter, melted
  • 2 tbsp fresh rosemary, chopped finely
  • 2 tbsp fresh sage, chopped finely
  • 1 tsp fresh thyme, chopped finely
  • 1/2 tsp salt
  • 1/4 tsp pepper


  1. Preheat oven to 200C.
  2. Cut bread into thick slices, but being careful not to cut all the way through.
  3. Combine butter, herbs, salt and paper in a bowl.
  4. Spread mixture over and in-between each slice of bread. Wrap in tin foil.
  5. Bake for 10 to 12 minutes or until the bread is crisp. Enjoy!
Minestrone Soup with Herb Bread

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