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Hearty Minestrone Soup

Serve for 4 persons.
Preparation time: 20 minutes
Cooking time: 30 minutes

The Ingredients

  • 2-3 tbsp olive oil
  • 1 onion , finely chopped
  • 1 leek, white part only, cut in half and chopped;
  • 1-2 garlic cloves, finely chopped;
  • 2 carrots, diced;
  • 2 stalks celery, sliced;
  • 2 zucchinis, quartered and sliced;
  • Bunch of kale, roughly chopped or use ½ cabbage;. 
  • 1-1½ cups of barley (depending on your preference for more or less barley);
  • 1-2 x 400g tins of crushed tomatoes (depending on preferred thickness;
  • 1 litre vegetable stock;
  • 1 x 400g tin of red kidney beans/black beans.


  1. In a large pot, heat olive oil and lightly sauté onions and leek (do not brown), then add garlic, carrots and celery, cook for 2 minutes.
  2. Add zucchini, cook for another 2 minutes.
  3. Add kale and stir regularly, until kale is slightly wilted.
  4. Add barley, stir to combine.
  5. Add canned tomatoes or passata, stock, and extra water if necessary, to cover
  6. Bring to a gentle simmer and allow to simmer for at least one hour. If using canned beans, add now and cook for another 20-30 minutes.
  7. Taste and season if required.
  8. Serve with warm, crusty wholegrain bread brushed with extra virgin olive oil and rubbed with clove of garlic.


Freeze for another day or have the next day for lunch!