Authentic Minestrone Recipe

June 2, 2011

Authentic Minestrone Recipe
Celebrity chef Marco Pierre White serves up this authentic recipe for Italian minestrone soup. Much more than just a vegetable soup, yet so easy to make, this is one of our favourite winter soups that’s perfect for freezing.

Serves: 8 Preparation time: 20 minutes Cooking time: 1 hour



1 large onion, finely chopped

2 cloves garlic, finely sliced
100g bacon or speck, cut into small dice

1/4 cup tinned pulp tomatoes

2 large carrots, finely diced

2 large sticks celery, diced (reserve some celery leaves for the end)

1 large leek, diced

2 large potatoes, diced

1/4 cabbage, shredded

1 bay leaf

2.5L water

5 Continental Chicken Stock Pots
200g frozen peas

1 can cannellini beans, drained

10 fresh basil leaves


1. Heat oil and cook onion and garlic with no colour. Add bacon and cook for 1 minute. Add tomatoes, carrots, celery, leek, potatoes, cabbage, bay leaf, water and Stock Pot, bring to the boil and simmer for 1 hour.

2. Just before the end of cooking, add peas, cannellini beans, basil and celery leaves.

Note; This makes a large quantity and any leftovers are perfect for freezing.

What’s your favourite winter soup?

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