Dina Strangaric |

Minestrone Soup

With fresh ingredients and gluten free pasta, this is a hug in a bowl for those chilly winter evenings. 


  • 2 TBLSP garlic infused oil
  • 2 stalks celery, chopped
  • 2 medium carrots, chopped
  • 1L vegetable stock
  • 2 1/2 TBLSP tomato paste
  • 400g Roma tomatoes with juice
  • 100g gluten free pasta, uncooked
  • 1/2 can chickpeas, drained & rinsed
  • 1 medium zucchini, diced
  • 1/2 cup broccoli florets, stalk removed
  • 1/2 bunch basil leaves, fresh
  • 4 TBLSP parmesan (or vegan cheese), grated


  1. Heat garlic olive oil in a large saucepan over high heat. Add celery and carrot. Cook, stirring, for a couple of minutes until vegetables are soft
  2. Add the stock, tomato paste, tomatoes and 1 cup of cold water. Bring to the boil and reduce heat to low. Simmer for 30 minutes with a lid on
  3. Add the pasta, chickpeas and zucchini and broccoli, simmering for a further 15 minutes or until pasta is cooked. Stir in the basil and top with parmesan (or vegan) cheese.
Tags: Food, recipe
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