Minestrone soup is a great way to enjoy the goodness of seasonal produce and we've got the ultimate healthy recipe for you. With plenty of pasta and beans, it makes for a filling meal. It is also a great way to use up all the leftover vegetables that you have in your refrigerator.

Serves: 2


  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 large celery stick, chopped
  • 300grams chopped tomatoes
  • ¼ cup white beans ( cooked)
  • ¼ cup corn kernels
  • ¼ cup chopped green beans
  • 1/4 cup dried pasta
  • Sprinkle of oregano
  • Salt to taste
  • ½ teaspoon black pepper



Heat olive oil in a pan over a medium heat. Add in onion, carrots and celery.

Add salt, black pepper, oregano and cook for about 10 minutes, stirring occasionally until the vegetables have softened.

Add the tomatoes and 2 cups of water. Cover with a lid and bring it to the boil. Simmer at low heat for a further 10 minutes.

Add the beans and pasta and cook for a further 10 minutes. The soup should be ready when the pasta is cooked.

Check the consistency, before you remove it from heat if it is too thick add some boiled water and cook for a further 2 to 3 minutes.

If you have any cheese in the fridge, jazz up your minestrone by grating a little over the top.

You can also read about healthy cous cous salad

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