Chefs' Recipes

Classic minestrone soup

This classic recipe for minestrone, brimming with beans, vegetables and pasta, always delivers.
A minestrone soup with short pasta and vegetables, topped with grated parmesan, in a brown bowl. A silver spoon sits to the right.

Minestrone soup

Prue Ruscoe
1H 15M
1H 30M

“You can taste everything in this minestrone soup – beans, chickpeas, tomato, silverbeet, celery, lots of garlic. We also put in parmesan rinds, which give it an amazing flavour,” says chef Khan Danis of Sydney’s now-closed Cipro.

You’ll need to begin this minestrone recipe a day ahead to soak the borlotti beans and chickpeas.




1.Drain chickpeas and borlotti beans, place in separate saucepans, cover completely with water, bring to the simmer over medium heat and cook until beans are tender and chickpeas are just tender (40-50 minutes). Set aside to cool in water.
2.Blanch tomatoes (20-40 seconds), peel, discard seeds, roughly dice and place in a bowl.
3.Heat oil in a large saucepan over medium heat, add silverbeet stems, carrot, celery and onion and fry until just softened (5-6 minutes). Add garlic, fry until tender (2-3 minutes), then add drained chickpeas and borlotti beans, diced tomato and remaining ingredients, bring to the boil and season to taste. Reduce heat to low-medium and simmer until all ingredients are soft (10-15 minutes). Remove parmesan rind, adjust seasoning to taste and keep warm.
4.Meanwhile, for pesto, pound basil and garlic to a pulp with a mortar and pestle. Add pine nuts and half the oil and pound until a smooth paste forms, mix in parmesan, lemon juice and remaining oil and season to taste.
5.Divide soup among bowls, top with pesto and grated parmesan, drizzle with oil and serve.

Drink Suggestion: Badlands Brewery Pale Ale Drink suggestion by Penny Watson-Green


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