Minestrone with Basil and Parmesan

Serves: 4 Prep time: 15 mins Cooking time: 40mins


  • 20g (tablespoon) butter 
  • 1 brown onion, chopped
  • 2 cloves garlic, chopped
  • 2 sticks celery, sliced 
  • 1 carrot, sliced
  • 1 zucchini, sliced 
  • 400g canned chopped tomatoes, no added salt
  • 2 cups salt-reduced beef stock
  • 2 potatoes, peeled and diced 
  • 400g canned red kidney beans, rinsed and drained 
  • 20 small basil leaves, for serving 
  • 40g parmesan cheese, finely grated for serving 


  1. Heart butter in a large saucepan over a medium heat.
    Add the onion and garlic and stir for 1-2 minutes.
  2. Add the celery, carrot and zucchini, stir for 2 minutes.
  3. Stir in the tomatoes and stock, cover and simmer for 10 mins. Add the potatoes, cover and simmer for a further 15 minutes or until the potato is cooked. Stir in the kidney beans, cover and cook until hot.
  4. Serve with basil and parmesan.

    Tip: Add some sliced chilli for a more intense flavour.

    Acknowledgement of Country

    The Victor Chang Cardiac Research Institute acknowledges the traditional custodians of the land, the Gadigal of the Eora nation, on which we meet, work, and discover.
    Our Western Australian laboratories pay their respect to the Whadjuk Noongar who remain as the spiritual and cultural custodians of their land.