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.