Minstrone soup from the Women’s Weekly Original Cookbook. Great for a cold day.


  • 400g mixed beans, tinned or soaked overnight and boiled for an hour
  • olive oil
  • garlic
  • eschallots
  • parsley, chopped
  • basil, chopped
  • 1 tablespoon tomato paste
  • 400g tomatoes, diced
  • 3 sticks celery
  • 2 carrots
  • 2 potatoes
  • 2 litres chicken stock
  • 1 cup small pasta
  • parmesan
  • extra parlsey
  • salt
  • pepper


  1. Fry garlic, eschallots, parsley and basil. Add tomato paste and cook for a few minutes. Add vegetables and stock.
  2. Bring to the boil and then reduce heat and simmer for 1 hour, or until the vegetables are tender. Add macaroni and cook for 10 minutes further.
  3. Season to taste with salt, pepper, parsley and parmesan.

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