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5 from 2 votes

Minestrone Soup

Prep Time10 mins
Cook Time20 mins
Course: Soup
Cuisine: Italian
Keyword: minestrone, Soup, Vegan
Servings: 4


  • 1 onion finely chopped
  • 2 garlic cloves crushed
  • 1 inch piece of ginger inely cut or grated.
  • 2 fresh tomatoes finely chopped
  • 1 tablespoon tomato pure
  • 1 teaspoon coriander
  • 1 teaspoon dried thyme
  • ½ teaspoon cumin
  • ½ teaspoon turmeric
  • ½ cinnamon
  • ½ teaspoon black pepper
  • 2 litres vegetable stock
  • 2 carrots finely chopped
  • 50 gr red lentils
  • 100 gr dilatini pasta
  • 100 gr cannellini beans
  • 50 gr spinach
  • lemon juice to squeeze on top before serving
  • salt to taste


  • Heat one tablespoon of olive oil in a large pot on medium heat (we use our dutch oven for this recipe). Add the onion, cook for a couple of minutes until softened and add the garlic and ginger. Cook for a further 2-3 minutes.
  • Add the fresh tomatoes and the tomato pure. Stir and cook for a few minutes before adding the spices. Add the coriander, thyme, cumin, turmeric, cinnamon and black pepper. Stir until fragrant and add the chopped carrots and the stock.
  • Bring the water to a boil, add the lentils and pasta and reduce the heat to a simmer. When the pasta and lentils are half cooked, add the beans.
  • When the pasta and lentils are cooked turn of the heat and add the spinach. Leave the soup to rest for a few minutes until the spinach wilts. Squeeze a bit of lemon juice on top and serve.


For a spicy hit, add chilli oil before serving, or chilli flakes.
If your toddler doesn't enjoy big chunks, you can blend the minestrone soup before serving. We mash the beans with a fork for Luca and remove any big skins from them.