Harvest Minestrone
Cook time
Total time
A deliciously wholesome minestrone soup made from all the rainbow vegetables from the garden and served with parmesan cheese and ciabatta.
Recipe type: Soup
Cuisine: Main meal, dinner, lunch
Serves: 8
  • 2 tbsp extra virgin olive oil
  • 1 large onion, finely chopped.
  • 2 sticks of celery finely sliced.
  • 1 leek finely sliced, discard the dark tops.
  • 2 cloves of garlic, finely chopped.
  • 2 medium carrots, finely sliced.
  • 1 medium, chopped courgette or squash.
  • 12 sliced green beans.
  • 1 sliced sweet red pepper.
  • A handful of chopped parsley.
  • 1 carton or tin of chopped organic tomatoes (use chopped fresh ones, if you have plenty to use up - no need to peel)
  • 1 can of drained, cannellini beans.
  • 1 litre of good chicken broth (preferably homemade, but organic bouillon powder will do)
  • The stripped corn from a cob of sweetcorn (only because I had lots in the garden and it looked pretty!)
  • A handful of orzo pasta grains.
  • Grated parmesan and sliced ciabatta to serve.
  1. Take a large, heavy bottomed pan, and add the onions, garlic, celery, leek, and carrots. Cook for 15 minutes to soften, stirring occasionally so they don't stick.
  2. Add the rest of the ingredients except the kale and orzo, and stir well.
  3. Cover and simmer for 30 minutes until the vegetables are cooked.
  4. Add the shredded kale and orzo just for the last 10 minutes.
  5. Feel free to experiment with different vegetables depending on what you have available. I only added the corn because we have lots in the garden at the moment, and it really added to the bright colours of the dish.
Recipe by Whole Food Home at http://wholefoodhome.com/harvest-minestrone/