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Minestrone Soup
A Lambert Produce Recipe

Minestrone Soup Recipe

This soup is not only makes you feel good but is good for you too!





  • 2 tablespoons olive oil
  • 150g flat pancetta, chopped
  • 1 leek, washed and thinly sliced
  • 1 garlic clove, finely chopped
  • 1 carrot, chopped
  • 1 celery stick, chopped
  • 400g chopped tomatoes (canned or fresh)
  • 1 parmesan rind
  • 2 Desiree potatoes, peeled and cut into 2cm pieces
  • 400g canned borlotti beans, drained
  • 350g Brussels sprouts, quartered lengthways and blanched
  • 100g quinoa
  • Crusty bread, to served


1. In a large saucepan, heat the olive oil over medium heat. Add the pancetta and cook until it begins to sizzle, then continue cooking for a further 2-3 minutes until the fat has rendered.

2. Add the leek, garlic, carrot, and celery to the pan and cook until softened. Add the chopped tomatoes, parmesan rind, potatoes, and 1L of water.

3. Bring the mixture to a simmer and cook for 15 minutes. Add the borlotti beans, Brussels sprouts, and quinoa, then cook for another 10 minutes until the quinoa is tender and the flavors have infused. Season with salt and pepper to taste.

4. Serve with crusty bread. Enjoy!