Mysterone Soup

Mysteroni Soup (Minestrone)

A quick tasty soup that lets you use the tins in your cupboard and vegetables in your basket. Scrumptious
No ratings yet
Print Pin Rate
Course: Celebrations, Gluten Free, Snack, Soup, Soy Free, Vegetarian
Cuisine: Italian
Prep Time: 12 minutes
Cook Time: 20 minutes
Servings: 4
Calories: 163kcal


  • 1 Tbsp olive oil
  • 2 medium onions chopped
  • 2 cloves garlic crushed
  • 1 potato peeled and cut into 1/2 inch (10 mm) cubes
  • 1 carrot scraped and cut into chunks
  • 1 leek sliced into rings
  • 1/4 green cabbage shredded
  • 1 stick celery chopped
  • 500 g canned chopped tomatoes
  • 500 g can of pulses any beans of your choice – drained and rinsed
  • 600 ml vegetable stock
  • 600 ml boiling water add to the stock
  • 200 g of any pasta small pasta for quick cooking/ large pasta for slow cooking – or gluten free pasta
  • 1 bouquet garni 2 bay leaves, 2 sprigs rosemary and 2 sprigs thyme, tied together
  • salt and pepper
  • Parmesan cheese freshly grated to serve


  • Heat the oil in a large saucepan. Add the chopped onions and garlic and fry for about 5 minutes or until the onions are soft and golden.
  • Add the prepared potato, carrot, leek, cabbage and celery to the saucepan. Cook for a further 2 minutes, stirring frequently, to coat all of the vegetables in the oil.
  • Add the tomatoes, beans, vegetable stock and bouquet garni to the pan, stirring to mix. Add in the pasta. Leave the soup to simmer, covered for 15-20 minutes or until all of the vegetables are just tender.
  • Remove the bouquet garni, season with salt and pepper to taste and serve with plenty of freshly grated Parmesan.


Serves 4


Calories: 163kcal | Carbohydrates: 30g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 811mg | Potassium: 698mg | Fiber: 7g | Sugar: 10g | Vitamin A: 3722IU | Vitamin C: 49mg | Calcium: 158mg | Iron: 5mg
Tried this recipe?Mention @PinnyandTrowel or tag #pinnyandtrowel!
Tried this recipe?Mention @PinnyandTrowel or tag #pinnyandtrowel!

Author: Tamzin

Food activist and childhood nutrition advocate Tamzin Cochrane helps the busiest of people to cook up something healthy and delicious, even after a long day. She also helps companies and schools educate around—and create a culture and environment that truly supports healthy eating. Decades in the foodservice and hospitality industry have given Tamzin a well-rounded perspective on mealtime. She is passionate about bringing back the lost art of families and friends cooking together, and she loves seeing people enjoy the amazing tastes and textures of their communal effort. Inspiring children to cook and expand there horizons on food is very important. She shares this message through virtual coaching and video courses, by speaking at corporations, schools, and events, and through her recently-released video courses. Tamzin is found most often at The Pinny and Trowel Cooking School, which she opened in early 2020, it is located in Austin TX. Tamzin was born in England, grew up in Scotland, and now lives in Austin, Texas with her husband (who incidentally, is Scottish but grew up in England) and their children.

Leave a Reply

Your email address will not be published.