Spring minestrone

Spring minestrone


Serves 4-6


  • 2 tbsp olive oil
  • 1 medium brown onion, peeled and diced
  • 200g pancetta, cut into 1cm-square cubes (or thereabouts)
  • 2 garlic cloves, peeled and finely chopped
  • 1 medium carrot, peeled and cubed
  • 1 medium turnip, peeled and cubed
  • 1 cup pumpkin, cubed
  • 2 tbsp thyme leaves
  • 1/2 savoy cabbage, very finely sliced
  • One parmesan rind
  • 3 cups (750ml) vegetable stock
  • 1 1/2 cups small maccheroni pasta
  • Extra parmesan cheese, grated, to serve


Heat olive oil in a large saucepan over medium heat. Add the onion and pancetta and cook, stirring often, for five minutes.

Add the garlic, carrot, turnip and thyme and cook for a further five minutes, stirring often. Now add the cabbage, parmesan rind, 2 cups of water and the stock and bring to the boil.

Reduce heat to a simmer and cook for 20 minutes. Add the maccheroni and cook for eight minutes or until al dente. Serve soup in bowls with crusty bread, extra parmesan and a drizzle of olive oil.

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