Kitchener Naturopath shares recipe for Classic Minestrone

Classic Minestrone

(thanks to the Simply Healthy Cookbook)


1 large leek, thinly sliced

2 carrots, chopped

1 zucchini, chopped

½ cup green beans, halved

2 celery stalks, thinly sliced

3 Tbsp unrefined olive oil

6 ¼ cups stock or water

1 – 14 oz can tomatoes, chopped

1 Tbsp fresh basil, chopped

1 tsp fresh thyme leaves, chopped  (1/2 tsp dried)

1 – 14 oz can kidney beans, drained and rinsed

1/3 cup small pasta shapes

fresh parmesan cheese, finely grated  (optional)

fresh parsley, chopped

Salt and ground black pepper


Put all of the fresh vegetables into a large saucepan with the olive oil.  Heat until sizzling, then cover, lower the heat and sweat the vegetables for 15 min., shaking the pan occasionally.

Add the stock or water, tomatoes, herbs and seasoning.  Bring to a boil, replace the lid and simmer gently for approximately 30 min.

Check the seasonings and serve hot.

Sprinkle with the parmesan cheese if desired and fresh parsley.

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