Total Time
2hrs 15mins
Prep 45 mins
Cook 1 hr 30 mins

From Women's Weekly Italian Cooking Class Cookbook. I've been making this recipe for many years & it's definitely our favourite. Great low fat meal if you omit the frying of vegetables in step 1 (which is what I normally do & I don't believe it makes that much difference to the end result). Could be vegetarian if you use veg stock cubes & omit butter. Great with either crusty bread or garlic bread.

Ingredients Nutrition


  1. Heat oil and butter in large pan, add onions, cook over medium heat until onions are pale golden brown. Add carrots, cook 2 to 3 minutes, stirring occasionally. Repeat this procedure with the potatoes, then the celery, zucchini, beans and cabbage.
  2. Stir in water, crumbled stock cubes and undrained, mashed tomatoes. Bring to boil, reduce heat, cover, simmer 1 1/2 to 2 hours or until soup is thick.
  3. During last 15 minutes of cooking, stir in cannellini beans.
  4. Season with salt and pepper. If desired, grated parmesan cheese can be stirred into the soup before serving or served separately with the soup.


Most Helpful

What a great vegetable soup Heydarl. I served it for dinner tonight and we really enjoyed it. Wow, what flavor and textures. I love that the flavor comes from the slow cooking of the vegetables. It was just wonderful, seasoned with a little salt, pepper and shredded parmesan. Thanks for sharing this tasty dish that I will make again often.

Baby Kato August 12, 2008

This recipe was included in Book#228608. April 8, 2008 -- Wow! What a great soup. I often make soup with dinner, although it isn't always a favorite with our son. Well, he LOVED this. He had three bowls of it. This soup has such rich flavor -- I've had canned minestrone before, but will never again buy it. This is so much superior and so fresh tasting. I sauteed the veggies in the oil and butter, and I added two cups more of water and I more tsp. of beef base, but we like a lot of broth. This soup is awesome -- if you're reading this review, trust me and make it. You will love it! Thanks, Heydarl.

TasteTester January 30, 2009

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