Simple Vegan Minestrone

Simple vegan minestrone hardly needs a recipe, you could use any number of veggies, beans & pasta, depending on what’s in season or what you need to use up. A long time ago minestrone was a way to use up leftovers, a mixture of this & that, now it’s a dish of its own. This is the way I like to make it. Served with a drizzle of extra virgin olive oil & a sprinkling of chilli flakes.

For those of you who don’t know my background is Italian. Both my parents are Italian. My mother came here when she was 9 & my father was born in Australia. I grew up in a modest house Sydney’s West with my great grandparents (nonna & pop) living next door, without a fence between us. On the other side lived my Aunty & Uncle. Next to them with a house in between lived my grandparents (Nonna & Nonno). There was an empty block of land next to them with homegrown veggies & chickens. Years later my parents built their current house on that block of land. We joke how my dad has lived on the same street all his life!

I love tinned tomatoes, they are fabulously versatile & a staple in my house. You can use them to make pasta sauces, soups, stews, curries, chilli, salsa, ratatouille, you name it! I use them all year around, but especially in winter when fresh tomatoes are expensive & taste horrible! So when Mutti Pomodoro asked me to come up with a few recipes using their tomatoes I was thrilled. I love their tomatoes & have been using them for quite some time. They are the ripest Italian tomatoes processed within 24hrs of being picked. My favourite is the POLPA, it has the best consistency. I also love that Mutti Pomodoro is passionate about the environment & has been working with WWF Italy since 2010 to find sustainable ways of cutting down water consumption & carbon dioxide emissions.

There is so much to love about sharing my favourite recipes with you all. Food & family is so important to me & the memories it creates. Like every time I have a bowl of this simple vegan minestrone, I can’t help but want to add a splash of red wine to it. I know it sounds crazy, wine in soup! but it’s one of my earliest childhood memories. Sitting on Nonnos knee watching him add a splash of red wine to the last of his soup before slurping it straight from the bowl.

Tina x

Like soup? Why not check out my ‘Feel Better’ curry soup


Author: Tina Khoury (The Barefoot Housewife)
Category: soup



3 tbs olive oil
1 cup diced onion
1 finely chopped garlic clove
1 cup diced celery
2 cups diced carrot
3 cups diced potato
2 cups diced zucchini
2 cups broccoli
2 cups finely chopped kale
2 Tbs Mutti Pomodoro double concentrated tomato Paste
1 tin of Mutti Pomodoro peeled tomatoes
1 tin of cannellini beans
1/2 packet of wholemeal pasta broken into small pieces
A few stalks of dried oregano (no stems)
Sea salt flakes (to taste)
Cracked black pepper (to taste)
Boiled water 6-8 cups


  1. Gently cook onions & garlic in olive oil until softened
  2. Add celery, carrots & potato, cook for a few more minutes.
  3. Stir through tomato paste & cook for another few minutes.
  4. Add dried oregano, salt & pepper.
  5. Add tinned tomatoes & break up with a spoon.
  6. Add 6 cups of boiling water
  7. Simmer until potatoes are almost cooked, then add spaghetti & cook according to the packet.
  8. Add beans, zucchini & broccoli.
  9. Add more water if needed to achieve your desired consistency, we like it pretty thick.
  10. Add the kale stir & turn off the heat.
  11. Serve with a drizzle of extra virgin olive oil & a sprinkling of chili flakes.

This post is sponsored by Mutti Pomodoro. All opinions expressed are purely my own, as always.
Thank you so much for supporting the companies that support this blog.

A link to my full disclosure policy can be found here, thank you.