Healthier Minestrone

Prep Time
Cook Time
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"From our Sunday newspaper The Sunday Times."

Original recipe yields 4 servings


  • Serving Size: 1 (633.3 g)
  • Calories 565.5
  • Total Fat - 19.7 g
  • Saturated Fat - 5 g
  • Cholesterol - 93.8 mg
  • Sodium - 851.4 mg
  • Total Carbohydrate - 51.2 g
  • Dietary Fiber - 10.7 g
  • Sugars - 11.1 g
  • Protein - 48.7 g
  • Calcium - 130.5 mg
  • Iron - 5.7 mg
  • Vitamin C - 80.2 mg
  • Thiamin - 0.4 mg

Step 1

Heat half the oil in a stockpot over medium heat and add the bacon, potato, leek, onion and garlic and cook, stirring occasionally, for 10 minutes or until soft and golden.

Step 2

Add the zucchini and remaining oi and cook for a further 5 minutes or until light golden

Step 3

Add the stock and cook for 5 minutes or until the potatoes are tender and then add the borlotti beans and chickpeas and stir in the lemon juice to taste and cook for a further 1-2 minutes to warm through.

Step 4

Seaso and then ladle the minestrone among serving bowls and drizzle over extra oil and top with parmesan and celery or parsley leaves to serve.

Tips & Variations

  • If you have it, use a collagen-rich homemade chicken bone broth to make this extra nourishing and to help support gut and skin health.
  • Use unrefined virgin oils, such as extra virgin olive oil, for cooking as the natural goodness is retained.