Minestrone Soup


2 tablespoons olive oil
1 small onion – chopped
3 cloves garlic – finely chopped or through a garlic press
2 carrots – peeled and diced
2 celery stalks – diced
1 medium size courgette – diced (optional )
4 oz fresh green beans, frozen green beans or peas
1 tin chopped tomato
2 vegetable stock cubes – to make to pints
1 tin cannellini beans, rinsed and drained
4 oz macaroni (can use gluten free pasta)
1 teaspoon dried basil
1 tsp teaspoon dried oregano
1 tsp teaspoon dried thyme
Salt and pepper to taste


  1. Heat the Olive oil in a large saucepan. Add the onion, garlic, carrot and celery. Cook for about 5 minutes, or until lightly browned.
  2. Make up the stock and add to the pan.
  3. Add the courgette, green beans or peas, macaroni or pasta, basil, oregano and thyme, salt and pepper.
  4. Add the tomatoes and cannellini beans to the pan.
  5. Simmer for about 30 minutes until all of the vegetables and macaroni are tender.
  6. Add more seasoning if required to taste, and serve with a sprinkling of parmesan cheese if desired.
    This recipe should make enough for 6 people and should cost no more than 82p per portion.
    It makes good sense to keep some dry herbs and seasoning in your cupboard. (Aldi herbs are 49p each) Spending a bit of money on these is good budgeting as they last a long time. Leftovers can be frozen for 3 months.