My healthy and hardy minestrone soup

Sandra Slawinski 28th February 2018 0 comments

I made a very comforting hardy soup to keep you warm this glacial winter. The soup has hardy winter ingredients such as kale, carrots and red kidney beans. Conchiglie pasta (seashell shaped pasta), a can of tomatoes and some fresh chopped basil make you dream of summer! Add chicken, beef or salmon to pimp this vegetarian soup.

My Winter Minestrone Soup

Yield 4 portions


  • 300 gr pasta, small seashell shaped pasta like conchiglie
  • 1 small onion, chopped
  • 3 celery stalks, chopped
  • 3 medium carrots, chopped
  • 1 can diced tomatoes
  • 1 can red kidney beans, rinsed
  • 1 fresh kale, remove storks
  • 2 bay leaves
  • 4 sprigs of fresh thyme
  • hand full of fresh basil, chopped
  • 50 gr Parmesan cheese , grated


  1. Cook the pasta as per packet instructions, splash some olive oil over  them when drained to avoid sticking together and set aside. 
  2. In a large pot heat some olive oil add the onion and sweat for a few minutes. Add the celery and carrots and cook for a few more minutes.
  3. Add the can of diced tomatoes and kidney beans. Add the basil (reserve some), thyme and bay leave and the vegetable stock. Bring to a boil for a few minutes. Turn the heat down and simmer covered for 30 minutes.
  4. Remove lid, add the kale, let simmer for 2 more minutes. Add the pasta and remove from heat. Taste and season with salt and pepper.
  5. Serve in bowls with grated Parmesan, fresh chopped basil.


recipe on by Sandra Slawinski

Written and photographed by Sandra Slawinski without commercial deals.