Hearty minestrone soup made with tomato Passata

Hearty minestrone soup made with tomato Passata

Made with Mutti Passata

Mutti Passata is a very versatile product that can be used in quick dishes due to the fact it is already reduced, as well as in slower cook dishes like Bolognese. However it is cooked it will retain its bright red colour, velvety texture and sweet flavour. Velvety smooth with no skins or seeds, it takes 2kg of fresh tomatoes to make 1kg of Mutti Passata.

cooking sketch 1h (COOK TIME: 1h)

cooking sketch Medium

4+ people


  • 1 tbsp Extra Virgin Olive Oil
  • 125 g rindless bacon rashers, chopped
  • 1 large brown onion, chopped
  • 2 cloves garlic, crushed
  • 1 large carrot, peeled and diced
  • 2 celery stalks, diced
  • 1 medium potato, peeled and diced
  • 1 x 400g bottle Mutti Passata
  • 1 litre beef stock
  • 2 tsp dried Italian herbs
  • 400 g can red kidney beans, drained and rinsed
  • 1/2 cup small macaroni pasta
  • 2 cups cabbage, finely shredded
  • 1/2 cup fresh or frozen peas
  • Ground black pepper
  • 1/3 cup chopped fresh parsley
  • shaved Parmesan cheese, to serve
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Hearty minestrone soup made with tomato Passata: Method

  1. Heat oil in a large saucepan or stockpot over a medium heat. Add bacon and onion and cook for 5 minutes, stirring occasionally.
  2. Add garlic, carrot, celery and potato and cook, stirring for 2 minutes longer. Add Mutti Passata, stock, herbs and 2 cups water. Bring to the boil, then reduce heat and simmer, uncovered, for 40 minutes, stirring occasionally.
  3. Add kidney beans, pasta, cabbage and peas. Simmer for 15 minutes, stirring frequently. Add more water if the soup becomes too thick. Season with pepper and stir in parsley. Serve topped with Parmesan cheese.

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Also made with: Mutti Passata

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