Hearty Minestrone Soup made with Tomato Puree

Hearty Minestrone Soup made with Tomato Puree

Minestrone soup is a perfect warmer for a brisk winter day. This particular hearty minestrone is also a great choice for the ordinary and non-special days in life when you just want to relax and enjoy.

Made with Tomato puree

Mutti® Tomato Puree (Passata) is sun-ripened 100% Italian tomatoes transformed into sweet velvety puree with just a touch of Mediterranean sea salt. After eliminating the skin and seeds, the tomatoes are pureed to achieve a smooth, luxurious texture while maintaining their bright red color and naturally sweet flavor. Fantastic in marinara sauce, tomato soup, or even a Bloody Mary. 

cooking sketch (COOK TIME: 60+ min)

cooking sketch Medium


  • 1 tbsp extra virgin olive oil
  • 1/2 cup 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)
  • 14 oz Mutti® Tomato Puree (Passata)
  • 1 quart beef stock
  • 2 tsp dried Italian herbs
  • 14 oz red kidney beans (drained and rinsed)
  • 1/2 cup small macaroni pasta
  • 2 cups cabbage (finely shredded )
  • 1/2 cup peas (fresh or frozen )
  • ground black pepper
  • 1/3 cup fresh parsley (chopped )
  • Parmigiano Reggiano Cheese (shaved, to serve)

Did you know?

There is no one set recipe for minestrone.

We also recommend this vegan minestrone recipe

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Hearty Minestrone Soup made with Tomato Puree: Method

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

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Also made with: Tomato puree

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