Minestrone Soup

19 July 2018

Serves 4

Prep time – 15 minutes

Cooking time- 25 minutes



2 Tbsps olive oil

1 leek, washed and chopped

2 cloves garlic, crushed

200g prosciutto, sliced

2 medium carrots, finely chopped

2 sticks celery, finely chopped

1/2 cup small pasta – such as macaroni

700ml  tomato passata

1.5 chicken stock or water

100g green beans, sliced

Basil  leaves to serve

Your favourite Kurrajong Kitchen Lavosh to serve


  1. Heat oil in a large saucepan over medium high heat, add leek and cook for 4-5 minutes till softened, add garlic and half the prosciutto and cook for 2 minutes. Add carrots, celery and cook for 3-4 minutes till softened.
  2. Add passata, stock or water and bring to the boil. Reduce heat and simmer for 10-15 minutes till carrots are tender. Reduce heat to medium, add pasta and cook for 8-10 minutes till tender.
  3. Meanwhile, heat a nonstick frypan over medium heat and cook remaining prosciutto till crispy, set aside.
  4. Add beans and cook for 1-2 minutes, season to taste with sea salt and pepper. Serve with crispy prosciutto, basil leaves, Kurrajong Kitchen Lavosh as croutons.
  • Tomato passsta is a blended tomato sauce, use canned tomatoes chopped as an alternative.


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