Serves 4-6
Cost of recipe approx. R90


  • 1 pack of fresh soup mix of minestrone vegetables


  • 1 onion 
  • 1 clove of garlic 
  • 2 carrots 
  • 2 sticks of celery 
  • 1 baby marrow 
  • 1 large potato 
  • 1 x 400 g tin of beans 
  • Olive/canola oil 
  • ½ teaspoon dried oregano 
  • 2 x 400 g tins of chopped tomatoes 
  • 1 litre vegetable stock 
  • 1 large handful of spinach 
  • 100 g wholemeal pasta 
  • ½ a bunch of fresh basil (optional)
  • Cheese grated for serving


  • Peel and finely chop the garlic and onion. Trim and roughly chop the carrots, celery and baby marrow, then add the vegetables to a large bowl. Scrub and dice the potato. Drain the beans, then set aside. 
  • Add the garlic, onion, carrots, celery, baby marrow, oregano and bay and cook slowly for about 15 minutes, or until the vegetables have softened, stirring occasionally. 
  • Add the potato, beans and tomatoes, then pour in the vegetable stock. Stir well.
  • Cover with a lid and bring everything slowly to the boil, then simmer for about 30 minutes, or until the potato is cooked through. 
  • Meanwhile… remove and discard any tough stalks bits from the greens, then roughly chop. 
  • To check the potato is cooked, pierce a chunk of it with a sharp knife – if it pierces easily it is done.
  • Add the spinach and pasta to the pot, and cook for a further 10 minutes, or until the pasta is al dente. This translates as ‘to the tooth’ and means that it should be soft enough to eat, but still have a bit of a bite and firmness to it. Try some just before the time is up to make sure you cook it perfectly. 
  • Add a splash more stock or water to loosen and thin, if needed. 
  • Pick over the basil leaves (if using) and stir through. Season to taste with salt and black pepper, then serve with a grating of cheese and a slice of wholemeal bread, if you like.

Recipe inspired by a minestrone soup recipe from Jamie Oliver.

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