Preparation time 30 minutes

Cooking time 35 minutes


300gr mix vegetables (onion, leek, celery, carrot)

50ml olive oil

1ltr vegetable bullion

25gr peas

25gr vermicelli pasta

25gr potatoes

1tbs tomato paste

100gr tomatoes chopped

1 garlic clove

50gr parmesan cheese



  1. Peeled vegetables and wash well.
  2. Cut vegetables and potatoes in small cubes.
  3. Sauté vegetables in olive oil.
  4. Then add tomato paste and chopped.
  5. Add peas, potatoes and vermicelli pasta.
  6. Pour vegetable bouillon and simmer for 30 minutes.
  7. Season with salt and pepper.
  8. Serve minestrone soup with grated parmesan and croutons.

Lecturer/Instructor at Intercollege Culinary Arts

National Chefs Teams Director