Kidspot Kitchen

Kidspot Kitchen

Spring minestrone recipe

This comforting, healthy soup is a wonderful thing to make with and for your kids at this time of year. Get them to help you chop (if old enough!) all the vegetables into nice, neat little squares and begin teaching them some very basic knife skills.

Serving Size:

Serves 4-6



  • 2 tbsp olive oil
  • 1 medium brown onion, peeled and diced
  • 200g pancetta, cut into 1cm-square cubes (or thereabouts)
  • 2 garlic cloves, peeled and finely chopped
  • 1 medium carrot, peeled and cubed
  • 1 medium turnip, peeled and cubed
  • 1 cup pumpkin, cubed
  • 2 tbsp thyme leaves
  • 1/2 savoy cabbage, very finely sliced
  • One parmesan rind
  • 3 cups (750ml) vegetable stock
  • 1 1/2 cups small maccheroni pasta
  • Extra parmesan cheese, grated, to serve


Heat olive oil in a large saucepan over medium heat. Add the onion and pancetta and cook, stirring often, for five minutes.

Add the garlic, carrot, turnip and thyme and cook for a further five minutes, stirring often. Now add the cabbage, parmesan rind, 2 cups of water and the stock and bring to the boil.

Reduce heat to a simmer and cook for 20 minutes. Add the maccheroni and cook for eight minutes or until al dente. Serve soup in bowls with crusty bread, extra parmesan and a drizzle of olive oil.


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