Tuscan Minestrone Soup

with Fresh Basil, Asiago Cheese, and Garlic Ciabatta

25 min

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What We'll Send

Canned Kidney Beans
Tomato Paste
Organic Vegetable Stock Cube
Multigrain Ciabatta Bun
Thyme Fresh
Fire Roasted Tomatoes
Celery Diced 1/4"
Zucchini Diced 1/2"
Carrot Diced 3/8"
Onion Diced 1/4"
Asiago Cheese
Basil Fresh
Organic Genovese Pesto Cube
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, dairy, soy, eggs, wheat, gluten, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Calories 927
Fat 42g
Protein 32g
Carbohydrates 115g

What You'll Need

Cooking Directions


Preheat Oven 

Turn oven to 350ºF. 


Prepare Minestrone

Heat 2 tbsp. (4 tbsp. for 4 servings) of oil in a large, wide bottomed saucepan over medium-high. Add onions, celery, carrots, and zucchini. Saute for 5-7 minutes, stirring occasionally, until beginning to soften.


Prepare Ingredients 

Meanwhile, wash thyme and basil. Pick and chop leaves finely. Drain and rinse kidney beans using a fine mesh sieve.


Assemble Soup

Add chopped herbs, tomato paste, kidney beans, and half of the garlic to saucepan. Season well with black pepper. Cook while stirring for 1 minute. Add fire roasted tomatoes, fregola, and 1 litre (2 litres for 4 servings) of water. Crumble in pesto cubes, and vegetable stock cube. Mix well, bring to a boil, then reduce heat and simmer until fregola is al dente, about 10 minutes.


Prepare Garlic Ciabatta 

Slice ciabatta bun in half. Drizzle 1 tbsp. (2 tbsp. for 4 servings) of oil onto the face sides. Rub remaining garlic onto the bread. Season with some black pepper and top with half of the asiago cheese. Place on a baking sheet and into the oven. Bake for about 10 minutes or until the bread is hot and slightly crispy along the edges.


Finish Minestrone

When the fregola is al dente, stir remaining asiago cheese into the minestrone. Taste and season with salt and pepper.



Ladle minestrone into large bowls and serve with a piece of garlic ciabatta. Enjoy!

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