Minestrone Transition Soup

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Minestrone Transition Soup

Minestrone Transition Soup

We’re looking at some healthy but still helluva tasty recipes!! Transition soup is made with newly purchased vegetables! But we still had some ham left over and used it up in this tasty meal. The last of Christmas combined with some fresh ingredients to boost our healthiness and immunity!!



  • Olive oil
  • Garlic Butter rub 1tsp
  • 1 large white onion, diced
  • 2 large carrots, diced
  • 3 celery sticks sliced along their length and diced.
  • 3 cloves garlic
  • 1 can chopped tomato
  • 70g tomato puree
  • 1-pint water
  • Chopped ham
  • Kale or cabbage
  • 1 can white beans
  • Pasta to suit
  • Cheese for sprinkling (optional)


Heat a good glug of olive oil in a heavy bottomed casserole dish. Add a diced white onion, 2 carrots chopped up into 1cm cubes, 3 celery sticks sliced. Fry on a medium heat until soft, about 12 minutes. Add 1 tsp garlic butter seasoning and the 3 chopped garlic cloves.


Once the veg is soft, add one can chopped tomatoes, 75g tomato puree and a pint of boiling water. Mix in the puree until dissolved. Then after 2 more minutes add the chopped-up ham and 3 tsp of A&O Garlic & Herb Italian seasoning. Let this bubble away on a low/medium heat for 10 minutes with the lid on.


You can now add the beans, cabbage or Kale and again close the lid for another couple of minutes until the greens have had a chance to cook in and soften up.


In a separate pan boil some pasta and add in the amount you’d like to the soup. Sprinkle a little cheese and mop up the juices with a slice of butter bread.



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