Elderberry Minestrone Soup

Elderberry Minestrone Soup

Elderberry Minestrone Soup

Featuring: Rosemary EVOO and Elderberry Balsamic


  • 3 tbsp Rosemary extra virgin olive oil, plus extra, to drizzle
  • 4 tbsp Elderberry Balsamic 
  • 3 free-range gluten-free bacon rashers, sliced
  • 2 large desiree potatoes, scrubbed, cut into 1cm pieces
  • 1 leek, thinly sliced
  • 1 red onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 3 zucchini, thinly sliced
  • 750ml (3 cups) Massel Chicken Style Liquid Stock
  • 400g can borlotti beans, rinsed, drained
  • 400g can chickpeas, rinsed, drained
  • 1-2 lemons, juiced
  • Shaved parmesan, to serve
  • Fresh celery, to serve
  • parsley leaves, to serve


Heat half the Rosemary Extra Virgin olive oil in a stockpot over medium heat. Add the baconpotatoleekonion and garlic. Cook, stirring occasionally, for 10 minutes or until soft and golden.

Add the zucchini and remaining olive oil with Elderberry Balsamic Vinegar. Cook for a further 5 minutes or until light golden.

Add the stock and cook for 5 minutes or until the potatoes are tender. Add the borlotti beans and chickpeas. Stir in the lemon juice to taste. Cook for a further 1-2 minutes to warm through. Season. Ladle the minestrone among serving bowls. Drizzle over extra oil and top with parmesan and celery or parsley leaves to serve.


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