Minestrone soup in a bowl surrounded by bread and herbsFor all of this week, Australia recognises its amazing Dietitians for Dietitian Week! Has an Extraordinary Dietitian transformed your health or the health of a loved one? Is there an APD in your family, friendship group, or team at work? Well, Dietitians Week is the perfect time to thank them!

To help celebrate Dietitians Week we have shared APD, Joel Feren’s warming minestrone soup recipe. Made with the goodness of extra virgin olive oil and packed full of vegetables Joel recommends that serving it with crusty sourdough is a must!

Serves: 4

Cooking Time: 35min

Preparation Time: 15min


  • 1 tbsp extra virgin olive oil
  • 1 onion, finely chopped
  • 1 leek, finely chopped
  • 2 carrots, peeled, finely chopped
  • 2 celery sticks, finely chopped
  • 1 zucchini, chopped
  • 1-litre vegetable stock
  • 400g can diced tomatoes
  • 1½ cups spiral pasta
  • 400g can red kidney beans, rinsed, drained
  • 1 cup fresh parsley, finely chopped


  1. Heat the oil in a large soup pot over medium-high heat.
  2. Add the onion, leek, carrot, celery and zucchini and cook, stirring often, for 10 minutes or until the vegetables are soft.
  3. Stir in stock and canned tomatoes and bring to boil.
  4. Add pasta and parsley and simmer for 20 minutes or until pasta is al dente.
  5. Add kidney beans, stir and warm through.
  6. Divide the soup between four serving bowls and top with grated parmesan cheese, sour cream and salt and pepper to taste.
  7. Serve with crusty sourdough bread.

To serve:

Parmesan cheese
Sour cream
Salt and pepper
Sourdough bread


For more recipes from Joel Feren (A.K.A The Nutrition Guy) click here or for more recipes from the Sports & Spinal Dietitian team click here. Our team of experts can help you to better manage your health, happiness and lifestyle through nutrition. Contact your nearest Sports & Spinal clinic to see how one of our dietitians can help you today!