Inspired living

“Clean Out the Fridge” Minestrone Recipe

“Clean Out the Fridge” Minestrone

Credit: Meg Thompson

This soup is so incredibly versatile that you can literally use any vegies or pulses you may have around. It has a very simple “old-school” flavour that reminds me of my grandad. It’s also a family-friendly soup.

Serves: 4



  • 1 onion, diced
  • 1 tbsp ghee or oil
  • 2 cloves garlic, crushed & chopped
  • ½ tsp dried oregano
  • 1 bay leaf
  • 1 cup chopped tomatoes
  • 1 cup pumpkin or sweet potato, chopped into cubes
  • 1 cup carrots, chopped
  • 4 cups stock or broth
  • ¼–½ tsp dulse flakes (optional)
  • 1 cup cooked or tinned chickpeas
  • ¾ cup pasta, or gluten-free if needed
  • 3 leaves silverbeet (or equivalent green leafy veg)
  • Lemon, to serve
  1. Pop onion and ghee into large saucepan and cook over medium heat until soft.
  2. Add garlic and cook for 1 min.
  3. Add oregano, bay leaf, tomato, pumpkin, carrot, stock and dulse flakes and cook until pumpkin is about half-cooked.
  4. Add chickpeas and pasta, and cook until pasta is al dente. Add silverbeet and cook for a few more mins.
  5. Serve with squeeze of lemon.


Meg Thompson

Meg Thompson is a practising naturopath, cook, mother, writer and passionate wholefood enthusiast based in Melbourne. Meg’s interest in health, food and the role of food as medicine has shaped her career and lifestyle. Following an early career in psychology and education, she completed studies in naturopathy, nutrition and herbal medicine and now runs a successful clinical practice. Meg works from a philosophy that food is much more than something to fill our bellies, but a source of nourishment, deliciousness, education, ritual and celebration, best shared with those we love.