Tom Walton – Green Veggie Minestrone with Basil & Parmesan Oil

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Serves 4-6

Prep time: 30 minutes

Cooking time: 45 minutes


  • 1 tbs olive oil
  • 1 leek, trimmed and thinly sliced (white part only)
  • 3 garlic cloves, finely chopped
  • 1 long green chilli, deseeded and chopped
  • 2 celery sticks (including leaves), thinly sliced
  • 300g zucchini, quartered lengthways and sliced
  • 1 large potato, peeled and diced
  • 6 cups chicken or vegetables stock
  • 400g can cannellini beans, drained and rinsed
  • 75g baby spinach leaves, chopped
  • 350g green peas, podded
  • Char-grilled bread, to serve

Basil & parmesan oil:

  • 1 cup basil leaves (+ extra to serve)
  • ½ cup finely grated parmesan (+ extra to serve)
  • 50ml extra virgin olive oil


Step 1 To make basil & parmesan oil, place basil and oil in a small food processor. Process until finely chopped. Stir in parmesan. Stir in parmesan and set aside.

Step 2 Heat oil in a large saucepan over medium heat. Add leek, garlic, chilli and celery and cook, stirring often, for 5 minutes until leeks softens.

Step 3 Add zucchini and potato and cook, stirring often, for 5 minutes. Add stock, cover and bring to the boil over medium-high heat. Reduce heat and simmer, stirring occasionally, for 20-25 minutes until vegetables are tender. Add cannellini beans, spinach and peas. Simmer for 5 minutes. Stir through half of the basil and parmesan oil.

Step 4 Ladle soup into bowls. Drizzle with remaining basil and parmesan oil. Sprinkle with parmesan and basil and serve.

Introducing… Tom Walton

Who is Tom?

Tom Walton is a young, accomplished chef with a passion for health, fitness, lifestyle and wellbeing. He is the founder and executive chef of The Bucket List in Bondi, Deus Bar & Kitchen in Camperdown and Nudefish Poke in three Sydney locations.

Want more?
Be sure to follow @cheftomwalton on his instagram