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Stoney Creek Oil - Minestrone

Stoney Creek Oil - Minestrone
  • Egg Free
  • Gluten Free
  • Nut Free
  • Sugar Free/Low


4 tblspns extra virgin olive oil

3 large onions, sliced into rings

2 slices quality bacon (chopped)

4 carrots (diced)

2 sticks celery (diced finely) including tops (don’t add tops until the end)

2 medium potatoes (peeled and diced)

250g shredded cabbage (prefer Savoy)

1 or 2 zucchinis sliced lengthways and chopped into chunks

1.5 litres chicken stock

2 small pieces of parmesan rind (keep pieces in the freezer)

100-150g barley

400g can cannellini beans

2 tblspns Stoney Creek Organic Flaxseed Oil

Grated parmesan and cracked black pepper


Slowly sweat onions in olive oil, adding bacon and vegetables in order as you chop.

Add chicken stock and parmesan rind, bring to the boil and simmer for 1 to 2 hours

Add barley and continue to simmer until cooked

Add celery leaves and cannellini beans to heat through

Stir through flaxseed oil and serve with grated parmesan and pepper

Recipe submitted by Stoney Creek Oil

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