Vegetables in Tomato Soup (Minestrone)

AJI-NO-MOTO® Umami Seasoning


  • 1 Tbsp. (15ml) Cooking oil
  • 1/4 cup (35g) Onion, minced
  • 3 Tbsps. (30g) Garlic, minced
  • 1/4 cup (35g) Celery, diced
  • 3 Tbsps. (45g) Tomato paste
  • 1 cup (100g) Tomato, diced
  • 3/4 cup (75g) Carrots, diced
  • 3/4 cup (75g) Sayote, diced
  • 1/3 cup (50g) Corn kernels
  • 1.5 liters (1500ml) Water
  • 2 pieces (0.5g) Bay leaf
  • 1/4 tsp. (0.6g) Oregano, dried
  • 1/4 tsp. (0.5g) Ground black pepper
  • 1 tsp. (6g) Salt
  • 1 pack (10g) AJI-NO-MOTO® Umami Seasoning
  • 1/4 kg (250g) Macaroni, cooked
  • 1 cup (170g) Red kidney beans, cooked
  • 1 cup (20g) Kangkong leaves


  1. SAUTÉ. In a casserole, heat oil. Sauté onion, garlic, and celery until fragrant. Add tomato paste then cook for 1-2 minutes. Add tomatoes then cook for 2-3 minutes.
  2. SIMMER. Add carrots, sayote, corn, and water. Simmer for 5 minutes.
  3. SEASON. Add bay leaf, oregano, pepper, salt, and AJI-NO-MOTO®. Mix well.
  4. SIMMER. Add cooked macaroni, red beans, and kangkong leaves. Simmer for 1 minute.
  5. SERVE. Transfer soup to a bowl. Serve and enjoy.

Cooking Tips

Soak red kidney beans in water overnight prior to boiling for shorter cooking time.

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ajinomoto cooking_time  Cooking Time: 15 minutes ajinomoto prep_time  Preparation: 10 minutes ajinomoto servings  Servings: 6 ajinomoto size  Serving size: 1 1/2 cups (308.3g)

Products Used

AJI-NO-MOTO® Umami Seasoning Buy Now

Nutrition Facts

Calories per serving (kcal)
Carbohydrates (g)
Proteins (g)
Fat (g)
Dietary Fiber (g)
Calcium (mg)
Iron (mg)
Sodium (mg)

Good to Know Nutrition Facts

Tomatoes have Vitamin C which supports Iron absorption in the body.


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