My Minestrone Soup

Minestrone Soup is a hearty, rustic dish brimming with vegetables, beans, and pasta in a flavourful tomato and herb broth. It’s wonderfully versatile and ideal for using up whatever you have in the fridge or cupboard. Comforting, nourishing, and budget-friendly, it’s a bowlful of warmth that gets even better the next day.

Prep Time 20

Cook Time 40

Total Time 1

Servings Portions

Ingredients

2 tablespoons olive oil
1 large onion diced
2 cloves garlic finely chopped
2 medium carrots diced
2 stalks celery diced
1 medium courgette diced
1 medium red bell pepper diced or yellow
1 medium baking potatoes peeled and diced
400 g chopped tomatoes
400 g cannellini beans borlotti beans, drained and rinsed
1.5 litres vegetable stock or chicken stock
100 g small pasta ditalini, macaroni, or broken spaghetti
1 teaspoon dried oregano
1 teaspoon dried basil
salt to taste
black pepper to taste
parmesan Grated or olive oil to serve

Instructions

Heat the olive oil in a large pot over medium heat.
2 tablespoons olive oil
Add the onion and cook for 3–4 minutes until softened, then add the garlic and cook for another minute.
1 large onion, 2 cloves garlic
Add the carrots, celery, courgette, bell pepper and potato.
2 medium carrots, 2 stalks celery, 1 medium courgette, 1 medium red bell pepper, 1 medium baking potatoes
Stir and cook for 5 minutes so the vegetables start to soften.
Stir in the chopped tomatoes, oregano, basil and a pinch of salt and pepper.
400 g chopped tomatoes, 1 teaspoon dried oregano, 1 teaspoon dried basil, salt, black pepper
Pour in the stock and bring to a gentle oil.
1.5 litres vegetable stock
Reduce the heat to a simmer and cook for 20 minutes, or until the vegetables are tender.
Add the beans and pasta, stirring well.
400 g cannellini beans, 100 g small pasta
Continue to simmer for about 10 minutes, or until the pasta is cooked.
Taste and adjust seasoning as needed.
Serve hot with parmesan or a drizzle of olive oil if desired.
parmesan

Nutrition