Minestrone Soup Recipe
Minestrone soup is the ultimate Italian comfort food, packed with garden vegetables, creamy beans, and little pasta shapes swimming in a rich tomato broth. It is wholesome, flexible, and tastes even better the next day.
- Prep time
- 20 mins
- Cook time
- 40 mins
- Total time
- 60 mins
- Servings
- 4 servings
- Calories
- 320
Ingredients
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 400 g canned chopped tomatoes
- 1.2 litres vegetable stock
- 400 g canned cannellini beans, drained and rinsed
- 100 g small pasta shapes such as ditalini
- 150 g green beans, cut into short pieces
- 1 courgette, diced
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- Fresh basil and grated Parmesan, to serve
Instructions
- Heat the olive oil in a large pot over medium heat and cook the onion, carrots, and celery for about 8 minutes until softened.
- Stir in the garlic and cook for 1 minute more until fragrant, taking care not to let it brown.
- Add the chopped tomatoes, vegetable stock, and dried oregano, then bring the soup to a gentle boil.
- Reduce the heat, cover, and simmer for 20 minutes so the vegetables become tender and the flavours develop.
- Stir in the cannellini beans, green beans, and courgette, and simmer for a further 10 minutes.
- Add the pasta and cook for 8 to 10 minutes until it is just tender, stirring occasionally.
- Season generously with salt and black pepper, and add a splash of water if the soup becomes too thick.
- Ladle into warm bowls, top with fresh basil and grated Parmesan, and serve with crusty bread.
Pro tips
- Use whatever vegetables are in season; minestrone is meant to be flexible and thrifty.
- Cook the pasta separately if you plan to keep leftovers, so it does not swell and go soft.
- A Parmesan rind simmered in the pot adds wonderful depth; remove it before serving.
- The soup tastes even better the next day, so make a double batch and refrigerate half.
Frequently asked questions
Can I make minestrone soup ahead of time?
Yes, minestrone keeps well in the fridge for up to 4 days. Store the pasta separately if possible, and reheat gently, adding a splash of stock or water to loosen it.
What pasta works best in minestrone?
Small shapes such as ditalini, small shells, or broken spaghetti work best because they spoon up easily with the vegetables and beans.
Can I freeze minestrone soup?
Yes, freeze it without the pasta for up to 3 months. Thaw overnight in the fridge, reheat, and cook fresh pasta to stir in just before serving.
Is minestrone soup healthy?
Yes, it is packed with vegetables, fibre-rich beans, and modest amounts of pasta, making it a balanced and filling meal, especially when served without too much cheese.
