Description
Minestrone soup is a classic Italian dish packed with hearty vegetables, beans, and pasta, making it a nutritious and comforting meal. This easy-to-make, budget-friendly soup is perfect for using seasonal produce and pantry staples. Enjoy it as a wholesome family dinner, and savor the even richer flavors the next day!
Ingredients
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 onion, finely chopped
- 2 fresh bay leaves
- 2 carrots, diced (1cm pieces)
- 2 celery stalks, diced
- 2 cups seasonal greens (savoy cabbage, curly kale, or chard)
- 1 vegetable stock cube
- 1 can (400g) plum tomatoes, crushed
- 1 can (400g) beans (cannellini, butter, or mixed), with liquid
- 600ml boiling water
- 150g dried small pasta (ditalini, macaroni, or broken spaghetti)
- Salt & black pepper, to taste
- 30g Parmesan cheese (or vegetarian alternative), grated
- 1 tbsp extra virgin olive oil (for serving)
- Crusty bread (to serve)
Instructions
- Prepare the Base: Heat olive oil in a large shallow casserole pan over medium-high heat. Add minced garlic and bay leaves, followed by the chopped onions. Sauté for a few minutes until fragrant.
- Add Vegetables: Stir in the diced carrots and celery. Chop and add the tough stalks from your greens. Cook for 10–15 minutes, stirring occasionally, until softened.
- Incorporate Liquids & Beans: Crumble in the stock cube, add the crushed tomatoes, and pour in one can’s worth of water. Stir in the beans with their liquid. Season with salt and black pepper.
- Simmer with Greens & Pasta: Shred the greens and add them to the pan. Pour in 600ml of boiling water and add the dried pasta. Cover and simmer for 10–15 minutes, or until pasta is tender and the soup has thickened.
- Serve: Adjust seasoning as needed. Serve hot with a sprinkle of Parmesan cheese, a drizzle of extra virgin olive oil, and crusty bread on the side.
Notes
- Vegan Option: Omit Parmesan cheese or use a plant-based alternative.
- Grain Substitute: Swap pasta for rice or chunks of bread.
- Herb Variations: Try adding rosemary or thyme for extra depth.
- Storage: Store in the fridge for up to 3 days or freeze for up to 3 months.
- Reheating: Reheat on the stovetop, adding a little water if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
