Minestrone, Italian vegetable soup

Ingredients

• 1 largeonion
• 3 clovesgarlic
• 4celery sticks
• 2carrots
• 3bay leaves
• 400 gchopped tomatoes
• 100 gkale or Savoy cabbage
• 400 gpotatoes
• 2 tinscannellini beans
• 1 litrevegetable stock
• 45 ml (3 tablespoons)olive oil
• 1 teaspoondried basil
• 1 teaspoondried oregano
• 1 teaspoondried thyme
• to serveParmesan

Instructions

1. 1

   Soften the onion

   Heat 1 tablespoon of the olive oil in a pan over a low heat. Add the diced onion, finely chopped garlic and bay leaves, and cook until the onion softens.

2. 2

   Add the vegetables

   Slice the carrots and celery, remove the tough parts from the kale, and dice the potatoes. Add them to the pan and cook for 5–7 minutes.

3. 3

   Simmer the stock

   Pour in the hot vegetable stock and simmer for 15 minutes.

4. 4

   Add tomatoes and beans

   Stir in the chopped tomatoes and cannellini beans. Simmer gently for 10 minutes, or until the ingredients are tender but still have a little bite.

5. 5

   Serve the soup

   Serve with croutons and Parmesan.

What is minestrone?

Minestrone is an Italian vegetable soup whose ingredients vary with the season and what is available. This version combines tomatoes, beans, potatoes and leafy greens for a substantial bowl.

The recipe uses familiar Mediterranean-style ingredients, while a gentle simmer lets the vegetables soften without losing all their texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 390 calories, 16g protein, 56g carbs, 12g fat.

Potatoes and beans provide most of the carbohydrates, while the beans also contribute protein; olive oil and Parmesan contribute much of the fat. For a balanced plate, serve a bowl with a side salad or extra non-starchy vegetables.

Build the flavour gently

Onion and garlic: cooking them slowly in olive oil softens their sharpness and gives the soup a savoury base. Keep the heat low so the garlic does not catch.

Dried herbs: basil, oregano and thyme are listed among the ingredients, but the supplied method does not specify when to add them. If following the ingredient list in full, stir them in with the vegetables.

Prepare the vegetables evenly

Cut the carrots, celery and potatoes into similar-sized pieces so they cook at a similar pace. Remove tough kale ribs before adding the leaves.

The method gives 5–7 minutes for the vegetables before adding stock. Stir occasionally so the pieces heat evenly.

Watch the simmer

After adding hot stock, simmer for 15 minutes, then add the tomatoes and beans for a further 10 minutes. Keep the soup at a gentle bubble rather than a vigorous boil.

Check the potatoes and carrots near the end: they should be tender, while the greens and other vegetables can retain a little bite.

Finish and serve

The recipe suggests croutons and Parmesan at the table. Add the cheese just before eating so it stays distinct rather than disappearing into the pot.

Serve the soup as a filling lunch, or pair it with bread and a simple green salad if you would like a fuller meal.

Choosing the greens

Kale: strip away the firm ribs and use the leaves for a more robust texture. Cut them into manageable pieces so they are easy to eat with a spoon.

Savoy cabbage: use it as the listed alternative for a softer, more delicate leafy element. Whichever you choose, add it with the other vegetables as directed.

Recipe notes & tips

• Dice the potatoes into even pieces so they become tender at roughly the same time.
• Remove thick kale ribs before adding the leaves to the pan.
• Use hot stock to keep the soup simmering promptly after it is poured in.
• Drain and rinse the cannellini beans if they are tinned in liquid.
• Taste a potato and carrot before serving to check that both are tender.
• Keep Parmesan and croutons separate until serving so they retain their texture.

Variations

• Use Savoy cabbage: swap it for the kale as the recipe allows.
• Add pasta: stir in a small handful of small pasta shapes and cook until tender, adding extra stock if needed.
• Boost the greens: add extra kale or cabbage for a greener bowl.
• Make it spicier: add a pinch of chilli flakes with the garlic.
• Change the beans: use another drained white bean in place of cannellini beans.

Common mistakes to avoid

• High heat for the onion: it can brown before softening; cook it gently over a low heat.
• Uneven vegetable pieces: some may turn soft while others stay firm; cut them to similar sizes.
• A vigorous boil: it can break up the vegetables; keep the soup at a gentle simmer.
• Tough kale ribs: they remain chewy; remove the firm stems before cooking.
• Adding toppings too early: croutons soften and Parmesan blends into the soup; add both when serving.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently in a saucepan until steaming throughout, adding a splash of water or stock if the soup has thickened; add fresh Parmesan and croutons when serving.

Frequently asked questions