Microwave vegetable minestrone

Ingredients

• 60 gcarrots
• 50 gred onions
• 100 gwhite courgettes
• 150 gpotatoes
• 50 gcelery
• 250 gplum tomatoes
• 150 gleeks
• 150 gcauliflower
• 150 gpumpkin
• 200 gpeas
• 125 gborlotti beans
• 1 sprigrosemary
• 2 leavesbay
• 50 gextra-virgin olive oil
• to tastesalt
• to tasteblack pepper
• 1 litrewater

Instructions

1. 1

   Prepare the pumpkin

   Wash and dry the vegetables. Peel the pumpkin, scoop out its seeds and fibres, then cut the flesh into slices and cubes about 1 cm across.

2. 2

   Cut courgette

   Trim the ends from the courgettes, slice them and cut them into cubes the same size as the pumpkin. Halve the cauliflower, remove its central stalk and separate it into florets.

3. 3

   Prepare the leeks

   Remove the outer layer of the leek and slice it thinly. Peel the potatoes, cut them into thick slices, then dice them.

4. 4

   Chop tomatoes

   Slice the tomatoes and cut them into cubes. Finely chop the onion.

5. 5

   Cut remaining vegetables

   Dice the celery. Peel the carrots, cut them into strips and then into cubes. Tie the rosemary sprig and bay leaves together with kitchen string to make a herb bundle.

6. 6

   Load the bowl

   Put the onion, carrots and celery in a large Pyrex bowl. Add the leeks and herb bundle, followed by the pumpkin and cauliflower.

7. 7

   Add beans and peas

   Add the courgettes, potatoes, tomatoes, borlotti beans and peas.

8. 8

   Season the vegetables

   Pour in the oil and season with salt and black pepper to taste.

9. 9

   Microwave the soup

   Mix everything well, then pour in the water. Cover the bowl with cling film and cook in the microwave at 800 W for 12 minutes.

10. 10

    Finish and serve

    Remove the herb bundle and finish with a drizzle of oil before serving.

What is vegetable minestrone?

Minestrone is an Italian vegetable soup, usually built around whatever vegetables and pulses are available rather than a single fixed formula. This version brings together potatoes, pumpkin, cauliflower, peas and borlotti beans in a light broth.

The microwave method keeps the preparation straightforward: chop the vegetables, combine them in one large bowl and cook them together. A tied bundle of rosemary and bay adds fragrance without leaving woody herbs scattered through the soup.

Nutrition and macros by portion

The nutrition label shows one serving as written: 286 calories, 9g protein, 39g carbs, 14g fat.

The potatoes, peas, pumpkin and other vegetables provide most of the carbohydrates, while the borlotti beans add plant protein and fibre. Olive oil is the main source of fat. Serve with a modest portion of wholemeal bread and a green salad if you want a more complete, satisfying plate.

Cut the vegetables evenly

Small, even pieces: cut the pumpkin, courgette, potatoes and carrots into similarly sized cubes, around 1 cm across where specified. This helps the vegetables cook at a similar rate in the microwave.

Thin slices: slice the leek finely so it softens alongside the diced vegetables. Keep the cauliflower in small florets for a mix of shapes and textures.

Build the flavour in the bowl

Aromatics: onion, carrot, celery and leek form a savoury base, while tomatoes bring a little acidity to the broth. The olive oil coats the vegetables and contributes richness.

Herbs: tie the rosemary and bay together before adding them. The bundle is easier to lift out after cooking than loose sprigs or leaves.

Microwave with care

Room to move: use a large, microwave-safe bowl with enough capacity for the vegetables and 1 litre of water. A bowl that is too full can make stirring difficult and may spill as the soup heats.

Cover loosely: cover the bowl with cling film as directed, taking care when removing it because hot steam will escape. Follow your microwave's guidance for using cling film.

Check the texture

Tender vegetables: after the stated 12 minutes at 800 W, check that the potato and pumpkin are tender. If they need more time, continue cooking in short intervals and check again; microwave performance can vary.

Brothy finish: the vegetables should sit in a light broth rather than become a purée. Stir carefully before serving so the oil and cooking liquid are distributed through the bowl.

Serve it as a meal

For a simple first course, serve the minestrone on its own in warm bowls. A slice of crusty bread or toast makes it more substantial and is useful for soaking up the broth.

If serving it as a light main, pair it with bread and a crisp green salad. Add the final drizzle of olive oil just before serving for a fresh, rounded finish.

Recipe notes & tips

• Choose a bowl large enough to hold all the vegetables and water with room for stirring.
• Cut the denser vegetables into small, evenly sized pieces so they cook through together.
• Tie the rosemary and bay securely so the herb bundle stays intact.
• Use a microwave-safe cover and take care when lifting it away from the hot bowl.
• Check the potato and pumpkin for tenderness before serving, as microwaves can vary.
• Taste the broth at the end and adjust the salt and pepper if needed.

Variations

• Add pasta: stir in cooked small pasta just before serving so it does not absorb too much broth.
• Use different beans: replace the borlotti beans with another cooked bean of your choice.
• Change the herbs: use thyme in place of rosemary while keeping the bay leaves.
• Add greens: stir in chopped spinach after cooking and let the residual heat wilt it.
• Make it more substantial: serve with toasted bread rubbed with garlic.

Common mistakes to avoid

• Uneven pieces: large chunks may stay firm while smaller ones soften; cut the vegetables to a similar size.
• Overfilled bowl: the contents can be hard to stir and may spill; use a suitably large microwave-safe bowl.
• Loose herbs: rosemary needles and bay leaves can be difficult to find; tie them into a bundle before cooking.
• Removing the cover too quickly: escaping steam can burn; peel the cling film back carefully, away from your face.
• Skipping the doneness check: the stated time may not suit every microwave; check the potatoes and pumpkin before serving.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 3 days. Reheat in the microwave or in a saucepan until piping hot, stirring so the soup heats evenly.

Frequently asked questions