Minestrone Soup

Ingredients

• 4 tablespoons (60 ml)extra-virgin olive oil
• 1 mediumonion, chopped
• 2 mediumcarrots, peeled and chopped
• 2 medium ribscelery, chopped
• 60 ml (¼ cup)tomato paste
• 1 largepotato, diced
• 4 clovesgarlic, pressed or minced
• ½ teaspoondried oregano
• ½ teaspoondried thyme
• 1 large can (800 g)diced tomatoes
• 1 litrechicken stock
• 800 mlvegetable stock
• to tastesalt
• 2bay leaves
• ½ teaspoon, plus more for a spicier soupchilli flakes
• to tastefreshly ground black pepper
• about 100 g (1 cup)orecchiette pasta
• 1 cancannellini beans
• about 60 g (2 cups)baby spinach or chopped kale
• to garnish, optionalfreshly grated Parmesan cheese

Instructions

1. 1

   Soften the vegetables

   Warm the olive oil in a large pot over medium heat. When it is shimmering, add the onion, carrots, celery, tomato paste and a pinch of salt. Cook, stirring often, for about 7–10 minutes, until the vegetables soften and the onion turns translucent.

2. 2

   Add herbs and potato

   Stir in the diced potato, garlic, oregano and thyme. Cook for about 2 minutes, stirring frequently, until fragrant.

3. 3

   Add liquids and seasoning

   Add the diced tomatoes with their juices, the chicken and vegetable stocks, and the water specified in the method. Season with salt, bay leaves, chilli flakes and a generous amount of freshly ground black pepper.

4. 4

   Bring to a simmer

   Raise the heat to medium-high and bring the soup to the boil. Partially cover the pot, leaving a gap of about 2.5 cm for steam to escape, then lower the heat as needed to keep it at a gentle simmer.

5. 5

   Simmer the soup

   Cook for 15 minutes, then take off the lid and add the pasta, beans and greens.

6. 6

   Cook until tender

   Simmer uncovered for a further 20 minutes, or until the pasta is al dente and the greens are tender.

7. 7

   Remove the bay leaves

   Take the pot off the heat and remove the bay leaves.

8. 8

   Check the seasoning

   Taste the soup and add more salt if needed, along with extra pepper to taste.

9. 9

   Serve with toppings

   Serve with toasted bread. The method suggests brushing Vienna bread with garlic butter and toasting it under the grill, then finishing the soup with freshly grated Parmesan and parsley.

What is minestrone soup?

Minestrone is an Italian vegetable soup, often made with beans and pasta or another filling starch. There is no single fixed ingredient list; the contents can vary with the season and what is on hand.

This version layers onion, carrot, celery and tomato with potato, beans, pasta and leafy greens. The combination makes a substantial soup with a mix of soft vegetables and more toothsome pasta.

Nutrition and macros by portion

The nutrition label shows one serving as written: 480 calories, 16g protein, 66g carbs, 17g fat.

The pasta, potato, beans and vegetables provide most of the carbohydrates, while the olive oil contributes much of the fat. Cannellini beans add plant protein, with a smaller contribution from the pasta and Parmesan if used. For a balanced plate, serve a bowl with a modest portion of toasted bread and plenty of greens in the soup.

Build flavour at the start

Vegetable base: give the onion, carrot and celery their full 7–10 minutes in the oil with the tomato paste. This softens them and gives the soup a more developed starting flavour.

Garlic and herbs: add these with the potato and cook briefly, stirring, so they become fragrant without letting the garlic scorch.

Use the right cooking order

Potato first: it goes in before the pasta because it needs time to cook through in the simmering soup.

Pasta and greens later: add them after the first 15 minutes of simmering. This gives the pasta a shorter cooking window and helps the greens stay tender rather than cooking for the entire time.

Watch the simmer

Keep the soup at a gentle simmer after bringing it to the boil; a vigorous boil can make the vegetables break down more quickly. The partly covered pot lets some steam escape while the ingredients cook.

The recipe calls for 20 minutes after adding the pasta, but use the texture as your guide: the pasta should be al dente and the greens tender.

Choose your greens

Spinach: baby spinach wilts readily and gives the soup a soft, delicate finish.

Kale: chopped kale is a sturdier option and can take longer to become tender. Cut it into small pieces so it is easy to eat in a spoonful.

Finish and serve

Season again after cooking, since the stocks and canned ingredients can affect how much salt the soup needs. Remove the bay leaves before serving.

Toasted bread and grated Parmesan make straightforward accompaniments. The suggested garlic-butter toast adds a savoury, crisp contrast to the warm soup.

Recipe notes & tips

• Chop the vegetables to similar sizes so they soften at a similar rate.
• Stir the tomato paste into the oil and vegetables so it is evenly distributed.
• Keep the pot at a gentle simmer once the soup comes to the boil.
• Check the pasta near the end of cooking and stop simmering once it is al dente.
• Taste before adding extra salt, especially if your stocks are already seasoned.
• Remove the bay leaves before ladling the soup into bowls.

Variations

• Use kale: swap it for the baby spinach and simmer until tender.
• Make it vegetarian: use vegetable stock in place of the chicken stock.
• Change the pasta: use another small pasta shape and cook until al dente.
• Adjust the heat: add more chilli flakes for a spicier bowl.
• Add Parmesan: grate it over each serving for a savoury finish.

Common mistakes to avoid

• Rushing the vegetables: give them 7–10 minutes to soften before adding the potato.
• Scorching the garlic: stir it in with the potato and herbs and cook only until fragrant.
• Boiling too hard: lower the heat after the boil so the soup simmers gently.
• Overcooking the pasta: check its texture as it simmers and stop when it is al dente.
• Forgetting the bay leaves: remove them before serving.
• Adding salt too early: taste the finished soup first, then season as needed.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat gently on the hob until hot throughout; the pasta may absorb liquid as it sits, so loosen the soup with a little stock or water if needed.

Frequently asked questions