Vegetable minestrone

Ingredients

• 80 gcarrots
• 80 gred onions
• 150 gwhite courgettes
• 330 gpotatoes
• to tastefine salt
• to tasteblack pepper
• 60 gcelery
• 350 gplum tomatoes
• 200 gborlotti beans
• 250 gprepared pumpkin
• 50 gextra-virgin olive oil
• 150 gleeks
• 300 gprepared cauliflower
• 200 gpeas
• 1 sprigrosemary
• 2 leavesbay leaves
• as neededwater
• as neededextra-virgin olive oil, to serve

Instructions

1. 1

   Prepare the pumpkin

   Wash and dry the vegetables. Remove the pumpkin skin, seeds and inner fibres, then cut the flesh into evenly sized pieces about 1 cm across.

2. 2

   Cut courgette and cauliflower

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

3. 3

   Prepare leek and potatoes

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

4. 4

   Chop the tomatoes

   Remove the tomato stalks and cut the tomatoes into slices, then dice them. Finely chop the onion.

5. 5

   Prepare aromatics

   Trim and peel the carrots, cut them into strips and chop them. Finely chop the celery, then tie the rosemary and bay leaves together to make a herb bundle.

6. 6

   Cook the soffritto

   Heat the measured olive oil in a large lidded pan. Add the carrots, celery, onion and leek and cook gently for about 10 minutes, stirring often, until softened. Add the herb bundle.

7. 7

   Add hearty vegetables

   Add the pumpkin, potatoes, cauliflower and borlotti beans to the pan.

8. 8

   Simmer the soup

   Add enough water to cover the vegetables, put the lid on and cook for 25–30 minutes from the point the soup comes to the boil. Add the courgettes.

9. 9

   Finish cooking

   Add the peas and tomatoes. Adjust the consistency with more water, then season with salt and pepper. Cook for a further 5–10 minutes, depending on the consistency you want.

10. 10

    Serve the minestrone

    Remove the herb bundle. Serve the soup with a drizzle of olive oil and a little black pepper to taste.

What is vegetable minestrone?

Minestrone is an Italian vegetable soup whose ingredients often change with the season and what is available. This version combines beans, potatoes and a broad mix of vegetables in a simple, gently simmered broth.

The soffritto gives the soup a savoury base, while the rosemary and bay add aroma. Adding some vegetables later in the cooking keeps the final bowl from becoming completely uniform.

Nutrition and macros by portion

The nutrition label shows one serving as written: 212 calories, 0g protein, 18g carbs, 12g fat.

The potatoes, peas, beans and other vegetables contribute most of the carbohydrates, while the olive oil provides most of the fat. The beans also contribute some protein, alongside the vegetables. For a balanced meal, serve a bowl with a source of protein on the side if desired.

Build flavour with the soffritto

Soffritto: cook the carrot, celery, onion and leek slowly for about 10 minutes, stirring regularly. Let them soften without rushing or browning them heavily.

Prepare the vegetables evenly

Small pieces: cut the pumpkin and potatoes into similarly sized cubes so they cook at a comparable pace. Keep the courgettes in cubes too, but add them after the first simmer.

Cauliflower: separate it into florets after removing the thick central stalk. This makes it easier to eat and helps it cook evenly in the soup.

Add ingredients in stages

First simmer: the pumpkin, potatoes, cauliflower and beans go in before the 25–30-minute covered cook. Start counting once the soup boils.

Final vegetables: add the courgettes, peas and tomatoes towards the end, then cook for another 5–10 minutes. Taste a potato and check the vegetables for the softness you prefer.

Adjust the broth

Water: cover the vegetables at the start, then add more near the end if you prefer a looser soup. Add it gradually so the minestrone does not become thinner than you want.

Seasoning: adjust the salt and black pepper towards the end, when the vegetables have cooked and the broth’s flavour is clearer. Finish each serving with a little olive oil.

What to serve with minestrone

Serve the soup hot as a first course or as a meal in its own right. Bread is a useful accompaniment for soaking up the broth, and the finishing oil can be added just before serving.

Recipe notes & tips

• Cut the vegetables to a similar size where the method calls for cubes so they cook more evenly.
• Keep the heat gentle while the carrot, celery, onion and leek soften.
• Tie the rosemary and bay leaves together so you can lift them out easily.
• Add water a little at a time when adjusting the final consistency.
• Taste the soup near the end and adjust the salt and pepper before serving.

Variations

• Seasonal vegetables: swap in vegetables that are in season while keeping the same staged cooking approach.
• More herbs: add another herb to the bundle if you want a different aromatic note.
• Thicker soup: use less water at the final adjustment for a more substantial broth.
• Softer vegetables: cook the soup towards the longer end of the stated timings.
• Peppery finish: add extra black pepper at the table.

Common mistakes to avoid

• Rushing the soffritto: the vegetables need about 10 minutes to soften gently, so keep the heat low and stir often.
• Adding all the vegetables at once: follow the recipe’s stages so the later additions do not overcook.
• Cutting uneven pieces: use similarly sized cubes where possible to help the vegetables cook at a similar rate.
• Adding too much water: adjust the broth gradually near the end rather than pouring in a large amount at once.
• Leaving the herb bundle in: remove it before serving so the woody sprig and bay leaves are not left in the bowls.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3–4 days. Reheat gently in a pan until piping hot, adding a little water if the soup has thickened.

Frequently asked questions