Soups
Minestrone
The Italian vegetable soup with beans, small pasta and a spoonful of parmesan. A full meal in a bowl.
- 60 min20 prep · 40 cook
- EasyDifficulty
- 370 kcalper serving
Ingredients
4 servings
- Onion1
- Carrots2
- Celery sticks2
- Courgette1
- Potato1
- garlic2 cloves
- chopped tomatoes (400 g)1 can
- cannellini beans, drained (400 g)1 can
- Vegetable stock1.2 l
- Small soup pasta (ditalini)100 g
- Green cabbage or kale, shredded100 g
- Olive oil3 tbsp
- Parmesan, grated40 g
- Saltto taste
- Black pepperto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Dice the onion, carrots, celery, courgette and potato.
- 2
Gently fry the onion, carrot and celery in the oil until soft. Add the garlic for one more minute.
- 3
Add the potato, courgette, tomatoes and stock. Season and simmer.
- 4
Stir in the beans, cabbage and pasta and cook until the pasta is tender.
- 5
Taste for salt and let it rest a few minutes off the heat.
- 6
Serve with parmesan and a drizzle of olive oil.
Tips and questions
- Can I freeze minestrone?
- Yes, for up to 3 months, ideally without the pasta. Add freshly cooked pasta when reheating so it does not go soggy.
- Can I change the vegetables?
- Absolutely: minestrone is meant to use what is in season. Green beans, peas, spinach or squash all work.
- Is it vegetarian?
- Yes, with vegetable stock. For a vegan version, skip the Parmesan or use a plant-based hard cheese.
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