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Minestrone Soup

A proper use-what-you-have soup. Minestrone changes with the seasons, but always brings together vegetables, beans and pasta in a light, flavourful broth.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes

Ingredients
  

  • 1 tbsp olive oil
  • 1 onion finely chopped
  • 1 carrot diced
  • 1 celery stick diced
  • 2 cloves garlic crushed
  • 1 courgette diced
  • 1 tin chopped tomatoes 400g
  • 1 litre vegetable stock
  • 1 tin cannellini beans drained
  • 1 handful small pasta such as ditalini or small shells
  • Salt and black pepper
  • handful fresh herbs parsley or basil
  • Grated parmesan to serve (optional)

Instructions
 

  • Heat the olive oil in a large pan and gently cook the onion, carrot and celery until softened but not coloured.
  • Add the garlic and courgette and cook for a few minutes more.
  • Stir in the chopped tomatoes and stock, then bring to a gentle simmer.
  • Add the beans and pasta and cook until the pasta is tender.
  • Season to taste, then stir through fresh herbs just before serving. Serve with grated parmesan if using.

Notes

This is a flexible soup — use whatever vegetables you have to hand.
A rind of parmesan added during cooking gives extra depth if you have one.
Tried this recipe?Let us know how it was!