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Italian Recipes

Homemade Italian Minestrone Soup

On the HobSoupOne-PotHealthyEasyBudgetVegetarian4
This homemade Italian minestrone is a comforting one-pot soup built on onions, carrots and celery, then simmered with tomatoes, beans and herbs for deep savoury flavour. Small pasta and fresh greens are added near the end so every bowl is hearty without feeling heavy. It is ideal for weeknight cooking, batch prep and leftovers the next day.

Method

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  1. Heat the olive oil in a large pot over a medium heat. Add the onion, carrot and celery with a pinch of salt, then cook for 8 to 10 minutes until softened.
  2. Stir in the garlic and tomato purée, and cook for 1 minute until fragrant.
  3. Add the chopped tomatoes, vegetable stock, oregano and bay leaf. Bring to a gentle boil.
  4. Reduce to a simmer, cover loosely and cook for 15 minutes to build flavour.
  5. Add the pasta, cannellini beans and courgette. Simmer for 10 to 12 minutes, stirring occasionally, until the pasta is tender.
  6. Stir in the spinach and cook for 1 to 2 minutes until wilted. Taste and season with salt and black pepper.
  7. Remove the bay leaf, ladle into bowls and finish with grated parmesan if using.

Ingredients

  • 2 medium Carrot diced
  • 100 g small pasta shapes such as ditalini or small shells
  • 1 x 400g can Chopped tomatoes
  • 1 Bay Leaf
  • 1 x 400g can Cannellini beans drained and rinsed
  • 1 tbsp Tomato purée
  • 1 tbsp Olive Oil
  • Parmesan grated (optional), to serve
  • 1 medium Courgette diced
  • 2 sticks Celery diced
  • 1 tsp Dried oregano
  • 3 Garlic Cloves minced
  • 1.2 litres Vegetable Stock hot
  • 2 handfuls Baby spinach
  • 1 large Onion finely diced

Notes

Swap spinach for kale and simmer a little longer until tender.
For a vegan finish, skip parmesan or use a dairy-free hard cheese alternative.
The soup thickens as it stands; loosen leftovers with a splash of hot stock or water.

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