Vegetable minestrone with pasta Recipe
Minestrone is a thick Italian vegetable soup that has a bit of everything: vegetables, beans, pasta or rice. Italians often cook it to use up seasonal vegetables and leftovers from the fridge. It’s the perfect dish for cooler days – as filling as a main course, but in soup form.
Minestrone is a bowl full of vegetables where every bite tastes a little different, because it combines seasonal ingredients with pasta and beans. It showcases the Italian “no waste” way of cooking – leftover vegetables and the last bits of pasta go into the pot, and the result is surprisingly rich and satisfying. The aroma of herbs, tomatoes and stock creates a warming, homely soup with deep umami flavour.
Chef's tips
Sauté the vegetables patiently over low heat until they take on a light colour – they build the flavour base, so it’s worth taking your time before adding the stock. Add the pasta at the end and cook it al dente, because if you overcook it, you’ll end up with a stew instead of soup. If you’re making minestrone for two days, cook the pasta separately and add it only to the reheated portions.
How to serve
Serve the soup sprinkled with freshly grated Parmesan and a drizzle of good olive oil – this simple trick makes a huge difference. It’s great with a slice of wholemeal bread or focaccia, especially after coming back from an autumn walk. For a weekday family dinner, just put a big bowl of minestrone on the table and a plate of grated cheese – everyone can finish it off to their own taste.
Ingredients
- carrot medium - 2 piece
- stalks of celery - 2 piece
- onion medium - 1 piece
- potatoes medium - 2 piece
- zucchini medium - 1 piece
- chopped canned tomatoes 1 can - 400 g
- white or red canned beans drained weight; about 1 can - 240 g
- small pasta (e.g. shells, elbows) - 120 g
- vegetable or chicken stock homemade or from a good-quality stock cube - 1.5 l
- olive oil - 3 tablespoons
- dried oregano - 1 teaspoon
- bay leaf - 1 piece
- salt to taste
- freshly ground black pepper to taste
- grated Parmesan for serving; can be omitted for a vegan version - 30 g
Preparation
- Peel the carrots, celery, onion and potatoes (just rinse the celery) and cut into small dice. Wash the zucchini and cut into half-moons or cubes.
- In a large pot, heat the olive oil over medium heat. Add the onion, carrot and celery. Sauté for 6–8 minutes, stirring often, until the vegetables soften and become slightly translucent but do not brown.
- Add the potatoes, zucchini, dried oregano and bay leaf. Sauté for another 3–4 minutes, stirring.
- Pour in the stock and canned tomatoes. Bring to a boil, then reduce the heat to low, cover the pot and cook for 15 minutes, until the potatoes are almost tender.
- Add the pasta and cook for another 8–10 minutes (or according to the package instructions) until the pasta is al dente – tender but still slightly firm to the bite.
- Drain the beans in a colander, rinse under running water and add to the soup for the last 5 minutes of cooking. Season with salt and pepper to taste.
- Remove the bay leaf. If the soup is too thick, add a little hot water or stock; if it is too thin, cook it uncovered for a few minutes until it thickens slightly.
- Serve the soup hot, sprinkled with grated Parmesan. You can drizzle a little olive oil on top.
Storage
The soup keeps well in the fridge for several days. Reheat gently, adding a splash of water or stock if it has thickened too much. If the pasta is cooked separately, store it in a separate container and combine just before serving so it doesn’t get mushy.
