Classic Minestrone Soup
A hearty, simple pot of vegetables and pasta
A dependable Italian minestrone that cooks in under 40 minutes and is easy to adapt to whatever vegetables you have on hand.
Shopping list
- Olive oil (3 tbsp total)
- 1 medium yellow onion
- 2 garlic cloves
- 2 medium carrots
- 2 celery stalks
- 400 g canned crushed tomatoes
- 200 g canned white beans
- 1 L vegetable stock
- 100 g small pasta
- 1 tsp dried oregano
- 1 tsp dried basil
- Parsley
- Vegetable oil for finishing
Ingredients
For the base
- 2 tbsp Olive oil
- 1 medium Yellow onion finely diced
- 2 cloves Garlic minced
- 2 medium Carrots finely diced
- 2 stalks Celery finely diced
For the soup
- 400 g Canned tomatoes crushed or chopped
- 200 g White beans canned, drained and rinsed
- 1 tsp Dried oregano
- 1 tsp Dried basil
- 1 L Vegetable stock homemade or store-bought
- 100 g Spaghetti or pasta breaks small pasta preferred
For finishing
- a handful Parsley chopped
- 1 tbsp Vegetable oil for finishing
- to taste Vegetable salt adjust to taste
- to taste Black pepper adjust to taste
Method
-
3 min
Heat the olive oil in a large pot over medium heat.
-
4 min
Add onion and garlic; cook until translucent, about 3 minutes.
-
3 min
Stir in carrots and celery; cook for another 2 minutes.
-
2 min
Pour in crushed tomatoes, dried herbs, and stock; bring to a simmer.
-
3 min
Add white beans and pasta; cook until pasta is al dente, about 10 minutes.
-
2 min
Season with salt and pepper; adjust flavor to preference.
-
1 min
Ladle into bowls, drizzle with oil, and top with parsley.
Chef's tips
- Use good-quality stock for better flavor depth.
- Keep the pot uncovered so the soup thickens as it simmers.
- Taste and adjust salt just before serving.
Swap it
- Zucchini for the second cup of vegetables
- Use sliced zucchini if you want a lighter texture.
- Swap dried herbs for a handful of fresh
- Fresh basil or oregano boosts aroma at the end.
- Substitute the pasta for any small pasta
- Orzo or broken penne work well too.