Minestrone Soup! Satisfying and heartwarming, this classic chunky soup is a favourite in many households. Made with a variety of vegetables, beans, tomatoes, vegetable stock and pasta. Serve your soup with slices of crunchy bread!
What is Minestrone Soup?
Minestrone soup is a thick Italian soup filled with classic vegetables, hearty beans, two forms of tomatoes, lots of veggie stock and of course, pasta! Making homemade minestrone soup is easy and fun! If you thought minestrone was complicated or too involved with a lot of ingredients, there really isn’t. The method is also incredibly simple. You can enjoy this soup alone as your main meal with crunchy bread, since it’s so hearty, it’s a meal in itself. Or have a smaller amount as a delicious entree.
Minestrone Soup Ingredients
What exactly are the ingredients in this minestrone soup?
- Extra virgin olive oil
- Red onion
- White Potato
- Canned cannellini beans
- Canned diced tomatoes
- Tomato paste
- Dried Italian herbs
- Vegetable stock Bay leaf
- Salt & pepper
- Purple or green cabbage
- Shell pasta
- Fresh parsley
Of course the ingredient list is hearty, just like the end result of minestrone but it really is quite a hefty meal. Traditionally you may find minestrone uses dried beans, including red kidney beans however I’m making life easier for you and just including canned cannellini beans. All you have to do is drain and rinse the beans and they’re soft already. This makes a large pot of soup, enough to feed the entire family or kept for the week to enjoy each day.
How to Make Minestrone Soup
The method is straightforward to make your soup. You first fry off your vegetables then add the liquids and seasonings. Then it simmers for 20 minutes to softened everything into a soup then finally you add the pasta. Which then cooks until it’s ready, just if you were to boil pasta like usually, about 10 minutes. Don’t you just love how easy soup can be?
How to Store Minestrone Soup
Store your minestrone in an airtight container, large enough to fill however much leftovers you have. Then keep it refrigerated for 1 week but I’m sure you’ll gobble it all up before that time!
If you make this recipe please be sure to let me know how you go in the comments below and tag me on Instagram @wholesomepatisserie with your delicious photos & video!Print
Satisfying and heartwarming, this classic chunky soup is a favourite in many households. Made with a variety of vegetables, beans, tomatoes, vegetable stock and pasta. Serve your soup with slices of crunchy bread!
- 1 Tbsp extra virgin olive oil
- 1 large red onion, peeled and roughly chopped
- 2 large (350g) carrots, chopped into small cubes
- 3 stalks (200g) celery, trimmed and sliced
- 1 medium (350g) white potato, peeled and chopped into small cubes
- 1 x 400g canned cannellini beans, drained and rinsed
- 1 x 400g canned diced tomatoes
- 2 Tbsp tomato paste
- 2 tsp dried Italian herbs
- 4 cups (1 litre) vegetable stock
- 1 bay leaf
- Salt and pepper, to taste
- 1 cup (120g) purple or green cabbage, shredded
- 1 cup (100g) large shell pasta
- Small handful fresh parsley, chopped, to serve
- In a large soup pot, add oil and put over a medium heat.
- Once warm, add onion, carrots, celery and potato. Sauté vegetables for 7-10 minutes until just softened and fork tender, whilst stirring.
- Add beans, tomatoes, tomato paste, dried herbs, vegetable stock, bay leaf and season with salt and pepper.
- Cover with lid, turn heat to high and bring mixture to a boil.
- Once boiling, reduce heat to medium-low and bring to a simmer. Simmer for 20 minutes, mixing occasionally.
- Add cabbage and pasta. Bring to a simmer and cook for 10 minutes or until pasta is cooked and is al dente.
- Remove bay leaf and turn off heat.
- Serve with fresh chopped parsley and enjoy!
- Store leftovers in an airtight container, refrigerated, for 1 week.