A classic Italian soup with a variety of vegetables, potato, beans and pasta, in a thick tomato broth – Minestrone Soup is a satisfying meal in a bowl ! Hearty and chunky soup loaded with vegetables is a great one pot meal that makes for a delicious dinner and even a perfect lunch the next day.
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How to make Minestrone Soup
Minestrone was traditionally made to use up leftover vegetables, infact Italians call it “cucina povera,” which literally means, “poor kitchen” .So feel free to use any seasonal vegetables and greens you have on hand. I used potatoes, carrots, green beans and onions.
The remaining ingredients are basic pantry items, including canned tomatoes, pasta, beans and spices.
And obviously the soup needs some stock. You can use any type of stock you prefer, either vegetable stock or chicken. You can also use vegetable stock cubes , it perfectly works as well.
WHICH PASTA FOR MINESTRONE SOUP?
Small pasta like shells, orzo, small macaroni or even bow tie pasta is a good option. I use small Shell pasta. Avoid using large pasta like rigatoni or spiral pasta.
Variations
- You can use any seasonal vege’s available including spinach, zucchini or celery.
- Use beans of your choice, chickpeas, kidney beans or canelli beans.
- If you prefer to add more protein, chicken or turkey.
Watch How to Make it
How to store & freeze minestrone soup
Minestrone is perfect for bulk cooking. It can be refrigerated in an airtight container for up to 5 days.
To freeze: Allow the soup to completely cool, transfer it to a freezer-safe container, and store it in the freezer for up to 2 months. Its better to freeze it without pasta as it breaks and gets mushy when reheated.
To reheat: Thaw the soup. Cook separately and heat the soup in the microwave or on the stovetop, and then add the cooked pasta.
Minestrone Soup
Ingredients
- 700 g Passata or 2 cans ( 800 g) crushed tomatoes See Notes
- 1 Onion (Sliced)
- 2 Medium Carrots (Chopped)
- 1 Medium Potatoes (Chopped)
- 2 cups Vegetable or Chicken Stock
- 1 cup Canned Kidney Beans
- 1 cup Canned Chickpeas
- 1 cup Shell Pasta See Notes
- 1 tbsp Olive Oil
- 1 tbsp Chopped Garlic
- 1 tbsp Salt
- 1 tsp Paprika
- 1 tsp Oregano
- 1 tsp Cracked Black Pepper
- Water if required
- Parmesan and Parsley to Garnish
Instructions
- Heat oil over high heat in a very large pot and add garlic. Fry half a minute
- Add all the vegetables and fry for a minute. Add tomatoe passata, stock, salt, pepper, oregano and paprika.
- Allow it to simmer and add beans, chickpeas and pasta. Cook it on low heat for 15 -20 minutes or untill pasta is cooked. If required add water to adjust the consistency.
- Garnish it with parmesan and parsley, serve with crusty bread.
Notes
- I usually like to use passata , you can used canned crushed tomatoes as well. If using Fresh tomatoes, blanch them , blend them and strain it .
- Use small pasta like small macaroni, orzo , bow tie or small shells.
