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Soups

Minestrone

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15 min
Prep
40 min
Cook

Ingredients

  • 3 tbsp extra virgin olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 garlic cloves, minced
  • 1 potato, diced
  • 1 courgette (zucchini), diced
  • 200 g (7 oz) canned chopped tomatoes
  • 1.5 litres (6 cups) vegetable stock
  • 400 g (14 oz) canned cannellini beans, drained
  • 100 g (3.5 oz) small pasta (ditalini or similar)
  • 100 g (3.5 oz) shredded green cabbage or kale
  • 1 parmesan rind (optional)
  • Salt and pepper, to taste
  • Grated Parmigiano Reggiano, to serve

Method

  1. Heat olive oil in a large pot and sauté onion, carrot and celery until softened, about 8 minutes.
  2. Add garlic and cook 1 minute, then add potato, courgette and tomatoes; stir to combine.
  3. Pour in the stock, add the parmesan rind if using, and bring to a simmer.
  4. Cook 20 minutes, then add beans, pasta and cabbage; simmer a further 10-12 minutes until pasta is tender.
  5. Season with salt and pepper, remove the parmesan rind, and serve hot with grated Parmigiano.

Introduction: Minestrone means simply 'big soup,' a humble peasant dish built from whatever vegetables were in season and on hand, dating back to ancient Roman times.

Cultural Background: Minestrone means simply 'big soup,' a humble peasant dish built from whatever vegetables were in season and on hand, dating back to ancient Roman times. There is no single fixed recipe — it changes region to region and household to household, always thick with vegetables, beans and often pasta or rice.

Tips: Add pasta only near the end so it doesn't turn mushy sitting in leftovers. A parmesan rind simmered in the broth adds deep savoury flavour.

Variations: Minestrone alla Genovese: finished with a spoonful of pesto. Vegan version: omit parmesan rind and cheese, or use a vegan hard-cheese alternative and vegetable stock.

Storage: Refrigerate up to 4 days; freezes well for up to 3 months (best without the pasta, added fresh on reheating).

Reheating: Reheat gently on the stovetop, adding a splash of water or stock as it thickens on standing.

Nutrition: Per serving: approx. 260 kcal, 11 g protein, 8 g fat, 38 g carbohydrate, 6 g sugar.

FAQs:

Q: Is minestrone always vegetarian?

A: Traditionally yes, though some regional versions add pancetta for extra flavour.

Q: Can I use different vegetables?

A: Absolutely — minestrone is meant to use up whatever seasonal vegetables are available.

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