Minestrone Soup
Why this recipe works
- Built-in depth: Softening the onion, carrot and celery first gives the tomato broth a sweeter, rounder base.
- Hearty but balanced: Beans and pastina make the soup filling, while the tomato broth and vegetables keep it bright and savoury.
- One-pot simplicity: The pasta cooks directly in the broth, helping the soup thicken naturally without extra steps.
- Easy to adapt: Small pasta shapes and mild beans can be swapped without changing the character of the soup.
Get the most out of this recipe
Ingredient notes
- Parmesan rind: A parmesan rind adds gentle savoury depth as the soup simmers; remove it before serving.
- Choose small pasta: Pastina or another very small pasta shape works best because it cooks quickly and distributes evenly through the broth.
- Bean choice: Borlotti beans give a fuller, earthier result, while cannellini beans make the soup milder and creamier.
Common mistakes
- Overcooking the pasta: Add the pastina near the end and stop cooking once tender, as it will continue to soften in the hot broth.
- Letting the pasta catch: Stir often once the pastina is added, especially at the base of the pot where it can stick.
- Rushing the vegetables: Keep the heat moderate when softening the onion, carrot and celery so they turn sweet rather than scorched.
Make-ahead tips
- Prep the vegetables first: The onion, carrot and celery can be chopped in advance to make cooking quicker.
- Loosen when reheating: The pastina absorbs liquid as it sits, so warm gently and add a little extra vegetable stock if needed.
- Best texture: For the most distinct pasta texture, serve the soup the day it is made.
Authenticity notes
- Home-style flexibility: Minestrone is traditionally flexible, built around vegetables, beans and pasta rather than one fixed ingredient list.
- Beans and pasta vary: Different beans and small pasta shapes are common variations, depending on what is available.
- Finish simply: A drizzle of extra-virgin olive oil and grated parmesan is a classic way to finish a bowl just before serving.
Equipment you'll need
Ingredients
Instructions
- Warm the olive oil in a large pot over a medium heat. Add the onion, carrots and celery and cook for 8 to 10 minutes, stirring, until softened and lightly golden.
- Stir in the tomatoes, then pour in the vegetable stock. Bring to a gentle simmer and cook for 15 minutes so the broth turns rich and tomatoey.
- Add the borlotti beans and simmer for 5 minutes. Stir in the pastina and cook for 6 to 8 minutes, stirring often, until the pasta is tender and the soup has thickened slightly.
- Take the pot off the heat and stir in half the parmesan until melted. Serve hot, finishing each bowl with a drizzle of extra virgin olive oil and the remaining parmesan.
Recipe notes
Tips
- If you have a parmesan rind, add it with the stock and remove it before serving for extra savoury depth.
- Stir frequently once the pastina goes in, as it can catch on the bottom and it will continue to thicken the soup as it stands.
- For vulnerable groups, use pasteurised hard cheese if you are concerned about unpasteurised dairy.
Substitutions
- Replace pastina with acini di pepe for a similar small-pasta texture.
- Replace borlotti beans with cannellini beans for a milder, creamier bean.
Storage
- Refrigerate up to 3 days
- Cool, cover and refrigerate. The pastina will absorb liquid as it sits, so loosen with a splash of vegetable stock when reheating and warm gently until piping hot.
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Recipe overview
- Servings: 4 servings
- Total time: 50min (20min active)
- Difficulty: Easy
- Cuisine: Italian
-
Allergens:
Gluten Milk Wheat
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