Description
A hearty and nourishing Italian minestrone soup packed with colorful vegetables, beans, pasta, and a rich tomato-based broth—perfect for cozy meals or meal prep.
Ingredients
1 tbsp olive oil
150g finely chopped ingredient (such as leek or shallot)
1 onion, chopped
2 garlic cloves, minced
800g / 28oz crushed tomato (or 700g passata)
2 cups chicken stock or vegetable stock (low sodium)
2 cups water
3 tbsp tomato paste
2 tsp Worcestershire sauce
400g / 14oz canned kidney beans, drained
1 tsp salt
1 tsp black pepper
1 cup small pasta (ditalini, risoni, baby macaroni, etc.)
1/4 cup grated parmesan
1 celery rib, chopped (1.5cm pieces)
1 large carrot, peeled and diced (1.5cm pieces)
1 zucchini, chopped (1.5cm pieces)
1 potato, cut into 1.5cm pieces
100g / 3oz green beans, trimmed and cut into 2cm lengths
60g / 2oz baby spinach (or kale)
Optional: extra parmesan, chopped parsley, crusty bread for serving
Instructions
- Heat olive oil over high heat in a large pot. Add the finely chopped ingredient and cook for 2 minutes until slightly golden. Add the garlic and onion and cook for another 2 minutes until fragrant.
- Stir in carrot, celery, and zucchini, and cook for 1 minute to coat in flavor.
- Add crushed tomato, stock, water, tomato paste, Worcestershire sauce, kidney beans, salt, and pepper. Stir well and bring to a gentle simmer. Cover and reduce heat to maintain a slow simmer.
- After 20 minutes, add potato and green beans. Simmer for 5 minutes, then add pasta and cook until pasta is about 1½ minutes shy of package directions.
- Remove from heat, stir in grated parmesan and spinach, and allow spinach to wilt. Adjust seasoning with more salt and pepper if needed.
- Ladle into bowls and serve with extra parmesan, parsley, and crusty bread if desired.
Notes
Use vegetable stock to make the soup vegetarian.
Add more parmesan or a sprinkle of vegetable stock powder for extra flavor.
Swap or add vegetables such as peas, corn, mushrooms, or cabbage.
For extra protein, add chickpeas, lentils, or shredded chicken.
Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.
Add a splash of water when reheating to loosen the consistency.
Cook pasta slightly underdone so it doesn’t get mushy when reheated.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (about 2 cups)
- Calories: 250
- Sugar: 8g
- Sodium: 620mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 11g
- Cholesterol: 5mg
