Easy Minestrone Soup
Minestrone is a thick Italian vegetable soup with beans, pasta and a tomato-rich broth. It is a great way to use up whatever vegetables you have, and it keeps well for the week.
- 55 minTotal time
- 6Servings
- 290kcal / serving
- 12 gProtein
Start with a soft base of onion, carrot and celery, and add the vegetables in order of how long they take to cook. A Parmesan rind in the broth adds a deep savory flavor for almost no effort.
The science: why this works
- Cooking onion, carrot and celery slowly builds a sweet, savory base that flavors the whole pot.
- Tomato paste cooked until dark adds umami and body to the broth.
- A Parmesan rind slowly releases glutamate-rich flavor into the soup as it simmers.
- Adding vegetables in stages keeps each one tender but not mushy.
Parmesan rind umami
Aged Parmesan is full of glutamate, the compound behind umami, and the rind is the most concentrated part. As it simmers, it softens and releases that savory flavor into the broth. You get depth that tastes meaty without using any meat.
Learn: Building savory flavor →Season in layers
Adding salt at several points builds flavor better than salting once at the end. Salt in the vegetables draws out moisture and sweetness, and salt in the broth seasons the beans and pasta as they cook. Taste at the end and adjust.
Learn: Season in layers →Easy Minestrone Soup
55 min · 6 servings · Italian · Soup
Ingredients
Makes 6 servings
- 3 tbspolive oil
- 1large onion, diced
- 2carrots, diced
- 2stalks celery, diced
- 4cloves garlic, minced
- 2 tbsptomato paste
- 1 can(400 g) diced tomatoes
- 6cups vegetable broth
- 1Parmesan rind (optional)
- 1 tspdried oregano
- 2bay leaves
- 2medium zucchini, diced
- 1 can(400 g) cannellini beans, drained and rinsed
- 240 mlsmall pasta, such as ditalini
- 3big handfuls baby spinach
- 1½ tsp1/2 tsp salt
- Fresh basil and grated Parmesan, to serve
Method
Tips for the best result
- Add the pasta late so it does not soak up all the broth and turn mushy.
- Save Parmesan rinds in the freezer so you always have one for soup.
- If you plan to store leftovers, cook the pasta separately and add it to each bowl.
Mistakes to avoid
- Adding all the vegetables at once: zucchini turns mushy while carrots stay hard, so add in stages.
- Overcooking the pasta: it keeps absorbing liquid, so cook it just to tender.
- Skipping the final taste: broths vary in salt, so season before serving.
Variations and swaps
- Add chopped kale or green beans along with the zucchini.
- Stir in a spoonful of basil pesto at the end.
- Add diced pancetta at the start for a meaty version.
- Swap ditalini for any small pasta or rice, or leave it out and add a second can of beans.
- Swap cannellini beans for chickpeas or kidney beans.
Storing and reheating
Refrigerate within 2 hours for up to 4 days. The pasta will soak up broth, so add a splash of water when reheating to 165°F (74°C), or freeze without the pasta for up to 3 months.
Easy Minestrone Soup: questions
What goes in minestrone soup?
Minestrone usually has onion, carrot, celery, tomatoes, beans, a leafy green and small pasta or rice. The vegetables change with the season.
Is minestrone soup vegetarian?
Yes, this version is vegetarian, and it is vegan if you skip the Parmesan rind and cheese. Use vegetable broth and check that your pasta has no egg.
Can I freeze minestrone soup?
Yes, for up to 3 months. For best texture, freeze it without the pasta and cook fresh pasta when you reheat.
How do I make minestrone thicker?
Mash a few beans against the pot or simmer a little longer. You can also add less broth, since the beans and pasta will thicken it.
