Minestrone Soup
A thick Italian vegetable soup with beans, small pasta and a spoonful of tomato, simmered until everything is tender. Filling, budget-friendly and even better the next day.
Published 29 Sep 2026
Ingredients
Equipment: Large heavy-bottomed pot, chopping board, knife, wooden spoon, ladle
Method
Heat the olive oil in a large pot over medium heat. Add the onion, carrots and celery with a pinch of the salt and cook, stirring often, for 7 minutes until the onion is soft and translucent but not browned.
Stir in the garlic and tomato paste and cook for 1 to 2 minutes, until the paste darkens slightly and smells sweet.
Add the chopped tomatoes, potatoes, oregano, dried basil and bay leaf. Stir well and cook for 3 minutes so the tomatoes start to break down.
Pour in the stock and bring to a boil. Reduce the heat to low, cover partly and simmer for 12 minutes, until the potatoes are just starting to soften.
Add the zucchini, green beans and white beans. Simmer for 5 minutes more.
Stir in the pasta and simmer uncovered for 8 to 10 minutes, stirring occasionally so it does not stick, until the pasta is tender with a slight bite.
Add the spinach, the remaining salt and the pepper. Cook for 2 minutes until the spinach wilts. Remove the bay leaf, taste and adjust the seasoning.
Rest the soup off the heat for 5 minutes to thicken slightly. Ladle into bowls and top with grated cheese, herbs and a drizzle of olive oil.
Cooking tips
- Cut all the vegetables to a similar small size so they cook evenly and fit on a spoon together.
- Add vegetables in order of cooking time: potatoes first, then zucchini and beans, and spinach last, so nothing turns mushy.
- If you have a Parmesan rind, drop it in with the stock for extra savoury depth and remove it before serving.
- The pasta keeps absorbing liquid, so add a splash of hot water when reheating.
Substitutions
- Swap white kidney beans for chickpeas or boiled red kidney beans (rajma).
- Use any small pasta, broken spaghetti or even a handful of rice instead of macaroni.
- Replace the spinach with kale, cabbage or chopped fresh methi-free greens like Swiss chard.
- Skip the cheese or use a vegan hard cheese to keep the soup dairy-free, and use water with a stock cube if you have no stock.
Serve with
"Serve hot in deep bowls with crusty bread or garlic toast. A spoonful of pesto or a drizzle of good olive oil on top makes it feel special."
Storage
"Cool completely and refrigerate in an airtight container for up to 3 days. For best texture when freezing, freeze the soup without the pasta for up to 2 months."
Reheating
"Warm gently in a pot over medium-low heat, adding a splash of water or stock to loosen it, until steaming hot throughout. Cook fresh pasta separately if reheating from frozen."
Nutrition per serving, estimated
Estimated from the ingredient list. Values vary with brands and portion size.
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