Easy Minestrone Soup
This recipe offers a straightforward approach to a hearty, vegetable-packed minestrone soup. It features a rich medley of diced vegetables, cannellini beans, and tiny pasta simmered in a savory tomato and vegetable broth, finished with fresh greens. It's a nourishing and flavorful dish, perfect for a comforting meal.
Equipment
- 1 Large stockpot or Dutch oven For sautéing vegetables and simmering the soup.
- 1 Chef's knife For precise dicing and chopping of vegetables.
- 1 Cutting Board A sturdy surface for all your prep work.
- 1 Wooden Spoon or Ladle For stirring, serving, and preventing sticking.
- 1 Can Opener For opening canned tomatoes and beans.
Ingredients
Main
- Splash of olive oil
- 1 red onion - diced
- 2 cloves of garlic - finely chopped
- 2 sticks celery - sliced
- 2 carrots - diced
- 1 large courgette - fluffy centre removed and diced
- 1 tin chopped tomatoes
- 200 g tin of cannellini beans
- 1 tsp dried oregano
- sea salt and black pepper
- 500 ml hot vegetable stock
- 2 handfuls of shredded kale/spinach/cabbage - whichever you prefer
- 1 heaped tbs tiny soup pasta
Instructions
- Prepare all vegetables: dice the red onion, carrots, and courgette; finely chop the garlic; slice the celery.
- Heat a splash of olive oil in a large stockpot or Dutch oven over medium heat. Add the diced red onion and sauté for 5-7 minutes until softened and translucent.
- Add the finely chopped garlic, sliced celery, and diced carrots to the pot. Cook for another 5-7 minutes, stirring occasionally, until the vegetables start to soften.
- Stir in the diced courgette and dried oregano. Cook for 2-3 minutes more to allow the flavors to meld.
- Drain and rinse the cannellini beans. Add them to the pot along with the tinned chopped tomatoes, a good pinch of sea salt, and freshly ground black pepper.
- Pour in the hot vegetable stock. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes to allow the flavors to develop.
- Uncover the pot, increase the heat to medium, and add the tiny soup pasta. Cook according to package directions (typically 8-10 minutes) until the pasta is al dente.
- Stir in the shredded kale, spinach, or cabbage and cook for another 2-3 minutes, just until the greens are wilted.
- Taste the soup and adjust the seasoning with more sea salt or black pepper as needed.
- Ladle the hot minestrone soup into bowls and serve immediately.
Notes
Achieving depth of flavor in this minestrone starts with proper sautéing of your aromatics. Cook the onions until translucent and sweet, then add garlic, celery, and carrots, allowing them to soften without browning too much, which builds a robust base. Ensure your vegetables are diced uniformly for even cooking and a more appealing presentation. When adding dried oregano, consider 'blooming' it briefly in the hot oil before adding other ingredients to release its full aromatic potential. Do not overcook the pasta; it should be al dente as it will continue to absorb liquid. Incorporate the greens at the very end, just until wilted, to maintain their vibrant color and nutritional integrity. Always taste and adjust seasoning before serving.