This Minestrone soup is full of vegetables, it is rich in flavour, simple to make and totally satisfying.
Vegetable minestrone soup
A minestrone is an Italian soup which is thick with vegetables and often contains rice or a short pasta. It is easy to make, rich in flavour and perfect for the changing season and cooler months.
It is typically made using a variety of fresh seasonal vegetables. The fresh flavours make this a light yet totally satisfying dish, delicious with some rustic bread for a light meal or as a starter, followed by richer dishes.
Minestrone improves with resting as the flavours develop over time, so consider making it the day before for best results.
This recipe makes enough for around 8 people. If you are serving a smaller gathering there should be some left over for the next day.
🛒 The ingredients
The base of the soup is a soffritto which is made with equal portions of diced carrots, celery and onion slowly cooked together to give an umami flavour.
Minestrone usually contains beans (usually borlotti), while the rest of the ingredients used will vary depending on which vegetables are in season.
Examples of seasonal ingredients which may be used are:
- cavolo nero
- potatoes
- zucchini/courgettes
- pumpkin
- peas
- leeks
- cauliflower
- broccoli
- spinach
- kale
- savoy cabbage
For minestrone, I prefer to use canned beans which significantly cuts down on the cooking time. Select a good brand of beans, I use Cirio beans for their wonderful flavour and great texture.
For step by step instructions on cutting cavolo nero, check out my cavolo nero with garlic and lemon.
Helpful tips
Here are some helpful tips for a delicious minestrone every time.
- Use fresh and seasonal vegetables for best flavour.
- Chop the ingredients to roughly the same size so they cook uniformly.
- Sauté the soffritto slowly over a low heat to release the flavours.
- Italian soups are served warm rather than hot, or at room temperature.
- Use good quality canned beans with no hidden nasties which might compromise the flavour. I prefer to use the Cirio brand.
- Partially mashing the beans and using the bean water adds extra creaminess to the soup.
- Any short variety of pasta can be used. This can be also be substituted with small pieces of rustic bread or Carnaoli rice (adjust cooking time according to instructions on packet).
- For a low carb option – leave out the beans and the cereals.
- Prepare this soup the day before for best flavour, then warm before serving, or serve at room temperature.
❄️ Storing
Minestrone tastes even better the next day (don’t so many foods?).
Bring to room temperature and store in a sealed container in the fridge for up to 3-4 days or in the freezer for up to 2 months. Then defrost in the fridge overnight or on the counter.
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Vegetable Minestrone Soup
Ingredients
- 3 tablespoons olive oil
- 150 g carrots 2 medium carrots, diced small
- 100 g celery 2 medium stalks, diced small
- 1 medium red onion diced small
- a spring fresh rosemary or ¼ teaspoon dried
- 1 teaspoon salt
- 350 g potatoes 3 medium, chopped into small bitesized pieces
- 1½ litres water 1½ quarts
- 2 tablespoons tomato puree
- 150 g cannellini beans keep the bean water*
- 150 g borlotti beans keep the bean water*
- 2 leaves cavolo nero stalks removed and cut into 1 inch pieces
- 100 g pasta 1 cup (optional) any short variety
- 3 small basil leaves torn or left whole, for garnish, optional
- ¼ teaspoon pepper ground, for garnish, optional
- 3 tablespoons Parmesan cheese grated, for garnish, optional
Instructions
- Add oil to a large saucepan, turn the heat to medium and add the chopped carrots, celery and onion. Turn the heat down and sauté slowly till they have softened.
- Add the potatoes and pour in the water, add salt, rosemary and tomato puree. Bring to a boil and lower the heat to gently simmer for 20 minutes, stirring occasionally.
- In a medium bowl, combine the two cans of beans and their water and partially mash them. Then add them to the soup, and stir again till mixed.
- Add the cavolo nero and the small pasta. Stir occasionally and cook till the pasta is done (see notes).
- Taste for seasoning, and add more salt if required. Garnish with basil leaves, freshly ground black pepper and grated parmesan cheese. Serve with rustic bread.
Notes
- Serve warm or at room temperature.
- Use fresh seasonal vegetables for best flavour, and chop them to roughly the same size so they cook uniformly.
- Use good quality canned beans with no hidden nasties which might compromise the flavour. I prefer to use the Cirio brand.
- Partially mashing the beans and using the bean water adds extra creaminess to the soup.
- *Any short variety of pasta can be used. This can be substituted with small pieces of rustic bread or Carnaoli rice (cooking time- according to the instructions on packet).
- For a low carb option – leave out the beans and the cereals.
- Prepare the day before for best flavour and heat before serving, or serve at room temperature.
- To store – bring to room temperature then transfer to an airtight container and keep in the fridge for 3-4 days, or in the freezer for up to 2 months and defrost in the fridge overnight.
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