Soup
Minestrone
SoupOrigin: Italy
Italian vegetable soup with beans, pasta and tomato.
Prep
20 min
Cook
40 min
Total time
1 hr
Portions
6
Total weight
1871 g
Per portion
311.8 g
Ingredients
Method
Prep the soffritto
- Dice the onion, carrot and celery.
Soften vegetables
- Warm the oil in a large pot over medium heat.
- Cook the vegetables 8–10 minutes until soft and lightly golden.
Simmer the soup
- Add the chopped tomato, oregano, drained beans and water.
- Season with salt and simmer 20 minutes.
Cook the pasta
- Add the pasta and cook until al dente (check the packet, usually 8–12 minutes).
- Taste and adjust salt.
- Serve with a drizzle of oil if liked.
Serving
Serve hot with grated cheese and bread. The soup thickens as it sits — loosen with water when reheating.
Storage
Refrigerate up to 3 days. Pasta softens over time; undercook pasta slightly if making ahead.