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
Soffritto
- Dice onion, carrot and celery. Warm oil in a large pot over medium heat; cook the vegetables 8–10 minutes until soft and lightly golden.
Simmer
- Add chopped tomato, oregano, drained beans and water. Season with salt. Simmer 20 minutes.
- Add pasta and cook until al dente (check 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.