Minestrone
In a good minestrone the vegetables really sing: everything is cut to the same size and each piece keeps its own flavour. We cook the onion, carrot and celery low and slow — that sweet base is what holds the whole soup together. Parmesan and a drizzle of good oil go on in the bowl.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 1 h
- Servings
- 6
- Level
- Easy
- Per serving
- 265 kcal
Ingredients
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What to use instead
For gluten-free, swap the pasta for a handful of rice; for strictly vegetarian, choose a hard cheese made without animal rennet.
Makes: about 2.5 l, 6 servings
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Chop the vegetables
Cut the onion, carrots and celery into small 5 mm dice, and the potato and zucchini a little larger, about 1 cm. Finely chop the garlic.
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Step 2: Build the base
Heat the oil in a large pot over medium-low heat, add the onion, carrots and celery with a pinch of salt and cook for 10 minutes, stirring, until soft and sweet but not browned. Add the garlic and cook for another minute.
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Step 3: Add tomatoes and stock
Add the potato, the tomatoes with their juice and the stock, bring to a boil and simmer gently for 10 minutes.
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Step 4: Add zucchini and beans
Stir in the zucchini and beans and simmer for 5 minutes more.
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Step 5: Cook the pasta
Add the pasta and cook, stirring now and then, for the time on the packet — usually 8–10 minutes — until tender but still with a little bite. If the soup gets too thick, add a splash of hot water.
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Step 6: Wilt the spinach
Stir in the spinach; it will wilt within a minute. Season with salt and pepper.
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Step 7: Serve with parmesan
Ladle into bowls, sprinkle with parmesan, drizzle with a little olive oil and finish with torn basil.
Tips & variations
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Tip
If you have a parmesan rind, drop it into the pot with the stock for a deep, savoury richness. Fish it out before serving.
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Variation
Minestrone follows the seasons: add peas and asparagus in spring, or kale in winter.
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Swap
For gluten-free, swap the pasta for a handful of rice; for strictly vegetarian, choose a hard cheese made without animal rennet.
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Storage
Keeps in the fridge for up to 4 days. The pasta keeps absorbing liquid, so add water when reheating.
Nutrition
| 1 serving | Whole dish 6 servings | |
|---|---|---|
| Energy | 265 kcal | 1,590 kcal |
| Protein | 11 g | 66 g |
| Fat | 10 g | 60 g |
| Carbohydrates | 32 g | 192 g |
Approximate values calculated from standard ingredient data.
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