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This warming, nutrient-dense Minestrone Soup is loaded with beans, pasta and veggies in a tomato and chicken stock-based broth. It is the perfect quick dinner, made from simple ingredients and incredibly customizable—see the recipe notes for suggestions for other veggies to use. You can even add bacon if you like! I love topping mine with Parmesan cheese and a big dollop of chilli oil. This is also delicious with some good crusty bread on the side.
Can you make Minestrone Soup ahead of time?
Cook and refrigerate for up to 3 days. Freeze for up to 2 months. Thaw in the fridge overnight before reheating. Reheat in the microwave or on the stovetop until piping hot.
Can you substitute vegetables in Minestrone Soup?
Yes, Minestrone Soup is very customizable. Try savoy cabbage, fennel, silverbeet/Swiss chard, kale, spinach leaves, green beans, peas… The options are limitless!
Can you add bacon to Minestrone Soup?
Minestrone is kind of like bolognese sauce… There are so many unique variations, each tasting just as good as the others. If you want to add bacon for extra flavour, add it first and cook for 2 minutes before adding the vegetables.
Minestrone Soup
5 Stars4 Stars3 Stars2 Stars1 Star
5 from 2 reviews
- Total Time: 30 mins
- Yield: 4 1x
Ingredients
UnitsScale
- 2 tbsp olive oil
- 1 large onion, diced
- 1 large zucchini, diced
- 1 large carrot, diced
- 1 celery stalk, diced
- 2 garlic cloves, roughly chopped
- 1/4 cup tomato paste
- 1 tsp dried oregano
- 2 dried bay leaves
- 800 g canned chopped tomatoes (2 cans, or 700 g passata)
- 8 cups of chicken stock (does not need to be warm)
- 800 g canned butter beans (2 cans)
- 1 cup risoni/orzo
- Salt and pepper, to taste (I use 1/2 tsp of each)
- Freshly grated Parmesan and chilli oil (optional), to serve
Instructions
- Heat the olive oil in a large pot on medium-high heat. Add the onion, zucchini, carrot, celery and garlic. Cook, stirring, until softened for 3-5 minutes.
- Add the tomato paste, oregano and bay leaves. Cook, stirring for 1 minute.
- Add the chopped tomatoes (or passata if using), the chicken stock and the butter beans. Bring back up to a boil.
- Add the risoni, reduce the heat to low, place the lid on and cook for 10 minutes.
- Season to taste with salt and pepper.
- Top with freshly grated Parmesan and chilli oil, if using.
Notes
Vegetable substitutions: Savoy cabbage, fennel, silverbeet/Swiss chard, kale, spinach leaves, green beans, peas… The options are limitless!
What about bacon? Minestrone is kind of like bolognese sauce… There are so many unique variations, each tasting just as good as the others. If you want to add bacon for extra flavour, add it first and cook for 2 minutes before adding the vegetables.
MAKE AHEAD
Cook and refrigerate for up to 3 days. Freeze for up to 2 months. Thaw in the fridge overnight before reheating. Reheat in the microwave or on the stovetop until piping hot.
LEFTOVERS
Cook and refrigerate for up to 3 days. Reheat in the microwave or on the stovetop until piping hot.
- Author: Nicole
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: soup
- Method: cook
- Cuisine: Italian
Made this recipe? Tell me what you think:
Comments
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nicolec says:
This is one of my absolute Favourite Recipes !!!! Its so delicious !! Thanks Nic !
- Reply
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jessica.parrello says:
Hi,
love your website!! Have made a few and they are all delicious. Im making this tonight, but quick question; can you leave risoni in the soup and freeze? will it not keep absorbing the moisture and make it claggy?- Reply
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aimeeblanchfrederick says:
Absolutely delicious
- Reply
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