Minestrone soup that is child-friendly.
Simpler version that is quick to make in a stressful everyday life and you do not have to use the vegetables I have used, take what you have in the fridge, cut the vegetables into small pieces and they will be ready faster. Pasta, choose a small variety, same result, shorter cooking time.
More dishes with pasta can be found here:
Pasta
Minestrone is the ultimate leftover soup — an Italian classic that is just as good with whatever vegetables you have in the fridge. Start with a base of olive oil, garlic and tomatoes, and build from there.
Use small pasta shapes and cut the vegetables into equal-sized pieces so everything cooks evenly and the soup is ready in no time.
Tips and variations
- Cut all vegetables into equally-sized pieces so they cook evenly — larger pieces take longer and lead to uneven texture.
- Add the pasta for the last 8–10 minutes so it doesn’t overcook and become mushy.
- A can of crushed tomatoes and good vegetable stock are the flavor foundation; the rest is optional.
- Stir in white beans (cannellini) at the end to make the soup more filling and protein-rich.
- Top with grated Parmesan and a drizzle of good olive oil to take the soup from good to excellent.
🍷 Wine tips
Barbera d’Asti — Minestrone soup is a simple, hearty Italian dish. Barbera d’Asti — light, fruity and with good acidity — is a natural match. Vermentino from Italy is a fresh white alternative that works equally well.
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Ingredients
Method
- Fry onions with minced meat in oil.
- Add vegetables, tomato puree, soy, water, chicken stock, oregano, salt and pepper. Cook for approx. 7 -10 min.
- Add pasta and boil until finsihed.
- Grate over parmesan and add a dash of pesto
- Serve and enjoy.
Nutrition
Tried this recipe?
Let us know how it was!FAQ
Hollandaise splits when it gets too hot, causing the emulsion to break. Keep the heat low and whisk constantly. If it starts to split, immediately remove from heat and whisk in a few drops of cold water.
Hollandaise is best served immediately as it does not hold well. If needed, keep it warm in a bain-marie at around 60 degrees Celsius for up to one hour, whisking occasionally.
Hollandaise is classic with eggs Benedict and asparagus. It also pairs beautifully with poached fish, steamed vegetables, and grilled steak.