Minestrone soup that is child-friendly.
A simpler version that is quick to make on a busy weekday. You do not have to use the same vegetables as me; use what you have in the fridge, cut the vegetables into small pieces and they will be ready faster. For the pasta, choose a small shape: 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 you have in the fridge as with carefully chosen vegetables. This child-friendly version is quick, nutritious and never feels like a compromise dinner. 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 under 30 minutes. Perfect for a busy weekday.
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 to 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.
For updates, follow the blog on these social media platforms:
Minestrone soup
Simple and tasty minestrone soup.
Ingredients
Instructions
-
Fry onions with minced meat in oil.
-
Add vegetables, tomato puree, soy, water, chicken stock, oregano, salt and pepper. Cook for approx. 7 to 10 min.
-
Add the pasta and let everything cook together until the pasta is done.
-
Grate over parmesan and add a dollop of pesto.
-
Serve and enjoy.
Notes
Tips: Add the pasta towards the end of the cooking time. The vegetables and pasta taste better when the pasta cooks in the soup for the last 8 to 10 minutes.
Storage: Keeps in the fridge for 4 to 5 days. Freeze without the pasta and add fresh pasta when reheating.
Variations: Use whatever seasonal vegetables you have, minestrone is very adaptable. Add pesto when serving for a fresh finish.
Nutrition per serving
- Calories
- 691 kcal
- Carbohydrates
- 71 g
- Protein
- 38 g
- Fat
- 29 g
- Saturated fat
- 10 g
- Polyunsaturated fat
- 3 g
- Monounsaturated fat
- 13 g
- Trans fat
- 2 g
- Cholesterol
- 86 mg
- Sodium
- 1,070 mg
- Potassium
- 1,360 mg
- Fiber
- 11 g
- Sugar
- 14 g
Nutrition values are estimates.
Frequently asked questions
Almost anything works: carrot, celery, leek, courgette, potatoes, green beans, spinach and broccoli are all good choices. Minestrone is by nature a clear-out-the-fridge soup, so use what you have.
Yes, but freeze it without the pasta. Pasta absorbs liquid and turns soft after freezing. Freeze the soup base and cook fresh pasta when you reheat it. The soup keeps in the freezer for up to 3 months.
Yes, to make it vegan, use vegetable stock instead of chicken stock and leave out the minced meat and the Parmesan. Add a little nutritional yeast for a similar umami effect.
Dried pasta such as ditalini or pennette works best, as it holds its shape when cooked in the soup.
Up to 4 days in the fridge. Ideally cook the pasta separately and add it when serving so it does not swell.