This easy minestrone soup is a quick and nutritious meal that’s perfect for chilly days. Packed with vibrant vegetables, creamy beans, and optional crispy cheese on top, it’s a flexible recipe where you can use whatever ingredients you have on hand. Enjoy a warm bowl that’s both satisfying and delicious!
Ingredients Needed
- 2 tbsp oil (olive, sunflower, or vegetable)
- 1 onion, finely chopped
- 1–2 sticks of celery, trimmed and thinly sliced (optional)
- 400g/14oz tin chopped tomatoes
- 1 chicken or vegetable stock cube
- 1 tsp dried mixed herbs or dried oregano
- 3 mugs (about 600ml or 2.5 cups) assorted vegetables (such as carrots, celery, courgette, leek, peas, or cabbage, peeled and cut into small chunks)
- 400g/14oz tin borlotti or cannellini beans, drained and rinsed
- ½–1 mug (about 120-240ml or ½-1 cup) cooked pasta or rice
- Parmesan or other cheese, grated (optional: add a leftover parmesan rind for flavor)
- Salt and freshly ground black pepper
How To Make Minestrone Soup
- Heat oil: Pour the oil into a large non-stick saucepan or flameproof casserole.
- Sauté vegetables: Add the onion and celery (if using) and fry gently for 5 minutes, until softened and lightly browned, stirring often.
- Add tomatoes and water: Add the chopped tomatoes, refill the tin twice with cold water, and pour it into the pan.
- Add stock and herbs: Stir in the chicken or vegetable stock cube and dried herbs (add parmesan rind if using).
- Cook hard vegetables: Add any hard, raw vegetable pieces (like carrot, parsnip, squash, or potato) and bring to a simmer. Cook for 5 minutes, stirring occasionally.
- Add green vegetables: When the harder vegetables have softened, add raw green vegetables (like broccoli florets, shredded kale, green beans, and courgette). Simmer for an additional 3 minutes, stirring occasionally.
- Incorporate cooked ingredients: Add cooked vegetables or beans and the cooked pasta or rice. Simmer for another 3 minutes, stirring occasionally.
- Season and serve: Season with salt and freshly ground black pepper. Ladle into deep bowls and serve topped with grated cheese.
Recipe Tips
- Chop vegetables evenly: Make sure to cut all your vegetables into similar-sized pieces so they cook at the same rate. This will prevent some from being overcooked while others are undercooked.
- Don’t overcook the pasta: If you’re adding pasta, cook it until just al dente. This way, it won’t turn mushy when reheated in the soup.
- Simmer gently: Keep the heat low while simmering the soup. Boiling too hard can make vegetables too soft and break apart beans.
- Add salt at the end: Season with salt and pepper after cooking. Adding salt too early can make the vegetables release water, weakening the soup’s flavor.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover minestrone soup cool until it reaches room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 3 days.
- Freeze: Allow the soup to cool completely before pouring it into a freezer-safe container. It can be frozen for up to 3 months. Thaw the soup overnight in the fridge before reheating.
- Reheat: Pour the leftover soup into a saucepan over medium heat. Stir occasionally and heat for about 5-10 minutes until hot.
Nutrition Facts
Serving Size: 1 cup (approximately 240g)
- Calories: 199
- Total Fat: 6g
- Saturated Fat: 1g
- Cholesterol: 6mg
- Sodium: 1488mg
- Potassium: 762mg
- Total Carbohydrate: 27g
- Dietary Fiber: 2g
- Sugars: 0g
- Protein: 10g
Try More Easy Soups:
- Celeriac Soup Recipe UK
- Spicy Lentil Soup Recipe UK
- Leek And Potato Soup Recipe UK
- Jewish Chicken Soup Recipe UK
Easy Minestrone Soup Recipe UK
Description
This easy minestrone soup is a quick and nutritious meal that’s perfect for chilly days. Packed with vibrant vegetables, creamy beans, and optional crispy cheese on top, it’s a flexible recipe where you can use whatever ingredients you have on hand. Enjoy a warm bowl that’s both satisfying and delicious!
Ingredients
Instructions
- Heat oil: Pour the oil into a large non-stick saucepan or flameproof casserole.
- Sauté vegetables: Add the onion and celery (if using) and fry gently for 5 minutes, until softened and lightly browned, stirring often.
- Add tomatoes and water: Add the chopped tomatoes, refill the tin twice with cold water, and pour it into the pan.
- Add stock and herbs: Stir in the chicken or vegetable stock cube and dried herbs (add parmesan rind if using).
- Cook hard vegetables: Add any hard, raw vegetable pieces (like carrot, parsnip, squash, or potato) and bring to a simmer. Cook for 5 minutes, stirring occasionally.
- Add green vegetables: When the harder vegetables have softened, add raw green vegetables (like broccoli florets, shredded kale, green beans, and courgette). Simmer for an additional 3 minutes, stirring occasionally.
- Incorporate cooked ingredients: Add cooked vegetables or beans and the cooked pasta or rice. Simmer for another 3 minutes, stirring occasionally.
- Season and serve: Season with salt and freshly ground black pepper. Ladle into deep bowls and serve topped with grated cheese.
Notes
- Chop vegetables evenly: Make sure to cut all your vegetables into similar-sized pieces so they cook at the same rate. This will prevent some from being overcooked while others are undercooked.
- Don’t overcook the pasta: If you’re adding pasta, cook it until just al dente. This way, it won’t turn mushy when reheated in the soup.
- Simmer gently: Keep the heat low while simmering the soup. Boiling too hard can make vegetables too soft and break apart beans.
- Add salt at the end: Season with salt and pepper after cooking. Adding salt too early can make the vegetables release water, weakening the soup’s flavor.
Easy Minestrone Soup Recipe UK