This delicious and nutritious minestrone soup by Nigella Lawson is perfect for a cozy, hearty meal. Packed with vegetables, beans, and pasta, it’s a simple and flexible dish you can customize with your favorite ingredients. The soup is full of flavor, making it a comforting choice for any time of year.
Ingredients Needed
- 6 tablespoons (90 ml) olive oil
- 40 grams (3 tablespoons) butter
- 3 onions, peeled and finely sliced
- 5 carrots, peeled and diced
- 2 stalks of celery, chopped fairly small
- 300 grams potatoes, peeled and diced (about 2 medium potatoes)
- 3 courgettes, diced (zucchini)
- 100 grams fine green beans, cut into 1 cm / ½ inch lengths
- 225 grams (about 4 cups) of savoy cabbage, shredded
- 1½ liters (6 cups) of stock (beef, chicken, or vegetable)
- Rind of a finished piece of Parmesan cheese (optional)
- 400 grams (14 oz can) of cannellini beans, drained
- 150 grams (about 1 cup) ditalini or chifferi rigati (or other soup pasta)
- 40 grams (about 1½ oz) freshly grated Parmesan (plus more to serve)
How To Make Minestrone Soup
- Cook the onions: Heat the olive oil and butter in a large pot, then add the sliced onions. Cook until softened but not browned.
- Add the vegetables: Stir in the chopped carrots and cook for 3 minutes, followed by the celery, potatoes, courgettes (zucchini), and French beans. Cook each one for a few minutes, stirring occasionally. Add the shredded cabbage and cook for 6-8 minutes, stirring occasionally.
- Add the stock: Pour in the stock and add the Parmesan rind (if using). Stir well and taste for seasoning.
- Simmer the soup: Cover the pot and cook at a gentle simmer for 2 hours, letting the soup reduce slightly but still have enough liquid for the pasta. Add water if necessary before adding the pasta.
- Add the beans and pasta: Remove the lid, stir in the cannellini beans, and cook for 5 minutes. Turn up the heat slightly, then add the pasta and cook according to package instructions.
- Finish the soup: Once the pasta is ready, remove the Parmesan rind, stir in the freshly grated Parmesan, and serve with more Parmesan cheese.
Recipe Tips
- Use homemade stock: For the best flavor, use homemade stock instead of store-bought. It makes the soup richer and more delicious.
- Cut vegetables evenly: To ensure even cooking, chop your vegetables into similar-sized pieces. This will help them cook at the same rate.
- Add pasta last: Don’t add the pasta too early. Wait until the soup is almost done to ensure the pasta doesn’t overcook and become mushy.
- Stir the soup regularly: Stir the soup every 15-20 minutes to prevent anything from sticking to the bottom and to evenly distribute the flavors.
- Taste before serving: Always taste the soup before serving to adjust the seasoning. Sometimes it needs a pinch more salt or a splash of vinegar to balance the flavors.
How to Store And Reheat Leftovers?
- Refrigerate: Let the leftover minestrone soup cool to room temperature. Once cooled, transfer it to an airtight container and store it in the fridge for up to 3 days.
- Freeze: To freeze, let the soup cool completely, then place it in an airtight container or freezer bag. It can be frozen for up to 3 months. To thaw, place it in the fridge overnight before reheating.
- Reheat: Heat the soup on medium heat for about 5-7 minutes, stirring occasionally, until it is hot throughout. Add a bit of water or stock if it has thickened.
Nutrition Facts
Serving Size: 1 cup (240g)
- Calories: 127
- Total Fat: 3g
- Saturated Fat: 1g
- Cholesterol: 5mg
- Sodium: 691mg
- Total Carbohydrate: 21g
- Dietary Fiber: 6g
- Sugars: 5g
- Protein: 5g
Try More Nigella Recipes:
- Nigella Spinach And Ricotta Cannelloni
- Nigella Almond Biscuits Recipe
- Nigella Salted Caramel Cake
- Nigella Bakewell Tart
Nigella Minestrone Soup
Description
This delicious and nutritious minestrone soup by Nigella Lawson is perfect for a cozy, hearty meal. Packed with vegetables, beans, and pasta, it’s a simple and flexible dish you can customize with your favorite ingredients. The soup is full of flavor, making it a comforting choice for any time of year.
Ingredients
Instructions
- Cook the onions: Heat the olive oil and butter in a large pot, then add the sliced onions. Cook until softened but not browned.
- Add the vegetables: Stir in the chopped carrots and cook for 3 minutes, followed by the celery, potatoes, courgettes (zucchini), and French beans. Cook each one for a few minutes, stirring occasionally. Add the shredded cabbage and cook for 6-8 minutes, stirring occasionally.
- Add the stock: Pour in the stock and add the Parmesan rind (if using). Stir well and taste for seasoning.
- Simmer the soup: Cover the pot and cook at a gentle simmer for 2 hours, letting the soup reduce slightly but still have enough liquid for the pasta. Add water if necessary before adding the pasta.
- Add the beans and pasta: Remove the lid, stir in the cannellini beans, and cook for 5 minutes. Turn up the heat slightly, then add the pasta and cook according to package instructions.
- Finish the soup: Once the pasta is ready, remove the Parmesan rind, stir in the freshly grated Parmesan, and serve with more Parmesan cheese.
Notes
- Use homemade stock: For the best flavor, use homemade stock instead of store-bought. It makes the soup richer and more delicious.
- Cut vegetables evenly: To ensure even cooking, chop your vegetables into similar-sized pieces. This will help them cook at the same rate.
- Add pasta last: Don’t add the pasta too early. Wait until the soup is almost done to ensure the pasta doesn’t overcook and become mushy.
- Stir the soup regularly: Stir the soup every 15-20 minutes to prevent anything from sticking to the bottom and to evenly distribute the flavors.
- Taste before serving: Always taste the soup before serving to adjust the seasoning. Sometimes it needs a pinch more salt or a splash of vinegar to balance the flavors.
Nigella Minestrone Soup