Nigella Minestrone Soup

There’s something quietly lovely about a pot of soup simmering gently on the hob. Especially when it’s Nigella’s Minestrone Soup — a dish that doesn’t shout, doesn’t show off, but simply comforts. It’s the kind of meal you make when the weather turns cool and the house feels still, or when you want something nourishing but not complicated.

This version is true to Nigella’s easy elegance: full of chopped vegetables, tender pasta, and creamy cannellini beans in a tomato-rich broth. It’s the kind of soup you can make while listening to the rain or while half-lost in thought.

And because it’s Minestrone, it’s forgiving. Add what you’ve got, taste as you go, and don’t fuss. Just a warm bowl, some crusty bread, and maybe a grating of Parmesan — that’s dinner sorted.

Ingredients List

• 2 tbsp olive oil — gets everything started.
• 1 small onion, chopped — the aromatic base.
• 4 cloves garlic, minced — because you should always use more garlic than you think.
• 2 carrots, peeled and diced — for sweetness and colour.
• 2 celery ribs, diced — adds that classic savoury depth.
• 1 medium zucchini (courgette), diced
• 1 cup green beans — fresh or frozen both work.
• 1 can (28 oz) diced tomatoes — I always use good-quality plum tomatoes and crush them myself.
• 6 cups vegetable broth — homemade if you can, otherwise a nice low-sodium store-bought.
• 1 can (14 oz) cannellini beans, drained and rinsed — creamy and hearty.
• 1 tsp dried basil
• ½ tsp dried oregano
• ½ tsp dried thyme
• 1 cup elbow macaroni — or whatever short pasta you like.
• Salt and black pepper, to taste
• Parmesan and fresh basil, for garnish

How to Make It

1. Warm the olive oil in a large pot over medium heat.
   Add the chopped onion and garlic. Cook until soft and translucent — about 5 minutes.
2. Stir in the carrots, celery, zucchini, and green beans.
   Let them mingle for another 5 minutes, stirring occasionally.
3. Add the diced tomatoes and vegetable broth.
   Scrape the bottom of the pan to lift any flavourful bits stuck from the sautéing.
4. Pour in the cannellini beans and stir gently.
5. Add the dried basil, oregano, and thyme.
   I like to rub the herbs between my fingers first to wake up the aroma.
6. Bring everything to a gentle boil, then reduce to a simmer for 20 minutes.
   This is when the house starts to smell like a hug.
7. Add the elbow macaroni and cook until just tender, about 7–8 minutes. Keep an eye on it so it doesn’t get mushy.
8. Season with salt and pepper to taste.
   Be generous — beans and pasta soak up more seasoning than you think.
9. Serve hot, topped with a good shaving of Parmesan and a few torn basil leaves.

I once left the pasta in too long and ended up with a minestrone stew. Not the worst accident, but lesson learned: pasta waits for no one.

Common Mistakes

Why is my soup too thick?
It’s probably the pasta soaking up the broth. Add more stock or water to loosen it up — I do this regularly.

Can I cook the pasta separately?
Yes, and it’s actually a good move if you’re planning to store leftovers. Just stir it in as you serve.

Why does it taste bland?
Your broth might be under-seasoned. Boost it with salt, a splash of vinegar, or even a pinch of red pepper flakes.

Can I add meat?
Of course. Pancetta or crumbled sausage added at the start with the onions gives a lovely depth.

Storage and Reheating Tips

Refrigerate:
Cool the soup completely, then store in an airtight container in the fridge for up to 4 days.

Freeze:
Ladle cooled soup into freezer-safe containers, leaving room for expansion. Freeze for up to 3 months.

Reheat:

• Stovetop: Simmer gently over medium heat until hot.
• Microwave: Heat in bursts, stirring halfway through.

If the soup thickens, just add a splash of broth or water to bring it back to life.

What to Serve With It

• Crusty sourdough or garlic bread — dunking is non-negotiable.
• Simple green salad — dressed in vinaigrette to balance the warmth of the soup.
• Grilled cheese sandwich — for a proper comforting combo.

FREQUENTLY ASKED QUESTIONS

What are the key vegetables in minestrone?
Typically: carrots, celery, onion, zucchini, tomatoes, and green beans — but it’s flexible.

Is it good for meal prep?
Yes! Store in containers for a week of lunches. Pasta is best kept separate if freezing.

Can I make it spicy?
Definitely — add red pepper flakes or a splash of hot sauce.

Is this vegetarian?
Yes, as long as your broth and Parmesan are veggie-friendly (some cheeses use animal rennet).

How do I thicken minestrone soup?
Blend a ladle or two of the soup and stir it back in — it thickens without losing texture.

Try More Nigella Recipes:

• Nigella Pumpkin Soup
• Nigella Pea And Ham Soup
• Nigella Chestnut And Lentil Soup

Nutrition Facts

Amount Per Serving

• Calories: 141kcal
• Carbohydrates: 24g
• Protein: 4g
• Fat: 4g
• Sodium: 868mg
• Potassium: 397mg
• Fiber: 2g
• Sugar: 6g
• Vitamin A: 3185IU
• Vitamin C: 17.9mg
• Calcium: 63mg
• Iron: 2.2mg