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Soups · Italian

Minestrone

A big pot of tomato broth with beans, little pasta and whatever vegetables are in season, ready in under an hour.

Hands-on
35 min
Hands-off
10 min
Total
45 min
Makes
6 bowls
Serves
6

15 min prep and 30 min cook. The 10-minute simmer before the pasta goes in needs only the odd stir. Total = 35 min active + 10 min simmering.

  • easy
  • one-pot
  • weeknight
  • freezer-friendly
  • make-ahead

Verified against at least two trusted test kitchens or food-safety guides · Last checked · What this means

Illustration of Minestrone
Amount
Units

Ingredients

You need: large soup pot (at least 5 L / 5 qt) · wooden spoon · colander or sieve · ladle

Contains: wheat · milk · celery (EU)

Method

  1. Soften the onion

    Heat the 2 tbsp olive oil in a large pot over medium-high heat. Add the diced onion and cook, stirring, for about 4 minutes.

    Ready when: The onion is translucent and soft, not browned.

  2. Garlic, then celery and carrot

    Add the 4 cloves of minced garlic and stir for 30 seconds. Add the diced celery and carrot and cook for about 5 minutes.

    Ready when: The garlic smells fragrant without browning, and the carrot and celery are just starting to soften.

    Otto tried this firstOtto tips every vegetable in at once. Cooking them in stages builds more flavor, so the soup doesn't taste flat.

  3. Beans and herbs

    Stir in the 150 g (1/3 lb) green beans, 1 tsp oregano, 1 tsp dried basil, 3/4 tsp salt and a few grinds of pepper. Cook for 3 minutes.

    Ready when: The green beans turn bright green.

  4. Tomatoes and broth

    Add the 794 g (28 oz) can of diced tomatoes, the 397 g (14 oz) can of crushed tomatoes and the 1.4 L (6 cups) broth. Bring to a boil, then lower the heat to medium-low and simmer for 10 minutes.

    Ready when: Gentle bubbles across the surface, not a hard boil.

  5. Kidney beans and pasta

    Stir in the 425 g (15 oz) can of drained kidney beans and the 105 g (1 cup) elbow pasta. Simmer, stirring now and then so the pasta doesn't stick, for about 10 minutes.

    Ready when: The pasta is tender but still has a little bite, and the carrot is soft all the way through.

  6. Season and serve

    Taste and add salt if it needs it. Ladle into bowls and top with the 30 g (1/3 cup) Parmesan and 2 tbsp chopped basil.

Swaps

  • Instead of chicken broth: vegetable stock, same amount About 1 liter. With vegetarian hard cheese it makes a vegetarian soup.
  • Instead of green beans: other seasonal or frozen vegetables Whatever is in season or frozen works; courgette, leek and potato are good additions with the other vegetables.
  • Instead of nothing (add-in): a large handful of greens (savoy cabbage, kale or chard), tough stalks removed, chopped Add them with the pasta for the last 10 minutes.

Make ahead, store & reheat

Make ahead
You can make it ahead, but the pasta and beans keep soaking up liquid, so have a little extra broth ready to loosen it.
Storage
Cool it, then refrigerate within 2 hours in an airtight container and eat within 3 days. For longer, freeze it flat in zip-top bags for up to 3 months.
Reheat
Reheat gently on the stove, stirring, until it's steaming hot all the way through (74°C / 165°F). Add a splash of broth if it has thickened.

If something goes wrong

  • The soup tastes flat Why: The vegetables went in all at once, or all the salt went in at the end.
    Soften the onion, garlic and celery-carrot in stages, and salt a little as you go.
  • Leftovers are thick, almost stew-like Why: The pasta and beans soaked up the broth overnight.
    Stir in a little extra broth or water while reheating.

Good to know

  • Use the back of your spoon to break up the diced tomatoes as they cook for a smoother broth.
  • Serve with crusty bread or a big salad.

Safety

  • Hot soup spits when it boils. Stir with a long spoon, keep the pot handle turned in, and let an adult do the ladling.
  • A big pot of soup cools slowly. Split leftovers into smaller containers so they chill quickly.
  • Traditional Parmesan is made with animal rennet, and the broth here is chicken. Use vegetable stock and a vegetarian hard cheese for a vegetarian bowl. Check broth labels for celery and other allergens.