A MEAL YOU CAN MAKE

Minestrone

A complete vegetable soup with beans and small pasta shapes.

About 50 minutes · 2 servings · Hob · large lidded pan · knife · board · measuring tools

Open guided recipe →

Check off each action, expand the help you need and keep track of your cooking timers. You can cook this meal on its own.

Ingredients · 2 servings

Allergens: Wheat/gluten and celery; check stock. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.

Estimated nutrition per serving

~454 kcal · 21g protein · 72g carbohydrate · 11g fat.

Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.

The method

  1. Get everything ready

    Wash and cut the vegetables as listed. Drain 240g tinned cannellini beans. Measure 80g dried pasta (small shapes), 400g tinned tomatoes, 600ml vegetable stock, 15ml olive oil and 1 tsp dried oregano.

  2. Soften the base

    Warm the oil over medium heat. Stir 100g onion (diced), 150g carrots (1 cm dice) and 80g celery (finely sliced) until the onion is translucent. Add 5g garlic (minced) and oregano for the final minute.

  3. Simmer the vegetables

    Add tomatoes, stock and 150g courgette (1 cm dice). Bring to a simmer, then partially cover and reduce the heat. Stay nearby and check the carrots are becoming tender.

  4. Cook the pasta in the soup

    Stir in the pasta and beans. Simmer uncovered, stirring frequently, for the pasta packet time. Add hot water if it becomes too thick; the pasta must have no hard centre.

  5. Check and serve

    Check the carrots are soft and the beans steaming hot. Portion into bowls; the soup thickens as the pasta sits.

    Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.

  6. Make the kitchen ready again

    Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.

Cooling, storing & reheating

Divide leftovers into small portions, cool and refrigerate within 1–2 hours. Keep your fridge at 0–5°C. Eat within 48 hours or freeze promptly. Defrost in the fridge and use within 24 hours of fully defrosting. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.

Owner-reported kitchen testing covers this recipe at 2 and 4 servings.

Preparation: about 10 min · Cooking: about 35 min. The total also allows for preheating, resting and clearing up. Four portions can need extra batches and time.

Recipe background and sources

Italian-inspired vegetable and bean soup. Morsilo’s quantities and instructions are our own development version. Reference recipes can use different amounts and methods.

Reference photos, when shown, illustrate the dish; they do not show a kitchen-tested Morsilo result.

Open this recipe in your kitchen · Recipe questions?