Easy Minestrone
A hearty Italian-style soup with vegetables, cannellini beans and small pasta in one pot.
- Prep
- 12 min
- Cook
- 25 min
- Total
- 37 min
- Serves
- 4
- Ingredients
- 12
- Effort
- Easy
Ingredients
- 2 tbsp Olive oil
- 1 Onion, diced
- 2 Carrots, diced
- 3 cloves Garlic, finely chopped
- 1 large Zucchini, diced
- 2 tsp Dried Italian herbs
- 400 g tin (14 oz) Chopped tomatoes
- 1 litre (about 1.06 US quarts) Vegetable stock
- 400 g tin (14 oz) Cannellini beans, drained and rinsed
- about 90 g (½ cup) Small pasta, such as ditalini or macaroni
- Parmesan, grated, to serve
- Salt and pepper
You’ll need: Large saucepan
Method
Heat the oil in a large saucepan over medium heat. Cook the onion and carrots for 6 minutes, stirring, until the onion is soft.
Add the garlic, zucchini and herbs and cook for 2 minutes.
Add the tomatoes, stock and beans. Bring to the boil, then reduce the heat and simmer for 8 minutes.
Stir in the pasta and simmer for 8–10 minutes, until the pasta is tender. Add a splash of water if it is too thick.
Season with salt and pepper and serve with grated parmesan.
Storage
Keeps in the fridge up to 3 days; the pasta softens and absorbs liquid, so add a splash of water or stock when reheating until piping hot. Freezes up to 3 months (best without the pasta).
