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Easy and Quick Minestrone Recipe

5 minutes + 30 Minutes cooking


6 servings

Minestrone recipe stands as a timeless Italian soup. Light yet adaptable to heartiness, its versatility shines by letting you use whatever’s on hand. Crucial to its flavor are herbs, especially thyme, oregano, or rosemary. Vegetable stock works wonders, but chicken stock deepens the taste. No stock? Just season well. For a rich twist, consider adding Parmesan. I often grate its hard edges into the soup, infusing a savory depth. The choice is yours: embrace the flavors and make it your own.

Are you a fan of soups? Try also my Potato & Leek Soup recipe!



Adjust Servings
2 tablespoons olive oil
1 white onion
2 large carrots
3 celery stalks
4 garlic cloves
1 tablespoon tomato paste
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon ground black pepper
1/4 teaspoon red chilli flakes
400 ml crushed canned tomatoes
1000 ml chicken stock
200 grams canned white beans
200 grams canned red kidney beans
handful of spinach
100 grams uncooked pasta *I recommend using any small pasta shape
salt and pepper to taste
For serving
fresh baguette or garlic bread
Nutritional Information
291 Calories
8 g Fat
13 g Protein
44 g Carbs
10 g Sugars


Sautéing the Base Vegetables
Heat up a generous pot over a medium heat, allowing 2 tablespoons of olive oil to shimmer. Gently sauté the chopped trio of onions, carrots, and celery until the onions take on a translucent hue, usually after 4-5 minutes.
Add minced garlic, tomato paste, dried basil, dried oregano, dried thyme, chilli flakes, salt and pepper and cook for about 1-2 minutes. Then pour in the chicken stock and canned tomatoes and let is simmer for about 10 minutes.
Mark as complete
Final Touches
Now it's time to add both kinds of beans and uncooked pasta. Cook for another 10-15 minutes or until the pasta reaches that perfect al dente bite. Once the pasta is cooked, stir in the spinach until wilted. This will take about 1-2 minutes. Season with additional salt and pepper to taste.
Serve the minestrone hot, optionally with a sprinkle of grated Parmesan cheese or a slice of crusty bread on the side.
Mark as complete
Feel free to use any short pasta variety. Ditalini, penne, or even elbow macaroni works well. If you prefer whole grains, whole wheat pasta or a grain like barley is a lovely choice.
While dried herbs offer convenience, if you have fresh herbs on hand, they can bring a burst of flavor. Use three times the amount of fresh herbs as dried.
You can store the leftovers in an airtight container in the refrigerator for up to 3 days. The pasta might absorb some of the broth over time, so you can add a bit of water or stock when reheating if the soup gets too thick.

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