Hearty Minestrone Soup
Hearty Minestrone Soup
Ingredients
- 2 tablespoons olive oil, plus extra to drizzle
- 1 onion, finely chopped
- 2 carrots, peeled and cubed
- 2 celery sticks, trimmed and cubed
- 2 cloves garlic, crushed
- 400 g Mutti Finely Chopped Tomatoes, can
- 900 ml chicken stock, 2 x 450ml (or vegetable stock for vegan option)
- 400 g cannellini beans, can
- 1 teaspoon dried oregano
- 2 bay leaves
- 1 Parmigiano Reggiano rind, leftover (optional)
- 75 g small pasta shapes, such as orecchiette or cavatappi (use gluten-free pasta for gluten-free option)
- 1 courgette, cubed
- 3 leaves cavolo nero, woody stems removed and roughly chopped
- 1/2 pack parsley, 25g, finely chopped
- 1/2 lemon, juice
- as needed Parmigiano Reggiano, finely grated, to serve (use vegan cheddar cheese for vegan option)
- as needed salt, to taste
- as needed black pepper, to serve
Instructions
- 1
In a large saucepan or stock pot, heat the 2 tablespoons of olive oil over a medium heat. Add the finely chopped onion, peeled and cubed carrots, and trimmed and cubed celery. Sauté for 5-7 minutes until softened. Add a little more olive oil and a pinch of salt to the sautéing vegetables.
⏱️ 7 min
- 2
Stir in the 2 crushed garlic cloves and cook for 1 minute more until fragrant.
⏱️ 1 min
- 3
Add the 400g can of Mutti Finely Chopped Tomatoes to the pot. Swill out the can with a little water or stock to ensure nothing is left behind, and add that to the pot as well.
⏱️ 2 min
- 4
Pour in the 900 ml of chicken stock (or vegetable stock). Add the 400g can of cannellini beans, including all the juices from the can. Bring the mixture to a gentle simmer.
⏱️ 5 min
- 5
Stir in the 1 teaspoon of dried oregano and 2 bay leaves. Add the Parmigiano Reggiano rind, if using. Season the soup with salt and pepper as needed. Simmer for 15-20 minutes until the vegetables are soft.
⏱️ 20 min
- 6
While the soup simmers, cook the 75g of small pasta shapes in a separate pan according to package instructions until al dente. Drain the cooked pasta and drizzle it with a little olive oil to prevent sticking.
⏱️ 10 min
- 7
To finish the soup, add the 1 cubed courgette and 3 roughly chopped leaves of cavolo nero (with woody stems removed). Cook these vegetables in the soup for about 3-4 minutes.
⏱️ 4 min
- 8
Stir in the finely chopped parsley and the juice of 1/2 lemon. Taste the soup and adjust the seasoning (salt and pepper) as needed. Remove and discard the bay leaves and Parmigiano Reggiano rind, if used.
⏱️ 2 min
- 9
To serve, divide the cooked pasta between bowls. Ladle the hot soup over the top of the pasta. Finish with freshly grated Parmigiano Reggiano (or vegan cheddar cheese), a touch of extra olive oil, and black pepper.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty Minestrone Soup
- 2 tablespoons olive oil, plus extra to drizzle
- 1 onion, finely chopped
- 2 carrots, peeled and cubed
- 2 celery sticks, trimmed and cubed
- 2 cloves garlic, crushed
- 400 g Mutti Finely Chopped Tomatoes, can
- 900 ml chicken stock, 2 x 450ml (or vegetable stock for vegan option)
- 400 g cannellini beans, can
- 1 teaspoon dried oregano
- 2 bay leaves
- 1 Parmigiano Reggiano rind, leftover (optional)
- 75 g small pasta shapes, such as orecchiette or cavatappi (use gluten-free pasta for gluten-free option)
- 1 courgette, cubed
- 3 leaves cavolo nero, woody stems removed and roughly chopped
- 1/2 pack parsley, 25g, finely chopped
- 1/2 lemon, juice
- as needed Parmigiano Reggiano, finely grated, to serve (use vegan cheddar cheese for vegan option)
- as needed salt, to taste
- as needed black pepper, to serve
Instructions
- 1
In a large saucepan or stock pot, heat the 2 tablespoons of olive oil over a medium heat. Add the finely chopped onion, peeled and cubed carrots, and trimmed and cubed celery. Sauté for 5-7 minutes until softened. Add a little more olive oil and a pinch of salt to the sautéing vegetables.
⏱️ 7 min - 2
Stir in the 2 crushed garlic cloves and cook for 1 minute more until fragrant.
⏱️ 1 min - 3
Add the 400g can of Mutti Finely Chopped Tomatoes to the pot. Swill out the can with a little water or stock to ensure nothing is left behind, and add that to the pot as well.
⏱️ 2 min - 4
Pour in the 900 ml of chicken stock (or vegetable stock). Add the 400g can of cannellini beans, including all the juices from the can. Bring the mixture to a gentle simmer.
⏱️ 5 min - 5
Stir in the 1 teaspoon of dried oregano and 2 bay leaves. Add the Parmigiano Reggiano rind, if using. Season the soup with salt and pepper as needed. Simmer for 15-20 minutes until the vegetables are soft.
⏱️ 20 min - 6
While the soup simmers, cook the 75g of small pasta shapes in a separate pan according to package instructions until al dente. Drain the cooked pasta and drizzle it with a little olive oil to prevent sticking.
⏱️ 10 min - 7
To finish the soup, add the 1 cubed courgette and 3 roughly chopped leaves of cavolo nero (with woody stems removed). Cook these vegetables in the soup for about 3-4 minutes.
⏱️ 4 min - 8
Stir in the finely chopped parsley and the juice of 1/2 lemon. Taste the soup and adjust the seasoning (salt and pepper) as needed. Remove and discard the bay leaves and Parmigiano Reggiano rind, if used.
⏱️ 2 min - 9
To serve, divide the cooked pasta between bowls. Ladle the hot soup over the top of the pasta. Finish with freshly grated Parmigiano Reggiano (or vegan cheddar cheese), a touch of extra olive oil, and black pepper.
⏱️ 2 min