Everyday Kitchen

Italian · Soups

Minestrone

Draft recipe — not kitchen-tested
VegEasy

Diet: Veg · Vegan · High-protein

Simmer vegetables and beans in tomato broth. Add small pasta near the end so it retains its shape.

Prep
20 min
Cook
45 min
Total
65 min
Servings
6
Difficulty
Easy
Cuisine
Italian
Course
Soups

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of minestrone
Photograph uses a different pasta shape; this draft calls for small dry pasta. This photograph is not a tested result of our draft recipe. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Seasoning and finishing

Main ingredients

Liquids

Equipment

Large saucepan; sieve; knife; board; wooden spoon.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Soften the vegetables · About 8 min

  1. Heat 4 tbsp olive oil in the saucepan over medium heat.
  2. Add 1 whole chopped onion, 2 whole diced carrots and 2 stalks diced celery.
  3. Cook for 7–8 minutes, stirring often.

    Check: The onion should soften and become translucent.

  4. Add 60 ml tomato paste, 480 ml diced zucchini and 4 cloves minced garlic.
  5. Stir for 2 minutes.

Simmer the broth · About 15 min

  1. Add ½ tsp oregano, ½ tsp dried thyme, 800 g canned diced tomatoes with juice, 960 ml vegetable stock and 480 ml water.
  2. Add 1 tsp salt, 2 leaves bay leaves, ⅛ tsp chili flakes and ¼ tsp black pepper.
  3. Bring the soup to a gentle boil.
  4. Reduce the heat to medium-low.
  5. Simmer for 15 minutes, stirring every 5 minutes.

Add pasta and beans · About 2 min

  1. Rinse 240 g canned cannellini beans, drained in the sieve.
  2. Add the drained beans and 240 ml small dry pasta to the soup.
  3. Simmer for the pasta packet’s stated cooking time.

    Check: A cooled pasta piece should be tender; the vegetables should soften without disintegrating.

  4. Stir in 480 ml chopped spinach.
  5. Cook for 1–2 minutes.

    Check: The spinach should wilt.

  6. Turn off the heat.
  7. Remove the bay leaves.
  8. Stir in 2 tsp lemon juice.

Tips

    Substitutions

    • Use cooked white beans instead of kidney beans.

    Storage

    • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
    • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
    • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

    Make ahead

    • Cook the vegetable base one day ahead; add pasta close to serving.

    FAQ

    Why does stored soup get thick?

    Pasta absorbs the broth; add hot stock when reheating.

    Can I omit pasta?

    Yes. Use more beans or vegetables; the cooking stage changes.

    How should I store minestrone?

    Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.

    Recipe source and adaptation

    Measured home adaptation: Cookie and Kate: Classic Minestrone Soup.

    Uses zucchini, cannellini beans and spinach from the source’s options; optional cheese omitted.

    Food safety references

    FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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