This easy minestrone soup recipe is a hearty one-pot wonder packed with vegetables, hearty beans, and pasta.
Hearty & Nourishing: Easy Minestrone Soup Recipe for All Seasons
Packed with vegetables, hearty beans, pasta, and simmered in a flavoursome tomato base, this easy minestrone soup recipe is perfect whether you are looking for a quick weeknight meal or simply craving something nourishing and satisfying.
It is a really versatile recipe, ideal if you need to use up any vegetables you have in your fridge or freezer. It can easily be adapted to include seasonal produce. In the autumn, I make it with butternut squash while in the summer I use courgette. I also like to add some leafy greens like kale, spinach, or chard.
This recipe is a one-pot wonder that doesn’t require elaborate preparation, making it ideal for busy nights when you want something hearty without spending hours in the kitchen.
I like to serve this easy minestrone soup with shavings of parmesan cheese and slices of crusty bread.
Why you’ll love this recipe
- Hearty & Comforting – A warm, satisfying bowl packed with wholesome ingredients.
- Easy & One-Pot – Minimal prep and cleanup for a fuss-free meal.
- Nutritious & Filling – Loaded with fiber, protein, and vitamins from fresh veggies and beans.
- Customisable & Versatile – Swap in your favorite vegetables or pasta for a personal touch.
Other soup recipes you might like to try
- Moroccan Chickpea Soup Recipe
- Easy French Onion Soup
- Corn and Potato Chowder Soup (with Tempeh Bacon)
- Easy Pumpkin Soup with Chinese Five-Spice
- Mulligatawny Soup Recipe
Watch how to make this easy minestrone soup
In this post
How to make this easy minestrone soup recipe
Ingredients
To make this easy minestrone soup recipe you will need:
- onion
- carrot
- celery ribs
- butternut squash
- olive oil
- frozen green beans
- cans chopped tomatoes
- tomato paste
- garlic
- Italian herbs
- vegetable stock
- cannellini beans
- shredded kale
- small shell pasta
- red chilli flakes
- lemon juice
- salt
TO SERVE:
- parmesan of choice
- bread of choice
Step 1: Prepare the vegetables
Cut the onion into small dice, cut the carrot into 1cm [0.4 inch] thick slices, cut the celery into small dice, cut the butternut into 2 cm [ 3/4 inch] dice.
Step 2: Start cooking the base of the soup
Heat the olive oil over medium heat in a large heavy-bottomed stockpot. Add the onion, carrots, and celery and cook until they start to soften, about 7 minutes.
Step 3: Add the vegetables and stock
Add the butternut, green beans, chopped tomatoes, tomato paste, garlic, Italian herbs, and vegetable stock. Bring to the boil, then lower the heat to a simmer and cook covered for 15 minutes.
Step 4: Add the remaining ingredients
Add the cannellini beans, kale, and pasta. Cook for a further 10 minutes or until the pasta is cooked. Season to taste with red chilli flakes, lemon juice, and salt.
Step 5: Serve this easy minestrone soup
Serve with parmesan shavings on top and slices of crusty bread on the side.
Storage & Reheating Tips:
Storage:
- Let the soup cool completely before transferring it to an airtight container.
- Store in the fridge for up to 4 days or freeze for up to 3 months.
Reheating:
- From Frozen: Thaw in the fridge overnight before reheating, or reheat gently on the stovetop from frozen.
- Stovetop: Warm over medium heat, stirring occasionally. Add a splash of water or stock if it thickens.
- Microwave: Heat in 1-minute intervals, stirring in between, until hot.
I hope you enjoy this easy minestrone soup recipe as much as I do. If you do make it, don’t forget to tag me on Instagram!
Easy Minestrone Soup Recipe
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 125 g onion
- 125 g carrot
- 2 celery ribs
- 125 g butternut squash
- 3 Tbsp olive oil
- 75 g frozen green beans
- 800 g cans chopped tomatoes
- 2 Tbsp tomato paste
- 2 garlic cloves grated
- 1 tsp Italian herbs
- 1.5 litre of vegetable stock
- 400 g cannellini beans rinsed and drained
- 2 handfuls shredded kale
- 75 g small shell pasta
- ½ tsp red chilli flakes
- lemon juice to taste
- salt to taste
TO SERVE:
- parmesan of choice
- bread of choice
Instructions
- Prepare the vegetables: Cut the onion into small dice, cut the carrot into 1cm [0.4 inch] thick slices, cut the celery into small dice, cut the butternut into 2 cm [ 3/4 inch] dice.125 g onion, 125 g carrot, 2 celery ribs
- Heat the olive oil over medium heat in a large heavy-bottomed stockpot. Add the onion, carrots, and celery and cook until they start to soften, about 7 minutes.3 Tbsp olive oil
- Add the butternut, green beans, chopped tomatoes, tomato paste, garlic, Italian herbs, and vegetable stock.75 g frozen green beans, 800 g cans chopped tomatoes, 2 Tbsp tomato paste, 2 garlic cloves, 1 tsp Italian herbs, 1.5 litre of vegetable stock, 125 g butternut squash
- Bring to the boil, then lower the heat to a simmer and cook covered for 15 minutes.
- Add the cannellini beans, kale, and pasta. Cook for a further 10 minutes or until the pasta is cooked.400 g cannellini beans, 2 handfuls shredded kale, 75 g small shell pasta
- Season to taste with red chilli flakes, lemon juice, and salt.½ tsp red chilli flakes, lemon juice, salt
- Serve with shaved parmesan and bread.parmesan of choice, bread of choice
Video
Nutrition
Find this recipe online:
https://theflexitarian.co.uk/recipe-items/easy-minestrone-soup/
I cannot wait to see your posts!
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