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Classic minestrone soup


Classic minestrone soup

Whip up this classic Italian vegetable soup with a rich tomato base and pasta. It’s low in calories and packed with fibre and vitamin C

Recipe details
Cooking-time Prep:15 mins Cook:50 mins
Serving Serves 6
Difficulty Easy


  1. 3 tbsp olive oil, plus extra to serve
  2. 1 onion, finely chopped
  3. 1 celery stick, finely chopped
  4. 1 carrot, peeled and finely chopped
  5. 1 courgette, finely chopped
  6. 70g diced smoked pancetta
  7. 1 large garlic clove, crushed
  8. ½ tsp dried oregano
  9. 1 x 400g can cannellini beans
  10. 1 x 400g can chopped tomatoes
  11. 2 tbsp tomato purée
  12. 1.2 litre vegetable stock
  13. 1 bay leaf
  14. 70g small pasta
  15. 100g greens – kale, chard or cavolo nero work well
  16. handful of basil
  17. finely grated parmesan, to serve


Step 1

Heat the oil in a large saucepan or casserole pot over a low-medium heat and gently fry the onion, celery, carrot, courgette and pancetta for 10 mins. Add the garlic and oregano, and cook for 1 min. Tip in the beans, chopped tomatoes, purée, stock and bay leaf. Season to taste. Bring to the simmer and cook for 30 mins.

Step 2

Add the pasta and greens, and cook for a further 10 mins. Ladle into bowls and scatter with the basil and some parmesan.

Nutrition Facts

kcal : 225
fat : 10g
saturates : 2g
carbs : 22g
sugars : 0g
fibre : 7g
protein : 9g
salt : 0.98g


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