Minestrone Soup
Minestrone Soup

Minestrone Soup

Cosy, comforting and warming
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Minestrone Soup Aisling Larkin
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4


  • 1 tablespoon olive oil
  • 1 onion diced
  • 1 garlic clove minced
  • 2 stalks celery diced
  • 2 large carrots sliced
  • 1 medium or 2 small potatoes, diced into ½ inch cubes
  • 1 small leek sliced
  • 1 x 400 g tin mixed beans rinsed and drained
  • 150 g green beans trimmed and cut into 1-inch pieces
  • 1 tsp Italian seasoning
  • Sea salt
  • freshly ground black pepper
  • 1 bay leaf
  • 200 g fresh spinach
  • 120-150 g wholemeal pasta
  • 1 tsp chilli flakes optional
  • 2 x 400g tin plum tomatoes
  • 700 ml vegetable stocks
  • 2 tbsp tomato puree

For serving:

  • Freshly grated parmesan
  • Garlic bread or crostini
  • Fresh basil


  • Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 5 minutes.
  • Add minced garlic and cook for another minute until fragrant.
  • Stir in diced celery, sliced carrots, diced potatoes, and sliced leeks. Cook for 5-7 minutes until vegetables begin to soften.
  • Add rinsed and drained mixed beans, trimmed green beans, Italian seasoning, sea salt, freshly ground black pepper, bay leaf, and optional chilli flakes. Stir well to combine.
  • Pour in plum tomatoes with their juices, breaking them apart with a spoon. Add vegetable stock and tomato puree. Stir to combine all ingredients.
  • Bring the soup to a boil, then reduce the heat to low and let it simmer for about 20-25 minutes until the vegetables are tender.
  • Add fresh spinach and wholemeal pasta to the pot. Simmer for an additional 10-12 minutes until the pasta is cooked al dente.
  • Taste and adjust seasoning if necessary.
  • Remove the bay leaf before serving.
  • Serve hot, garnished with freshly grated parmesan, fresh basil leaves, and accompanied by garlic bread or crostini.

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