An easy and hearty soup made from sautéed onions, carrots and garlic cooked with tomatoes, small-cut pasta, cannelinni beans and spinach. A great vegetarian option for the cooler months.
If you're looking for a hearty vegetarian meal option, then look no further than my wholesome and filling Minestrone. Made with small-cut pasta and cannellini beans cooked with vegetables, this soup provides the right mix of protein, carbs and nutrition.
- Pasta: Traditionally, minestrone is made with ditalini; a small tube-shaped pasta. I can't always find it at the supermarket so will use substitutes like seashells (conchiglie), macaroni or even risoni if that's what I have in the cupboard.
- Stock: I love the taste of vegetable stock in this recipe - and it keeps this meal vegetarian. You could also use chicken stock if you prefer.
- Beans: Cannelinni, navy or red kidney beans would all work in this recipe.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Heat a large pot over gentle heat and add the oil. Add the onion and garlic then sauté for a few minutes until soft. Add the carrots, beans, tomatoes and vegetable stock. Simmer uncovered for 10 minutes.
Pour in the uncooked pasta and cook for a further 10 minutes. Add the spinach leaves and stir through until wilted. Season to taste.
Serve with grated parmesan on top and crusty bread.
Yes. This version of minestrone has no meat in it, therefore it is vegetarian. To make it vegan, leave the parmesan off at the end.
Yes. Any small cut gluten-free pasta will work in this recipe for minestrone.
Store any leftover minestrone in an airtight container in the fridge for up to three days. Reheat on the stovetop or in the microwave until piping hot.
Minestrone can also be frozen. Allow the soup to cool to room temperature, then store in an airtight container or freezer bag in the freezer for up three months. Defrost completely before reheating.
Made this recipe?
Please click on the stars below to rate it or, write a review!
- 1 Tbsp oil
- 1 onion, finely chopped
- 2 carrots, sliced
- 2 cloves garlic, crushed
- 420g can cannellini beans, rinsed and drained
- 400g can chopped tomatoes
- 1L vegetable stock
- 1 cup small pasta shells
- 130g baby spinach
- Grated parmesan to serve
- Heat a large pot over gentle heat and add the oil. Add the onion and garlic then sauté for a few minutes until soft.
- Add the carrots, beans, tomatoes and vegetable stock. Simmer uncovered for 10 minutes.
- Pour in the uncooked pasta and cook for a further 10 minutes.
- Add the spinach leaves and stir through until wilted. Season to taste.
- Serve with grated parmesan on top and crusty bread.
- You could add in potatoes, zucchini, celery or any other vegetables you like.
- Cannellini beans could be substituted for red kidney beans.
- A traditional minestrone is made with ditalini pasta - small round pieces. If you can’t find that, use small pasta shells, elbows or even risoni.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 176Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 1mgSodium: 753mgCarbohydrates: 29gFiber: 6gSugar: 4gProtein: 8g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
If you don't already follow me, head over to my Instagram or Facebook pages to keep up to date with all my new recipes.