Classic Minestrone Soup

A hearty and comforting Italian vegetable soup packed with flavor and nutrients.

Prep Time

20 minutes

Total Time

1 hour 5 minutes

Calories

167 kcal

Difficulty

Easy

Equipment

5 items

Cost

£1.05/serving

Meal Type:

Cuisine:

Main Ingredient:

Occasion:

Dietary:

Mood:

Comfort Food•Light & Fresh•Hearty

Ingredients

Servings

2tablespoonsolive oil

£0.15

1mediumonion, chopped

£0.30

2carrots, peeled and chopped

£0.20

2celery stalks, chopped

£0.35

2cloves garlic, minced

£0.10

1teaspoondried oregano

£0.05

0.5teaspoondried basil

£0.03

0.3teaspoonred pepper flakes(optional)

£0.02

8cupsvegetable broth

£1.20

1can diced tomatoes, undrained(14.5 ounce)

£0.60

1can cannellini beans, rinsed and drained(15 ounce)

£0.70

1cupsmall pasta(such as ditalini or elbow macaroni)

£0.40

1cupchopped zucchini

£0.50

1cupchopped green beans

£0.80

0.5cupchopped fresh parsley

£0.40

Salt and pepper to taste

£0.01

Grated Parmesan cheese, for serving(optional)

£0.50

Total Cost

£6.31

£1.05 per serving

Instructions

1.
Heat olive oil in a large pot or Dutch oven over medium heat.
2.
Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
3.
Add garlic, oregano, basil, and red pepper flakes (if using) and cook for 1 minute more, until fragrant.
4.
Pour in vegetable broth and diced tomatoes. Bring to a boil, then reduce heat and simmer for 15 minutes.
5.
Stir in cannellini beans, pasta, zucchini, and green beans. Continue to simmer until pasta is tender, about 10-12 minutes.
6.
Stir in fresh parsley and season with salt and pepper to taste.
7.
Serve hot, garnished with grated Parmesan cheese, if desired.

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My Notes

Nutrition Information

Nutrition per serving

167 kcal / 698 kJ

Carbs

24g

9% of RDA

Fat

9% of RDA

Protein

12% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

5 g

6% of RDA

Sodium

782 mg

34% of RDA

Saturated Fat

1 g

5% of RDA

Chef's Tips

Feel free to substitute other vegetables based on what you have on hand, such as spinach, kale, or peas.

For a richer flavor, use chicken broth instead of vegetable broth.

If you don't have canned cannellini beans, you can use dried beans that have been soaked and cooked.

The soup will thicken as it sits, so you may need to add more broth when reheating.

For a vegan version, omit the Parmesan cheese.

Cooking Equipment

Large pot or Dutch oven

Cutting board

Knife

Measuring cups and spoons

Ladle

Wine Pairings

No wine pairing suggestions available for this recipe.

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