- 2 tbsp olive oil
- 1 large onion, diced
- 1 large zucchini, diced
- 1 large carrot, diced
- 1 celery stalk, diced
- 2 garlic cloves, roughly chopped
- 1/4 cup tomato paste
- 1 tsp dried oregano
- 2 dried bay leaves
- 2 x 400g tins of chopped tomatoes (or 700g passata)
- 8 cups of chicken stock (does not need to be warm)
- 2 x 400g tins of butter beans
- 1 cup risoni
- Salt and pepper to season (1/2 tsp each)
- Freshly grated parmesan and chilli oil (optional) to serve
- Heat the olive oil in a large pot on medium-high heat. Add the onion, zucchini, carrot, celery and garlic. Cook, stirring, until softened for 3-5 minutes.
- Add the tomato paste, oregano and bay leaves. Cook, stirring for 1 minute.
- Add the chopped tomatoes (or passata if using), the chicken stock and the butter beans. Bring back up to a boil.
- Add the risoni, turn the heat low, place the lid on and cook for 10 minutes.
- Season to taste.
- Top with freshly grated parmesan and chilli oil if using.
MAKE AHEAD AND LEFTOVERS – Cook and refrigerate for up to 3 days. Freeze for up to 2 months. Thaw in the fridge overnight before reheating. Reheat in the microwave or stovetop until piping hot.
Vegetable substitutions: Savoy cabbage, fennel, silverbeet, kale, spinach leaves, green beans, peas… The options are limitless!
What about bacon? Minestrone is kind of like bolognese sauce… There are so many unique variations; each taste just as good as the others. If you want to add bacon for extra flavour, add it first and cook for 2 minutes before adding the vegetables.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: soup
- Method: cook
- Cuisine: Italian
Keywords: Minestrone, Minestrone soup, Minestrone soupe recipe