Comforting Chunky Minestrone

On cool winter days there’s nothing more heartwarming than a bowl of wholesome, nourishing homemade soup. It’s even better if that soup is a Comforting Chunky Minestrone loaded with beans, pasta and veggies in a tomato and chicken stock-based broth, which takes less than 30 minutes to make!

Whether you are whipping this up for a quick weeknight dinner, a warming weekend lunch, or serving it as a healing broth to a family member who’s under the weather, I know you’re going to love this substantial, mealworthy soup and will always want some on hand in the freezer. (I definitely feel more secure when I have some ready to go!) This is also a low-stress dish for me that can bubble away on the stove while I get a few other quick chores done, and there’s almost no washing up required as you only use one pan. The recipe is easily adaptable and in the notes I’ve suggested other veggies to use. You can even add some bacon if you like, which imparts a lovely smoky flavour. Personally, I enjoy topping mine with parmesan and a big dollop of Italian-style chilli oil. I’ve made this soup with so many different variations over the years and it always ends up tasting amazing. However you make it, I highly recommend serving it with your favourite crusty bread on the side.

What other ingredients can I add to minestrone?

Add some chorizo or bacon to the pan before adding the vegetables, to add more protein and a further depth of flavour to the dish. Shredded savoy cabbage, fennel, kale, baby spinach leaves, green beans and peas are also delicious additions. I love adding a heaped dollop of pesto (store-bought or homemade) on top of my minestrone for an extra hit of flavour.

What other types of bean and pasta can I use for minestrone?

This is the perfect recipe for using up odds and ends in your pantry! Use your favourite canned beans. We love kidney beans, borlotti (cranberry) beans, chickpeas or mixed beans. Small pasta works best – go for small macaroni, small shells, alphabet pasta or baby anellini.

Watch how to make Comforting Chunky Minestrone

What should I serve with minestrone?

Plain crusty bread, Freezer Friendly Garlic Bread or even a grilled cheese toastie are all amazing, comforting fits for this recipe. Or if you are wanting to add meat, it works exceptionally well with a side of Beef Rissoles or Crispy Baked Chicken Schnitzel.

Comforting Chunky Minestrone

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5 from 3 reviews

A quick and easy one-pan soup that’s loaded with nutrition and flavour. This Comforting Chunky Minestrone takes just 22 minutes to make and won’t break the bank as it uses simple, low-cost ingredients.

• Total Time: 30 mins
• Yield: 4 1x

Ingredients

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• 2 tbsp olive oil
• 1 large onion, diced
• 1 large zucchini (courgette), diced
• 1 large carrot, diced
• 1 celery stalk, diced
• 2 garlic cloves, roughly chopped
• ¼ cup (75 g) tomato paste (concentrated puree)
• 1 tsp dried oregano
• 2 dried bay leaves
• 800 g (1 lb 12 oz) canned crushed tomatoes (or 700 g/1 lb 9 oz tomato passata)
• 8 cups (2 litres) chicken stock (does not need to be warm)
• 800 g (1 lb 12 oz) canned butter (lima) beans
•  2 handfuls shredded silverbeet (Swiss chard)
•  1 cup (200 g) risoni (orzo)
• Salt and pepper, to taste (I use 1/2 tsp of each)
• Freshly grated parmesan, to serve
• 1 tbsp Italian chilli oil, to serve (optional, see note 1)

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Instructions

1. Heat the olive oil in a large pot over medium–high heat. Add the onion, zucchini, carrot, celery and  garlic. Cook, stirring, for 3–5 minutes until softened.
2. Add the tomato paste, oregano and bay leaves. Cook, stirring, for 1 minute.
3. Add the crushed tomatoes (or passata), chicken stock, butter beans and silverbeet. Bring back up to a simmer.
4. Add the risoni, reduce the heat to low, place the lid on and cook for 10 minutes. Discard the bay leaves.
5. Season to taste with salt and pepper.
6. Top with freshly grated parmesan and chilli oil, if using, and serve.

Equipment

Chef Knife

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Large Wooden Spoon

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Tongs

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Notes

Note 1 – I use Bippi’s brand, a chilli paste in oil made from fresh chillies, which I purchase from the supermarket. I love it on pasta or pizza. Look for chilli oils that say “Italian-style”, often called olio di peperoncino.

Make ahead:

Minestrone comes together quickly, but you can make this an even faster dinner by preparing the vegetables ahead of time, ready for when you need them. Cut the onion, zucchini (courgette), carrot and celery up to 48 hours prior to cooking. Store the veg refrigerated (separately) in airtight containers until you’re ready to use them. Ensure the vegetables are completely dry prior to storing.

Leftovers:

Refrigerate leftover minestrone in an airtight container or reusable sandwich bag for up to 3 days. Freeze for up to 2 months in a freezer-safe sandwich bag. Thaw completely in the fridge overnight before reheating. Reheat in the microwave or on the stovetop until piping hot and serve.

• Author: Nicole
• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: mains, soups, stews, vegetarian, batch cooking, meal planning, budget-friendly, quick and easy, one pan, freezer friendly, broth, winter warmer, warming, nutritious
• Method: sauteing, simmering
• Cuisine: Italian