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Comforting Chunky Minestrone

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

Scale
  • 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)

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

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

Find it online: https://simplehomeedit.com/recipe/minestrone-soup/