20 minute, warming, nutrient dense Minestrone Soup. Loaded with butter beans, risoni, carrot, zucchini, onion and garlic in a tomato and chicken stock based broth, it is the perfect quick dinner. It's freezer friendly and can be made with just about any vegetables you have on hand. I love topping mine with parmesan cheese and a big dollop of chilli oil.
    1. 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.
    2. Add the tomato paste, oregano and bay leaves. Cook, stirring for 1 minute.
    3. Add the chopped tomatoes (or passata if using), the chicken stock and the butter beans. Bring back up to a boil.
    4. Add the risoni, turn the heat to low, place the lid on and cook for 10 minutes.
    5. Season to taste.
    6. Top with freshly grated parmesan and chilli oil if using.

    Can Minestrone soup be frozen? Yes. Freeze in an air-tight container for up to 2 months. Defrost in the fridge overnight and heat on the stove until hot. Alternatively microwave on high from frozen for 8-10 minutes, stirring halfway.

    What vegetables can I add? 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 amazing variations and each tastes just as good as the other. If you would like to add bacon for extra flavour, add it first and cook for 2 minutes before adding the vegetables.


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I’m Nic, wife and Mum to two little people. I’m based in Sydney, Australia. I created Simple Home Edit to inspire others to buy with intention, eat well with simple ingredients, own less and live more.

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