Comforting Chunky Minestrone
Servings: 4 servings
Calories: 694kcal
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.
Ingredients
- 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
- 75 g tomato paste
- 1 tsp dried oregano
- 2 dried bay leaves
- 800 g canned crushed tomatoes (or 700 g/1 lb 9 oz tomato passata)
- 2 litres chicken or vegetable stock (does not need to be warm)
- 800 g canned butter (lima) beans
- 2 handfuls shredded silverbeet (Swiss chard)
- 200 g risoni (orzo)
- ½ tsp sea salt flakes
- ½ tsp freshly cracked black pepper
- Freshly grated parmesan, to serve
- 1 tbsp Italian chilli oil, to serve (optional, see note 1)
Instructions
- Cook the base veggies – 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.
- Build the flavours – Add the tomato paste, oregano and bay leaves. Cook, stirring, for 1 minute.
- Add the veggies and stock – Add the crushed tomatoes (or passata), chicken stock, butter beans and silverbeet. Bring back up to a simmer.
- Add the risoni – Add the risoni, reduce the heat to low, place the lid on and cook for 10 minutes. Discard the bay leaves.
- Season – Season to taste with salt and pepper.
- Serve – Top with freshly grated parmesan and chilli oil, if using, and serve.
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 veggies 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.Nutrition Facts
Comforting Chunky Minestrone
Amount per Serving
Calories
694
% Daily Value*
Fat
21
g
32
%
Saturated Fat
6
g
38
%
Polyunsaturated Fat
3
g
Monounsaturated Fat
12
g
Cholesterol
11
mg
4
%
Sodium
3141
mg
137
%
Potassium
1650
mg
47
%
Carbohydrates
83
g
28
%
Fiber
22
g
92
%
Sugar
22
g
24
%
Protein
29
g
58
%
Calcium
344
mg
34
%
Iron
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.
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