How to Make Minestrone Soup – Simple, Satisfying & Vegetarian!

A hearty, homemade Minestrone Soup packed with pasta, beans, and veg — simple to make, vegetarian, and full of flavour!

This easy Minestrone Soup recipe is perfect for anyone who loves a bowl of hearty, homemade comfort food. Packed with fresh vegetables, pasta, and beans, it’s both simple to make and incredibly satisfying. It’s vegetarian, full of flavour, and ideal for batch cooking or freezing for later. Whether you’re new to cooking or just after a quick, wholesome meal, this Minestrone Soup will warm you through and fill you up!
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◀—— CHAPTERS——▶
0:00 Introduction to Minestrone Soup
0:12 Essential Ingredients
0:41 Preparing the Soup Mix
1:22 Cooking the Sofrito
3:05 Adding Vegetables and Pasta
5:23 Final Touches and Serving

◀—— RECIPE——▶
MINESTRONE SOUP
INGREDIENTS to serve 6-8
2TBSP extra-virgin olive oil
1 medium yellow onion, finely diced
2 medium carrots, finely chopped
2 celery ribs, thinly sliced
1tsp sea salt, plus more to taste
Black pepper to taste
3 garlic cloves, grated
2 cans chopped tomatoes
1 can white beans or kidney beans, drained and rinsed
or rinsed soup mix or a combo
200g chopped green beans or seasonal vegetables
1L vegetable stock
2 bay leaves
1tsp dried oregano
1tsp dried thyme
100g small pasta, elbows, shells, orecchiette

TO SERVE
Large bunch of fresh parsley, or chilli flakes, or Parmesan

METHOD
Heat the oil in a large pot over medium heat.
Add the onion, carrots, celery, salt, and several grinds of black pepper, and cook, stirring occasionally, for around 8 minutes, until the vegetables begin to soften but not brown.
Add everything else except the pasta.
Cover and simmer for 20 minutes.
Stir in the pasta and cook, uncovered, for 10 more minutes, until the pasta is cooked through.
Season to taste and serve with parsley, red pepper flakes, and parmesan, if desired.

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◀——— VIDEO TAGS ———▶
How to Make Minestrone Soup – Simple, Satisfying & Vegetarian!
#minestronesoup #minestrone #italianfood

If you fancy a bowl of proper homemade comfort food that’s healthy, hearty, and full of flavor, this Ministroni soup is a one for you. The ingredients on the screen here will serve six to eight people. So, for this, we just need a few basics really. We need the oil. We need celery, onion, and carrots to make the sofrito. We need chopped tomatoes, pasta, salt, pepper, and some sort of beans and herbs. A bay leaf and garlic. Now, the rest of it is up to you. I’m using green beans, uh, leaks, and some spinach. And to give it just a bit more body, I’m using a bit of soup mix. This is just a mix of red lentils and split peas, a bit of pearl barley, that sort of thing. Here we go. Then, if you are using a soup mix for this, and I do recommend it, it just takes a little bit of the effort out. Less vegetables needed, for example, um, what you want to do is rinse it first. I’ll put the 50 grams of soup mix into about half a point of water. Look, stirring it around and all that white murky stuff coming off is dust and debris. You see bits floating around in there and a bit of starch. So, I rinse it three or four times. I’m not showing you all of it cuz it will just drag on. There we are. All nice and clean. And set them to one side for later. Just popping a stock cube in ready before I forget it. You can use chicken stock if you want. I’m just using vegetable stock just to keep it vegetarian really. If I wanted to make it a meat version, I’d be cooking uh some bacon in this next step. So easy to do. It’s a very very versatile dish. This minestronei. What we need to do next is make what is called a sophrito. This is one of the uh the classics. It’s a mix of celery, onions, and carrots. It’s essentially the same as a French mira except in the French version it’s cooked in butter. In the Italian safrito it’s cooked in olive oil. Get all your vegetables finely diced. I’m putting mine into one container so that I start cooking them all at the same time. I don’t want the uh the celery cooking before the carrots, for example. Okay, then let’s get the sophrito cooking. Uh, a couple of tablespoons of olive oil in with the safrito mix. Get it stirred in to get the veg coated with the oil. And we’re going to sauté this for about six or seven minutes. In with a teaspoon of salt and as much pepper as you like. I put about half a teaspoon in. Give it a good mix it again and get on with the rest of the dish. Now this is where you make the minestronei your own. You can put in whatever veg you want really. There’s no point putting any more celery, carrot, or onion in. So, I’m putting some green beans in and a piece of leak that I had left over in the fridge. You could put in whatever you want. Sweet, turnips, uh, seavoy cabbage works very, very well. I’m putting a bit of spinach in a bit later. Finally, grate your garlic. I’m using a microplane for this. Watch your fingers. Those blades are razor sharp. And as I said, I’m adding some spinach. And what I’m doing with the spinach, I’m cutting the stalks off. Sometimes the stalks stay a little bit hard. So I don’t really want the hard bits in this minestronei. Started off with the best intentions of uh nicely cutting them off with a knife, rolling the leaves up and trimming them down a little bit so they’re a bit smaller. And then I got fed up with that and I just started ripping them to pieces. The sophrito is looking done now. So it’s in with the tomatoes. Give it all a good stir in. In with the bay leaves and in with the vegetables and in with the soup mix. And again, stir it all up. in with the canalini beans. Little tip here, if you rinse the beans, it takes the bit of gelatinous coating off them. If you leave it on, it can thicken up whatever you’re cooking with. So, if you want it thick, leave it in their juices. If you don’t want it thick, rinse the juices off. In with the veg stock and get the whole mix up to the boil. Now, time to choose which pasta you want to use. H, small pasta or pastini. There, there’s loads. As you can see on that chart there, I’m using these little shells. If you haven’t got any small pasta, grab a bunch of spaghetti, hold it together in a tea towel, and just smash 10 barrels out of it. You’ll soon have little baby pieces of spaghetti. Into the mix. And all we’re doing now is going to bring this up to the boil and simmer it until the pasta’s cooked. In with your dried herbs. I’m just using mixed herbs for this one. Nice and simple. pasta. Just about done. Time to rescue the bay leaf before somebody eats it. So, in with a bit of spinach. Do I want all that? No, I think that’s too much. Well, let’s just see how that welts down first. Yeah, get it in there. And I’m going to put in just a couple basil leaves. I don’t want it to be overpowering. Time to dish this up. Look at that. Little bit of parsley to set it off. Right. And here we go, guys. Bit big that lemon. Perfect. Well, I tell you what, guys. You got to try this one. And you’ve seen how simple it is. All it is is cutting up vegetables and cooking them. It’s not exactly rocket science this one. Right, I put that aside. That’s for supper. Not sure how many I’ll get out of this cuz I want a a bigger portion of me supper really. That’s all I’m having tonight. Minestronei and bread roll. Yeah, I’ll do two of them then. I hope you enjoyed this one, guys. That is another double diggy thumbs up. Look after yourselves. Take care and I’ll catch you on the next recipe.