Description
Minestrone is a traditional Italian vegetable soup that typically includes beans, pasta, and seasonal vegetables simmered in a tomato broth. Mary Berry’s version emphasizes simplicity, freshness, and flavor, using commonly available ingredients like carrots, celery, tomatoes, and courgettes. The addition of pasta and beans makes it hearty and filling.
Ingredients
-
- Olive Oil (2 tbsp)
-
- Onion (1 large, finely chopped)
-
- Carrots (2, peeled and diced)
-
- Celery Sticks (2, diced)
-
- Garlic (2 cloves, finely chopped)
-
- Courgette/Zucchini (1 medium, diced)
-
- Chopped Tomatoes (1 tin, 400g)
-
- Vegetable Stock (1.2L / 5 cups)
-
- Tomato Purée (1 tbsp)
-
- Dried Mixed Herbs or Italian Seasoning (1 tsp)
-
- Cannellini Beans (1 tin, 400g, drained and rinsed)
-
- Small Pasta Shapes (75g / ½ cup)
-
- Salt and Black Pepper (to taste)
-
- Optional: Grated Parmesan and fresh basil for serving
Instructions
Heat the olive oil in a large saucepan. Add the onion, carrots, and celery, and sauté gently for 8–10 minutes until softened. Stir in the garlic and cook for another minute.
Add the courgette, tinned tomatoes, tomato purée, herbs, and vegetable stock. Bring to a gentle boil.
Reduce the heat and simmer uncovered for 15–20 minutes, or until the vegetables are tender.
Stir in the cannellini beans and pasta, and cook for another 8–10 minutes, or until the pasta is al dente. Stir occasionally to prevent sticking.
Taste and season with salt and pepper. Serve hot, optionally garnished with grated Parmesan and fresh basil.