Minestrone Soup Recipe

Minestrone Soup Recipe

Quick Winter Minestrone

Prep Time ~ 20 mins Cooking Time ~45 mins
Approx Cost ~ £ Difficulty ~ Easy
Freeze ~ Yes Serves ~ 4

Tip ~


2 tablespoons olive oil

1 small onion, finely chopped

1 carrot, chopped

1 celery stick, chopped

70g pack cubed pancetta

1 crushed garlic clove

2 tablespoons chopped fresh thyme

1 litre / 1 ¾ pints hot chicken stock

400g can chopped tomatoes

1 x 400g can borlotti beans, drained

50g / 2oz minestrone pasta, or very small pasta shapes

175g / 6oz Savoy cabbage, shredded

To serve: if liked a dollop of fresh pesto


  • Heat the oil in a large pan, add the onion, carrot and celery, cook for 8 - 10 minutes until softened.
  • Then add the pancetta, garlic and the thyme, fry for another 2 - 3 minutes.
  • Add the stock, tomatoes and half the can of borlotti beans. Mash the remaining beans, stir into the soup and simmer for 30 minutes.
  • Add the minestrone pasta and Savoy cabbage for the last 10 minutes of cooking.
  • Check the seasoning and correct if necessary, then serve the soup with pesto if liked.