I love this recipe because it’s healthy, comforting, and incredibly easy to make. It’s ready in just about half an hour and uses everyday ingredients I almost always have on hand. The mix of veggies, beans, and pasta makes it wonderfully filling, while the tomato base gives it a lovely depth of flavor. It’s also perfect for meal prepping, as it tastes even better the next day.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
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 ¼ cup (75 g) tomato paste (concentrated puree) 1 tsp dried oregano 2 dried bay leaves 800 g (1 lb 12 oz) canned crushed tomatoes (or 700 g/1 lb 9 oz tomato passata) 8 cups (2 litres) chicken or vegetable stock 800 g (1 lb 12 oz) canned butter (lima) beans 2 handfuls shredded silverbeet (Swiss chard) 1 cup (200 g) risoni (orzo) Salt and pepper, to taste (I use ½ tsp of each) Freshly grated parmesan, to serve 1 tbsp Italian chilli oil, to serve (optional)
Directions
I heat the olive oil in a large pot over medium–high heat. I add the onion, zucchini, carrot, celery, and garlic, then cook for about 3–5 minutes until they begin to soften.
I stir in the tomato paste, oregano, and bay leaves and cook for another minute to release their flavor.
I add the crushed tomatoes (or passata), stock, butter beans, and silverbeet, stirring to combine everything well.
Once it comes to a simmer, I add the risoni and reduce the heat to low. I cover the pot and cook for about 10 minutes, stirring occasionally, until the pasta is tender.
I remove and discard the bay leaves, then season to taste with salt and pepper.
I ladle the soup into bowls and top it with freshly grated parmesan and a drizzle of chilli oil if I want a bit of heat.
Servings and Timing
This recipe serves 4 people generously. Preparation takes about 10 minutes, cooking time is around 20 minutes, making the total time approximately 30 minutes.
Variations
Sometimes I like to add extra vegetables like peas, green beans, or diced potatoes. If I want a more protein-rich version, I stir in some cooked shredded chicken or lentils. For a vegetarian option, I always use vegetable stock. I also enjoy adding a handful of baby spinach at the end for a burst of freshness. If I’m craving something creamy, I swirl in a spoonful of pesto or a drizzle of olive oil before serving.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it on the stovetop over low heat, adding a little extra water or stock if it has thickened. It also freezes well for up to 2 months. I thaw it in the fridge overnight before reheating. The flavors only get better with time, making it a great meal to prepare ahead.
FAQs
Can I use a different pasta?
Yes, I can use small pasta shapes like elbows, ditalini, or small shells — anything that holds up well in soup.
Can I make this soup gluten-free?
Absolutely. I just use gluten-free pasta or skip the pasta and add cooked quinoa or rice instead.
What can I use instead of butter beans?
I like using cannellini beans, kidney beans, or chickpeas — all work beautifully.
Can I make this soup vegan?
Yes, I simply use vegetable stock and skip the parmesan or replace it with a vegan alternative.
How do I make the soup thicker?
I let it simmer uncovered for a few extra minutes or mash some of the beans into the broth.
What can I serve with minestrone?
I love serving it with crusty bread, garlic toast, or a simple green salad on the side.
How do I keep the pasta from overcooking?
I cook the pasta until just tender, as it will continue to absorb liquid while it rests.
Can I make it spicy?
Yes, I add a pinch of chili flakes while cooking or drizzle with chili oil before serving.
Can I make this soup ahead of time?
Yes, it keeps well in the fridge, and the flavors actually improve the next day. I just add a bit of extra stock when reheating.
Conclusion
I love making this Comforting Chunky Minestrone because it’s wholesome, flavorful, and quick to prepare. The hearty mix of vegetables, beans, and pasta makes it a filling and nourishing meal that’s perfect any time of the year. Whether I’m serving it fresh off the stove or reheating leftovers the next day, it’s always a cozy, satisfying bowl of goodness.
This Comforting Chunky Minestrone is a hearty, wholesome soup filled with vegetables, beans, and pasta simmered in a rich tomato broth. It’s warm, nourishing, and quick to make — perfect for busy nights or cozy lunches.
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
¼ cup (75 g) tomato paste
1 tsp dried oregano
2 dried bay leaves
800 g (1 lb 12 oz) canned crushed tomatoes or 700 g (1 lb 9 oz) tomato passata
8 cups (2 litres) chicken or vegetable stock
800 g (1 lb 12 oz) canned butter (lima) beans, drained and rinsed
2 handfuls shredded silverbeet (Swiss chard)
1 cup (200 g) risoni (orzo)
Salt and pepper, to taste
Freshly grated parmesan, to serve
1 tbsp Italian chili oil, to serve (optional)
Instructions
Heat olive oil in a large pot over medium–high heat. Add onion, zucchini, carrot, celery, and garlic. Cook for 3–5 minutes until vegetables begin to soften.
Stir in tomato paste, oregano, and bay leaves, cooking for 1 minute to release their aroma.
Add crushed tomatoes (or passata), stock, butter beans, and silverbeet. Stir to combine.
Bring to a simmer, then add risoni. Reduce heat to low, cover, and cook for about 10 minutes, stirring occasionally, until the pasta is tender.
Remove and discard bay leaves. Season with salt and pepper to taste.
Ladle into bowls and top with freshly grated parmesan and a drizzle of chili oil, if desired.
Notes
Add extra vegetables like peas, green beans, or diced potatoes for variety.
Use cannellini, kidney, or chickpeas instead of butter beans.
Swap risoni for small pasta shapes like macaroni or ditalini.
Make it vegan by using vegetable stock and omitting parmesan.
Freeze for up to 2 months or refrigerate for 3 days; reheat with added stock if thickened.
Stir in pesto or olive oil before serving for a creamy finish.
