Description
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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (1/4 of recipe)
- Calories: 340
- Sugar: 10g
- Sodium: 780mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 9g
- Protein: 15g
- Cholesterol: 5mg
