Easy Minestrone Soup!
Let’s get those veggies in with this easy minestrone soup
This simple minestrone is a vegetable-packed, satisfying soup perfect for a chilly lunch or dinner. It’s not creamy but it’s full of flavour, healthy and very filling—ideal for batch cooking and freezing for later.
The best minestrone soup recipe
Loaded with fresh vegetables, this minestrone is bursting with fibre and nutrients. It’s a family favourite and quick to make. Below are photos and a clear recipe card to guide you through.
Minestrone soup overview
This soup is packed with vegetables, making it nutritious and satisfying. The method is straightforward: dry-fry the chopped vegetables briefly, add tomatoes and stock, simmer, then add small pasta and cook until tender.
Simmer for about 8–10 minutes after adding the tomatoes and stock, then add the pasta and cook until soft.
Serve hot and enjoy.
Minestrone soup — top tips
This soup freezes well in individual portions, making it ideal for easy lunches. It’s also a great way to use leftover fridge vegetables that are nearing the end of their life.
To serve
Serve the soup in a large bowl. If you’re not vegetarian, a little grated Parmesan is delicious on top. Children (and many adults) also enjoy it with crusty bread—simply buttered or toasted. For a heartier meal, a slice of cheesy toast pairs nicely.
Can I freeze it?
Yes. This minestrone freezes very well and reheats in the microwave or on the hob. Homemade soup is often cheaper and more flavorful than store-bought options, and it makes a nutritious, filling meal.
Try it, and if you like, leave a comment with how it turned out.
Other easy soups
If you enjoy this minestrone, you’ll likely appreciate other simple soups such as spring vegetable soup, roasted butternut squash & tomato soup, or a classic leek & potato. There are many variations to explore depending on the vegetables and herbs you have to hand.
Recipe
Easy Minestrone Soup
Ingredients
- 1 Tablespoon Olive oil (or low-calorie frylight)
- 3 sticks celery chopped
- 2 small red onions (or 1 large) peeled and chopped
- 1 leek (or 6 baby leeks) sliced and rinsed
- 1 large (or 2 small) potatoes peeled and diced
- 3 carrots peeled and chopped
- 1–2 Cloves garlic crushed or finely chopped
- handful green beans trimmed and cut into short lengths
- 100 g mushrooms sliced
- 1 tin chopped tomatoes or halved cherry tomatoes
- 1 1/4 pints water with 1 vegetable stock cube
- 2 Tablespoons tomato purée
- 50 g dried soup pasta or any small pasta
- handful torn basil leaves or other herbs
- salt & black pepper
Instructions
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Heat the oil in a large saucepan over medium-high heat.
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Add the chopped celery, onions, leek, potatoes, carrots, garlic, mushrooms and green beans (reserve tomatoes and herbs for later).
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Dry-fry or sauté the vegetables for about 5 minutes, stirring occasionally until they begin to soften.
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Stir in the tin of chopped tomatoes, any fresh cherry tomatoes and the tomato purée.
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Pour in the stock (water with the crumbled vegetable stock cube) and bring to a boil.
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Reduce heat and simmer for 8–10 minutes.
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Add the dried soup pasta and simmer for around 8 minutes, or until the pasta is tender.
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Stir in the torn basil or herbs, season with salt and pepper to taste. If the soup thickens too much as it cools, loosen it with a little extra water.
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Serve immediately and enjoy.
