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Minestrone Soup

There are many different versions of this classic soup; this one is simple, wholesome and filling. Serve with warm, crusty garlic bread.

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75ml/5tbsp extra virgin olive oil
3 cloves of garlic, crushed
450g/1lb carrots, peeled and finely diced
450g/1lb courgettes, finely diced
75g/3oz dried pastina (any tiny pasta shapes)
5tbsp chopped fresh parsley
50g/2oz vegetable purée
1.4l/2½pt good vegetable stock
Salt and freshly ground black pepper
Freshly grated Parmesan cheese, to serve


Serves: 6


Heat the olive oil in a large saucepan and add the garlic. Sauté for about 2 minutes, then stir in the diced carrots and courgettes. Cook for about 5 minutes, stirring occasionally.

Stir the pastina and chopped parsley into the vegetable mixture, add the vegetable purée and vegetable stock and season with salt and freshly ground black pepper.

Cover and simmer for about 30 minutes, until the vegetables and pasta have softened and the flavours have developed. Serve with freshly grated Parmesan cheese.

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