The best minestrone soup

Name: The best minestrone soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 2 tbsp olive oil, plus extra to drizzle; 1 onion, finely chopped; 2 carrots, peeled and cubed; 2 celery sticks, trimmed and cubed; 2 clove/s garlic, crushed; 400 g can Mutti Finely Chopped Tomatoes; 450 ml Cooks’ Ingredients Chicken Stock; 400 g can cannellini beans; 1 tsp dried oregano; 2 bay leaves; 1 leftover Parmigiano Reggiano rind (optional); 75 g small pasta shapes such as orecchiette or cavatappi; 1 courgette, cubed; 3 leaves cavolo nero, woody stems removed and roughly chopped; 25 g pack parsley, finely chopped; ½ lemon, juice; Parmigiano Reggiano, finely grated, to serve

fromwaitrose.com www.waitrose.com/ecom/recipe/the-best-minestrone-soup

Minestrone is an Italian soup that can be adapted to fit whatever vegetables you prefer. Martha Collison has chosen a hearty tomato base, studded with carrot and cannellini beans with courgette, cavolo nero and lemon juice incorporated at the last moment for a lovely burst of freshness. Pasta is optional, but will transform it into a nourishing, balanced meal. Angela Hartnett prepares this recipe for Nick Grimshaw and guest Sara Pascoe on episode 7, 2026 of Dish, the Waitrose podcast. The meal is paired with Waitrose Blueprint Gavi. Discover all recipes prepared by Angela Hartnett on the Dish podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.

50 min

cook 35 min

5.0 (13)

Ingredients

Instructions

In a large saucepan or stock pot, heat the olive oil over a medium heat. Add the onion, carrots and celery and sauté for 5-7 minutes until softened. Stir in the garlic and cook for 1 minute more until fragrant.
Add the tomatoes (swill out the can so nothing is left behind), then pour in the stock, add the cannellini beans (with all the juices from the can) and bring to a gentle simmer. Stir in the oregano and bay leaves, add the parmesan rind, if using, then season and simmer for 15-20 minutes.
Cook the pasta in a separate pan according to pack instructions until al dente. Drain and drizzle with a little olive oil to stop it sticking.
Add the courgette and cavolo nero to the soup and cook for 3-4 minutes, then stir in the parsley and lemon juice. Taste, adjusting the seasoning as needed. Remove the bay leaves and parmesan rind, if using, then discard.
Divide the pasta between bowls, ladle the soup over the top, then serve with freshly grated parmesan and black pepper.

Nutrition

Calories: 212 calories
Carbohydrate Content: 25 g
Fat Content: 5.4 g
Fiber Content: 7.2 g
Protein Content: 12 g
Saturated Fat Content: 1.2 g
Sodium Content: 0.5 g
Sugar Content: 8.4 g