Minestrone Soup

Minestrone literally means “the big soup” in Italian as it is hearty enough for a full meal. There is no set recipe for minestrone: every family makes their own version, often with seasonal vegetables or whatever is in the fridge and almost always with pasta. Our minestrone soup is quick and easy to prepare, and makes a hearty lunch or supper. Perfect for when you’re not sure when people will be ready to eat: prepare it ahead, and then just add the Italian pasta for the last 10 minutes.

Ready in 60 minutes
Serves 4 people
Suitable for vegetarian


(*omit for vegetarians)

100g Cook Italia Ditali Pasta (or other pasta broken up, such as short pieces of Spaghetti)
2 tablespoons Olive Oil
1 Medium Onion
2 cloves Garlic, crushed
2 Medium Potatoes, peeled and cut into small cubes
2 Medium Carrots, diced into small cubes
75g Green Beans, sliced
2 sticks Celery, sliced
1litre Water
1 Stock Cube
1 can Cook Italia Chopped Tomatoes
1 tablespoon Cook Italia Tomato Purée
A pinch Salt and Black Pepper
A good sprinkling Cook Italia Grated Italian Cheese*


Warm the Olive Oil in a large pan on a medium heat, then add onions & garlic. Cook for about 5 minutes, stirring occasionally, until softened but not burnt.

Add the cubed potatoes and vegetables, Chopped Tomatoes and Tomato Purée, the water and stock cube, and stir well.

Bring to the boil, then reduce the heat and let it simmer with the lid partly covering the pan for at least 30 minutes so that soup starts to thicken. Stir occasionally.

Add the Pasta with a pinch of salt and pepper and bring to the boil for about 10 minutes until the Pasta is soft enough. Add a little boiling water if the soup looks too thick.

Serve it from the pan or a bowl, ladling it generously into bowls and sprinkling with Grated Italian Hard Cheese* (if using).

At Hallowe’en your Minestrone will look frighteningly striking in a pumpkin from which the seeds and stringy bits have been removed.

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