Classic Vegetable Minestrone

About This Recipe

Minestrone combines seasonal-style vegetables, beans and small pasta in a tomato broth. The vegetables should retain individual shapes, with pasta added late enough to avoid swelling excessively. Basil and a suitable cheese rind give the final broth depth.

Equipment

• ✓ Soup saucepan
• ✓ Knife and board
• ✓ Ladle

Ingredients

• 160 g onion, diced
• 150 g carrot, diced
• 130 g celery, diced
• 180 g courgette, diced
• 180 g green beans, sliced
• 400 g chopped tomato
• 250 g cooked borlotti beans
• 1.4 litres vegetable stock
• 120 g ditalini pasta
• 30 g edible rind from a vegetarian hard cheese, made without animal rennet
• 15 g basil
• 30 ml olive oil
• Salt and black pepper to taste
• 20 g grated vegetarian hard cheese, optional

Easy Step-by-Step Method

Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.

Chef Notes & Tips

Minestrone is defined by seasonal balance; maintain equal cuts and add delicate vegetables later.

Ingredient choices: Use cooked borlotti beans and ditalini or another clearly specified small pasta. The rind must be edible and from a vegetarian hard cheese when retaining that claim. Remove any wax or non-edible coating rather than adding it to soup.

Cooking control: Cook firmer vegetables before courgette and pasta. Simmer with the edible rind as directed and remove it before serving. Add basil near the finish and taste salt after the rind has flavoured the broth.

If something goes wrong: Mushy vegetables indicate that all ingredients were added too early together. Thick leftovers usually reflect pasta absorbing broth; keep pasta separate for planned storage. A salty rind limits later reduction.

Ingredient Substitutions

• ↔ Use rice for gluten-free soup and omit Parmesan for vegan service.

Food Safety & Doneness

Wash produce and use clean utensils. Keep perishable ingredients refrigerated. Refrigerate cooked food in shallow containers within 2 hours, or within 1 hour when the surroundings exceed 32°C.

Serving & Plating

Serve with a balanced ladle of vegetables, beans and pasta. Optional grated vegetarian cheese is a separate finishing choice.

Storage

Refrigerate promptly in shallow covered containers at 4°C or below and use within 3 days. Reheat only the portion needed to at least 74°C throughout. Discard food left unrefrigerated for more than 2 hours, or 1 hour above 32°C.