Nigella Minestrone Soup Recipe

This delicious and nutritious Minestrone Soup by Nigella Lawson is a simple, hearty dish that’s perfect for a cozy lunch. Packed with vegetables, beans, and pasta, it’s easy to make with common pantry ingredients. Warm, comforting, and full of flavor, it’s the ideal soup for any time of year!

Ingredients Needed:

• 2 tbsp extra-virgin olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, chopped
• 2 celery ribs, thinly sliced
• 1 tsp sea salt (plus more to taste)
• Freshly ground black pepper
• 3 garlic cloves, grated
• 1 can diced tomatoes
• 1½ cups cooked white beans or kidney beans, drained and rinsed
• 1 cup chopped green beans
• 4 cups vegetable broth
• 2 bay leaves
• 1 tsp dried oregano
• 1 tsp dried thyme
• ¾ cup small pasta (e.g., elbows, shells, orecchiette)
• ½ cup chopped fresh parsley
• Red pepper flakes (to taste)
• Grated Parmesan cheese (optional, for serving)

How To Make Minestrone Soup Recipe?

1. Sauté vegetables: Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, salt, and a few grinds of black pepper, and cook for 8 minutes, stirring occasionally, until the vegetables start to soften.
2. Add garlic and tomatoes: Add the grated garlic, diced tomatoes, beans, green beans, vegetable broth, bay leaves, oregano, and thyme. Cover the pot and simmer for 20 minutes.
3. Cook pasta: Stir in the pasta and cook uncovered for 10 minutes, until the pasta is fully cooked.
4. Season and serve: Season with additional salt and pepper to taste, then serve with fresh parsley, a pinch of red pepper flakes, and Parmesan cheese, if desired.

Recipe Tips:

• Use fresh vegetables: Fresh carrots, celery, and onions make the soup tastier. Try to avoid pre-cut veggies.
• Don’t overcook the pasta: Add the pasta near the end and cook for only 10 minutes to keep it firm.
• Adjust the broth: If you like thicker soup, use less broth. If you want it thinner, add more broth or water.
• Add beans for protein: Beans make the soup filling. Make sure to rinse them well.
• Season to taste: Taste the soup before serving and add extra salt or pepper if needed.

How To Store & Reheat Leftovers?

• Refrigerate: Allow the soup to cool to room temperature before putting it in an airtight container. Store it in the fridge for up to 3 days.
• Freeze: Once cooled, place the soup in a freezer-safe container or bag. Freeze for up to 3 months. To thaw, put it in the fridge overnight.
• Reheat: Heat the soup on medium in a pot for 5-7 minutes, stirring occasionally until hot.

Nutrition Facts:

• Calories: 167 kcal
• Total Fat: 5g
• Saturated Fat: 1g
• Cholesterol: 2mg
• Sodium: 1269mg
• Potassium: 627mg
• Total Carbohydrate: 23g
• Dietary Fiber: 2g
• Sugars: 4g
• Protein: 9g

Try More Nigella Lawson Recipes:

• Nigella Celeriac Soup ​Recipe
• Nigella Chicken Noodle Soup
• Nigella Cauliflower Soup