Classic minestrone soup with beans and pasta | NordMad
Soup

Classic minestrone soup with beans and pasta | NordMad

A classic minestrone soup with vegetables, beans and pasta in a rich tomato broth. A satisfying, easy weeknight meal that tastes even better the next day.

EverydayDinnerFamily TimeWinterAutumnAutumn break
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50 min total
4 servings
Very Easy

Ingredients

servings

  • Vegetable base

    • 1 stk Onion, finely chopped
    • 2 fed Garlic, finely chopped
    • 2 stk Carrots, diced
    • 2 stk Celery stalks, sliced
    • 1 spsk Olive oil

  • Soup

    • 1 dåse Chopped tomatoes
    • 1 l Vegetable stock
    • 1 dåse White beans, drained
    • 75 g Small pasta twists or soup pasta
    • 1 tsk Dried oregano
    • 1 tsk Salt
    • 0.5 tsk Pepper

Instructions

  1. 1

    Chop the vegetables

    1. Finely chop the onion and garlic.
    2. Cut the carrots into small dice and slice the celery.
    10 min
  2. 2

    Sauté over medium heat

    1. Heat the olive oil in a large pot.
    2. Sauté the onion, garlic, carrots and celery for 4–5 minutes, until they begin to soften.
    5 min
    Medium heat
  3. 3

    Add liquid and seasonings

    1. Add the chopped tomatoes and vegetable stock.
    2. Add the oregano, salt and pepper, then let the soup simmer for 10–15 minutes.
    15 min
    Medium heat
  4. 4

    Make the soup hearty

    1. Add the white beans and pasta.
    2. Continue cooking until the pasta is tender and the soup has thickened slightly.
    10 min
    Medium heat
  5. 5

    Let the flavors settle

    1. Let the soup rest for a couple of minutes before serving.
    5 min

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Details

Nutrition

Calories

420kcal

Protein

15g

Fat

9g

Carbs

60g

Serving Size

450g

Serving

Suggestions

  • • Serve with good bread and, if you like, a little grated Parmesan on top.

Drink Pairings

  • • Alkoholfrei: Water

Side Pairings

  • • Bread

Dessert Pairings

  • • Fresh fruit

Storage

Fresh

  • • Duration: 3 days
  • • Temperature: 5°C
  • • Method: Store in an airtight container in the fridge for up to 3 days.

Tips

Preparation

  • • The vegetables can be chopped well ahead and kept chilled.

Cooking

  • • Add a handful of fresh spinach during the final 2 minutes for extra greens.

Serving

  • • The soup tastes even better the next day, once the flavors have settled.

Author

C

Camilla

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Comments

Author

C

Camilla