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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.

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50 min total
4 servings
Very Easy

Ingredients

servings
Units

  • Vegetable base

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

  • Soup

    • 1 dåse Chopped tomatoes
    • 4¼ cup Vegetable stock
    • 1 dåse White beans, drained
    • 2.6 oz Small pasta twists or soup pasta
    • 1 tsp Dried oregano
    • 1 tsp Salt
    • ½ tsp 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
  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
  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
  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

Dietary

Allergens

Gluten

Serving

Suggestions

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

Drink Pairings

  • • Alkoholfrei: A light beer or sparkling water with lemon

Side Pairings

  • • Toasted rye bread for dipping in the sauce

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.

Variations

Flavor

  • Mild and hearty

Health

  • Vegetable-rich and filling

Method

  • Pot

Toppings

  • Grated Parmesan

Author

C

Camilla

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Comments

Author

C

Camilla