Everyday minestrone soup
A vegetable, bean and pasta soup that makes good use of pantry staples.
Before you start
Serves 4–6. Usually contains wheat; check pasta and stock labels.
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, sliced
- 1 garlic clove, chopped
- 1 can (400 g) chopped tomatoes
- 1 can (400 g) beans, drained
- 1 litre vegetable stock
- 100 g small dried pasta
- 100 g chopped green beans
- 1 teaspoon dried oregano
Method
- Soften onion, carrot and celery in oil for about 8 minutes. Add garlic and oregano and stir briefly.
- Add tomatoes, drained beans and stock. Simmer until vegetables are nearly tender.
- Add pasta and green beans and simmer until pasta is cooked, using its packet time as a guide. Add hot water if the soup becomes too thick.
- Taste before adding salt. If saving portions, consider cooking pasta separately and adding it to each bowl so it does not absorb all the broth.
Make it a meal
Round it out with fruit, a simple salad or bread, depending on your appetite. For a busy week, add it to your family meal plan and check your pantry before shopping.
Leftovers
Refrigerate leftovers promptly in shallow containers, within two hours (one hour above 90°F/32°C). Keep the refrigerator at 40°F/4°C or below. Use refrigerated cooked leftovers within 3–4 days; reheat cooked dishes to 165°F/74°C. Reheat only the portion you need. Follow FoodSafety.gov storage guidance.
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Updated October 29, 2026 · Practical guidance