Minestrone Soup

Some nights call for something simple, warm, and quietly comforting. This minestrone is that kind of soup — hearty enough to fill you, light enough to leave room for a second helping, and comforting in the way only a bowl of vegetables, beans, and gentle herbs can be.

Each spoonful carries soft, earthy potatoes and carrots, tender courgette, beans that give a creamy bite, and pasta that catches the tomato-rich broth just so. The aroma of garlic and herbs fills the kitchen, and the soup settles into a slow, soothing hug in a bowl. It’s a recipe I return to when I want something nourishing and steady.

Minestrone is built on everyday ingredients. A base of onion and garlic softened slowly in olive oil. Vegetables cut into generous chunks so they keep their shape. Tomatoes blended into the broth to give body without heaviness.

Borlotti beans add creaminess and depth, while pasta thickens the soup naturally as it cooks. Dried herbs bring warmth and familiarity, and fresh basil at the end lifts everything just before serving. It’s a soup built on balance and patience, letting each ingredient do its quiet work.

I start by prepping everything first — chopping the vegetables into even, bite-sized pieces so they cook at the same pace. The onion is chopped a little finer so it melts into the base, while the carrots, potato, and courgette stay more defined.

For ease, I often make this in the Instant Pot. I begin by sautéing the onion and garlic gently in olive oil until soft and fragrant. Once the vegetables go in, they’re given a quick stir to coat them in the aromatics before the tomatoes, stock, and seasoning are added.

The pasta always goes in last, pressed gently under the liquid. This helps it cook evenly without sticking or breaking down too much. A short pressure cook is all it needs — just enough to bring everything together while keeping the vegetables tender, not mushy.

As the soup finishes cooking, it thickens naturally — glossy, rich, and gently speckled with herbs. The broth clings to the vegetables and pasta, and the beans soften into the background, giving the soup a comforting body.

It’s the kind of meal that slows you down. Steam rising from the bowl, basil releasing its aroma as it hits the heat, and that first spoonful that settles you. Simple, familiar, and deeply satisfying.

Minestrone Soup (Instant Pot or Stovetop)

Prep Time: 15 mins

Cook Time:
Instant Pot: 15 minutes

Stovetop: 35 - 40 minutes

Yields: 3 - 4 servings

Ingredients

Base & Aromatics

• 2 tbsp olive oil

• 1 large red onion, chopped

• 3 cloves garlic, crushed

Vegetables

• 2 medium carrots, cut into small chunks

• 1 courgette, cut into large chunks

• 1 medium potato, diced

Soup Base

• 1 can (400 g) chopped tomatoes, blended

• 1 can borlotti beans, rinsed and drained

• 2 vegetable stock cubes

• 2 cups water

Seasoning

• 1 tsp Italian herbs

• 1 tsp dried basil

• ½ tsp black pepper

• 1 tsp salt (adjust to taste)

Pasta

• 60 g fusilli pasta

To Finish

• Fresh basil, for garnish

Instructions

Prepare Ingredients

1. Chop all vegetables into even-sized pieces.

2. Crush the garlic and set aside.

Method 1: Instant Pot

Sauté Base

1. Set the Instant Pot to Sauté.

2. Heat the olive oil, then add the onion and garlic.

3. Cook for about 5 minutes until soft and fragrant.

Build the Soup

1. Add carrots, courgette, and potato. Stir briefly.

2. Pour in blended tomatoes, stock cubes, water, herbs, salt, pepper, and borlotti beans.

3. Add the pasta last, pressing it gently under the liquid.

Pressure Cook

1. Lock the lid and cook on High Pressure for 5 minutes.

2. Allow natural pressure release for 10 minutes, then open the lid.

3. Stir and adjust seasoning if needed.

Method 2: Stovetop

Sauté Base

1. Heat olive oil in a large pot over medium heat.

2. Add onion and garlic and cook for 5 minutes until soft.

Simmer Soup

1. Add vegetables, tomatoes, stock cubes, water, herbs, salt, and pepper.

2. Bring to a gentle simmer and cook for 20–25 minutes, until vegetables are tender.

Add Pasta

1. Stir in the pasta and cook for a further 8–10 minutes, until al dente.

2. Adjust seasoning to taste.

Serving suggestions

Serve hot with a slice of crusty bread or a simple dinner roll — something to dip and soak up the broth. A drizzle of olive oil or a few fresh basil leaves on top is all it needs.

This is an easy lunch soup and a dependable dinner, especially on quieter evenings. It’s filling on its own, and doesn’t need much alongside it to feel complete.

Storage and Practical notes

This soup keeps well in the fridge for up to 3 days and freezes beautifully. If freezing, slightly undercook the pasta so it holds its texture when reheated.

Reheat gently on the stovetop, adding a splash of water if needed, as the soup thickens as it sits.

A Note on Pasta & Beans

You can swap fusilli for small shells, ditalini, or broken spaghetti. Borlotti beans can be replaced with cannellini or chickpeas, depending on what you have.

This is one of those recipes that doesn’t ask much but gives a lot back. Steady, comforting, and familiar — a bowl of soup that feels quietly generous every time you return to it.