Green bean minestrone

Green bean minestrone

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(5 ratings)

Prep: 20 mins Cook: 30 mins


Serves 4
Using a selection of green vegetables gives this soup a summery feel and contrasting textures

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal260
  • fat11g
  • saturates2g
  • carbs31g
  • sugars9g
  • fibre6g
  • protein10g
  • salt1.13g
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  • 1 onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 garlic clove, finely chopped
  • 1 carrot, finely chopped



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 celery stick, finely chopped



    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 70g pack cubetti di pancetta (optional)



    Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…

  • 1 bay leaf
  • 1½ l vegetable or chicken stock
  • 100g small pasta shapes, such as stelline or orzo



    Pasta is the Italian name for Italy's version of a basic foodstuff which is made in many…

  • 300g mixed runner, green and podded broad beans
    Broad beans

    Broad bean

    braw-d be-en

    A member of the legume family, broad beans are pretty hardy and adaptable - they grow in most…

  • 100g/4oz spring cabbage, shredded



    The cabbage, or brassica, family is huge, and includes everything from the familiar red, white…

  • 4 tbsp pesto



    Pesto is a generic Italian name for any sauce made by pounding ingredients together.


  • crusty bread, to serve


  1. Fry the onion, garlic, carrot and celery in the olive oil in a large saucepan until tender but not browned. Scoop out and set aside. Fry the pancetta, if using, you won’t need to add any more oil but keep the heat low until it starts to give off fat. Fry until browned but not too crisp. Tip into a sieve and drain off any excess fat. Put the carrot mixture back into the pan with the pancetta and add the bay leaf, plenty of seasoning and the stock. Bring to a simmer, add the pasta and cook for 5 mins.

  2. Top and tail the green and runner beans, slice both into lengths that will easily fit on a spoon and add to the pot with the broad beans. Cook for 3 mins, then add the cabbage. Bring back to a simmer and cook for 2 mins. Spoon the pesto onto the top of the soup just before serving and serve with the bread.

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Comments (2)

Frantic Flapjack's picture

Very good soup. I used spinach instead of the spring cabbage and stirred the pesto in before serving. Served with the Mediterranean scones on this site.

blue_fisherman's picture

5* Recipe. This is a regular dish for me now. I leave the garlic out but everything else is included. I have difficulty sometimes getting the Orzo pasta but really, and small pasta shape works okay. I usually have M&S olive bread with it and it is so satisfying.

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