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Classic minestrone soup in a bowl

Classic minestrone soup

A star rating of 5 out of 5.26 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4 - 6

Whip up this classic Italian vegetable soup with a rich tomato base and pasta. It's low in calories and packed with fibre and vitamin C

Nutrition: Per serving (6)
low inkcal225
low infat10g
high infibre7g


  • 3 tbsp olive oil, plus extra to serve
  • 1 onion, finely chopped
  • 1 celery stick, finely chopped
  • 1 carrot, peeled and finely chopped
  • 1 courgette, finely chopped
  • 70g diced smoked pancetta
  • 1 large garlic clove, crushed
  • ½ tsp dried oregano
  • 1 x 400g can cannellini beans
  • 1 x 400g can chopped tomatoes
  • 2 tbsp tomato purée
  • 1.2 litre vegetable stock
  • 1 bay leaf
  • 70g small pasta
  • 100g greens - kale, chard or cavolo nero work well
  • handful of basil
  • finely grated parmesan, to serve


  • STEP 1

    Heat the oil in a large saucepan or casserole pot over a low-medium heat and gently fry the onion, celery, carrot, courgette and pancetta for 10 mins. Add the garlic and oregano, and cook for 1 min. Tip in the beans, chopped tomatoes, purée, stock and bay leaf. Season to taste. Bring to the simmer and cook for 30 mins.

  • STEP 2

    Add the pasta and greens, and cook for a further 10 mins. Ladle into bowls and scatter with the basil and some parmesan.

Goes well with


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A star rating of 5 out of 5.26 ratings

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