Seasonal Minestrone

Name: Seasonal Minestrone
Yield: 6 generous bowls
Ingredients: 150 g Onion, diced; 150 g Carrot, diced; 100 g Celery, diced; 250 g Courgette, diced; 250 g Potato, peeled, diced; 400 g Tinned tomatoes; 400 g Cooked cannellini beans; 100 g Small pasta, egg-free; 1.5 L Light Vegetable Stock; 30 ml Olive oil; 12 g Garlic, minced; 20 g Basil; 4 g Salt

A generous vegetable soup with cannellini beans, small pasta and fresh basil.

Seasonal Minestrone prepared as described in the recipe

A generous vegetable soup with cannellini beans, small pasta and fresh basil.

Written for 6 generous bowls

Cook this

Ingredients

Serves

Onion, diced150 g
Carrot, diced150 g
Celery, diced100 g
Courgette, diced250 g
Potato, peeled, diced250 g
Tinned tomatoes400 g
Cooked cannellini beans400 g
Small pasta, egg-free100 g
Light Vegetable Stock1.5 L
Olive oil30 ml
Garlic, minced12 g
Basil20 g
Salt4 g

Method

Sweat onion, carrot and celery in oil for 8 minutes; add garlic for 1 minute.
Add tomatoes, potato and stock and simmer for 15 minutes.
Add courgette, beans and pasta and simmer for a further 10 to 12 minutes until tender, stirring.
Finish with basil and seasoning. Add hot water if the pasta has absorbed too much broth.

Chef’s notes

A seasonal vegetable soup: cut vegetables evenly and add delicate ones later.
When scaling, adjust pan or tin size and work in batches where needed; cooking and proving times follow texture and temperature, not the portion multiplier.

Keeping

Refrigerate promptly at 4°C or below. Use vegetable or chicken soup within 3 days, seafood soup within 2 days. Keep noodles, bread and fresh toppings separate where practical; reheat hot soup thoroughly. Serve gazpacho cold.

Allergens and diet

Celery. Wheat.

Vegan

Last refined · October 2026