Quick minestrone soup
A hearty, flavor-packed vegetable soup made with tomatoes, herbs, and a mix of fresh vegetables. Simple, nourishing, and ready in under 30 minutes - perfect for using up leftovers and serving with a sprinkle of cheese.
Updated : 10 November, 2025
Easy
About 10 min.
Ingredients
2 tablespoon
Olive oil
1
Onion
2 stalk
Celery
400 grams
Canned tomatoes
1
Broth cube
1 teaspoon
Italian herbs
3 cup
Vegetables
400 grams
White beans
1 cup
Pasta
small handful
Parmesan
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Use whatever vegetables you have on hand. It could include raw or cooked vegetables, such as carrots, celery, courgette, leek, peas or cabbage, peeled and cut into small chunks.
To cook the soup faster, use already cooked pasta or you can use rice.
Step 2
Pour the oil into a large non-stick saucepan or flameproof casserole. Add the onion and celery, if using, and fry gently for 5 minutes, or until softened and lightly browned, stirring often.
Step 3
Add the chopped tomatoes to the pan, then refill the empty tomato tin twice with cold water and pour that in as well. Crumble in the chicken or vegetable stock cube, then add the dried mixed herbs or oregano. Add any hard, raw vegetables such as carrot, parsnip, squash, or potato. Bring everything to a simmer and cook for 5 minutes, stirring occasionally.
Step 4
Once the harder vegetables have started to soften, add the raw green vegetables - such as small broccoli florets, shredded kale or cabbage, green beans, or courgette. Continue to simmer for 3 more minutes, stirring occasionally.
Step 5
Next, stir in any cooked vegetables or beans along with the cooked pasta or rice. Simmer for another 3 minutes, stirring occasionally, until everything is heated through.
Step 6
Season with salt and plenty of freshly ground black pepper. Ladle the soup into deep bowls and serve topped with a generous sprinkling of grated cheese.