{"id":132310,"date":"2026-01-16T23:48:10","date_gmt":"2026-01-16T23:48:10","guid":{"rendered":"https:\/\/www.amourdecuisine.fr\/?p=132310"},"modified":"2026-01-16T23:48:12","modified_gmt":"2026-01-16T23:48:12","slug":"easy-homemade-minestrone-soup-pasta-soup","status":"publish","type":"post","link":"https:\/\/www.amourdecuisine.fr\/en\/article-easy-homemade-minestrone-soup-pasta-soup.html","title":{"rendered":"Easy Homemade Minestrone Soup : pasta soup"},"content":{"rendered":"\n

Minestrone soup is a cozy Italian vegetable soup simmered in a tomato-rich broth with white beans and small pasta.<\/p>\n\n\n\n

It\u2019s hearty yet light, easy to adapt with seasonal produce, and perfect for meal prep and leftovers.<\/p>\n\n\n\n

\"Bol<\/figure>\n\n\n\n

Homemade Minestrone Soup : Vegetables, White Beans & Pasta<\/h2>\n\n\n\n

When I\u2019m craving a comforting bowl of berkoukes<\/strong><\/a> but I\u2019ve run out of \u201cplomb, or Pear Couscous\u201d pasta, I happily switch to an Italian classic: easy homemade minestrone soup with vegetables, white beans, and pasta<\/strong>.<\/p>\n\n\n\n

It\u2019s the kind of meal that warms you from the first spoonful, tomato-rich broth, tender diced veggies, and creamy beans that make it feel truly satisfying without being heavy.<\/p>\n\n\n\n

One of my favourite things about minestrone is how budget-friendly and anti-waste<\/strong> it is.<\/p>\n\n\n\n

You can use what you already have: zucchini, carrots, celery, potatoes, peas\u2026 even a handful of spinach stirred in at the end. <\/p>\n\n\n\n

Keep the base simple : onion, garlic, tomatoes, and a good stock, then let it gently simmer until everything turns soft and flavourful.<\/p>\n\n\n\n

A quick tip if you\u2019re planning leftovers: cook the pasta separately<\/strong> and add it when serving, so it stays perfectly al dente.<\/p>\n\n\n\n

Finish with freshly grated Parmesan<\/strong> and a few basil leaves for a cosy, restaurant-style touch.<\/p>\n\n\n\n

\"Tasse<\/figure>\n\n\n\n

Ingredients for Easy Homemade Minestrone Soup<\/h2>\n\n\n\n
    \n
  • 3 tbsp olive oil<\/strong>: for a flavorful start (low heat = sweeter aromatics).<\/li>\n\n\n\n
  • 1 onion, finely chopped<\/strong>: builds the base.<\/li>\n\n\n\n
  • 2 garlic cloves, crushed or grated<\/strong>: add after the onion so it doesn\u2019t burn.<\/li>\n\n\n\n
  • 1 zucchini, small dice<\/strong>: cooks quickly; keeps the soup light.<\/li>\n\n\n\n
  • 1 celery stalk, small dice<\/strong>: adds that \u201chomemade broth\u201d taste.<\/li>\n\n\n\n
  • 1 carrot, small dice<\/strong>: natural sweetness to balance tomatoes.<\/li>\n\n\n\n
  • 1 potato, diced<\/strong>: makes the soup more filling and slightly velvety.<\/li>\n\n\n\n
  • 1 handful peas<\/strong>: fresh, frozen, or canned.<\/li>\n\n\n\n
  • 3 peeled tomatoes, crushed<\/strong>: fresh in season, or use canned if needed.<\/li>\n\n\n\n
  • 1\/2 tbsp tomato paste<\/strong>: boosts color and depth.<\/li>\n\n\n\n
  • 150 g white beans<\/strong>: soaked overnight if dried, or canned (drained + rinsed)<\/strong> for speed.<\/li>\n\n\n\n
  • 1 litre chicken stock<\/strong>: use vegetable stock for a vegetarian version.<\/li>\n\n\n\n
  • 1 glass of small pasta<\/strong>: ditalini, elbows, small shells (about 80-100 g<\/strong>, depending on your glass).<\/li>\n\n\n\n
  • Salt and pepper<\/strong>: adjust at the end (stock can be salty).<\/li>\n\n\n\n
  • Parmesan, freshly grated (for topping)<\/strong>: adds richness.<\/li>\n\n\n\n
  • Dried basil (powder\/flakes)<\/strong>: or fresh basil at serving.<\/li>\n<\/ul>\n\n\n\n
    \"Soupe<\/figure>\n\n\n\n

    Step-by-step instructions (easy to follow)<\/h2>\n\n\n\n
      \n
    • Soften the onion<\/strong>: Heat olive oil in a heavy-bottomed pot. Add onion and cook on low heat for 5 minutes<\/strong>, stirring, until soft and translucent.<\/li>\n\n\n\n
    • Add garlic<\/strong>: Stir in garlic for 30-60 seconds<\/strong>, just until fragrant.<\/li>\n\n\n\n
    • Add vegetables<\/strong>: Tip in zucchini, celery, carrot, crushed tomatoes, and peas. Stir to coat everything.<\/li>\n\n\n\n
    • Let it sweat<\/strong>: Cover and cook for about 10 minutes<\/strong>, stirring occasionally, until vegetables begin to soften.<\/li>\n\n\n\n
    • Add beans<\/strong>:\n
        \n
      • Dried beans: drain and rinse after soaking, then add.<\/li>\n\n\n\n
      • Canned beans: drain and rinse, then add.<\/li>\n<\/ul>\n<\/li>\n\n\n\n
      • Add stock + potato<\/strong>: Pour in stock, add diced potato, cover, and simmer<\/strong> until vegetables are tender.<\/li>\n\n\n\n
      • Cook the pasta<\/strong>: Add pasta and cook uncovered for 8-10 minutes<\/strong>, stirring, until al dente<\/strong>.<\/li>\n\n\n\n
      • Season<\/strong>: Taste, then add salt and pepper as needed.<\/li>\n\n\n\n
      • Serve<\/strong>: Top with freshly grated Parmesan<\/strong> and a little basil<\/strong>.<\/li>\n<\/ul>\n\n\n\n
        \"Gros<\/figure>\n\n\n\n

        Troubleshooting (problem \u2192 cause \u2192 fix)<\/h2>\n\n\n\n
          \n
        • Soup is too thick<\/strong> \u2192 Pasta\/potato absorbed liquid \u2192 Add hot stock a ladle at a time.<\/li>\n\n\n\n
        • Soup tastes too sharp<\/strong> \u2192 Tomatoes\/tomato paste are strong \u2192 Add a pinch of sugar or grated carrot; simmer 5 minutes.<\/li>\n\n\n\n
        • Pasta turned mushy<\/strong> \u2192 It overcooked in the pot \u2192 Cook pasta separately and add when serving.<\/li>\n\n\n\n
        • Flavour feels flat<\/strong> \u2192 Stock is mild \u2192 Add a touch more tomato paste or finish with Parmesan.<\/li>\n<\/ul>\n\n\n\n

          What to serve with minestrone<\/h2>\n\n\n\n
            \n
          • Parmesan<\/strong> for a savoury, comforting finish.<\/li>\n\n\n\n
          • Basil<\/strong> (fresh or dried) for a Mediterranean lift.<\/li>\n\n\n\n
          • Crusty bread or garlic toast<\/strong> for dipping.<\/li>\n\n\n\n
          • A drizzle of olive oil<\/strong> right before serving for extra aroma.<\/li>\n<\/ul>\n\n\n