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Bowl of wholesome minestrone soup with vegetables, beans, and pasta, drizzled with Wilson's Extra Virgin Olive Oil

Wholesome Minestrone Soup

A hearty, vegetable-packedminestrone built on a slow olive oil base, finished with beans, small pasta, and a drizzle of extra virgin olive oil.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6
Course: Soup
Cuisine: Italian Inspired
Ingredients Method Notes

Ingredients
  

  • 60 ml Wilson's Extra Virgin Olive Oil plus extra to serve
  • 1 large onion finely chopped
  • 2 carrots peeled and diced
  • 2 celery stalks diced
  • 2 garlic cloves crushed
  • 1 courgette diced
  • 400g tin chopped tomatoes
  • 1.5 litres vegetable stock
  • 400g tin cannellini beans drained and rinsed
  • 100g small pasta such as ditalini or macaroni
  • 100g shredded cabbage or kale
  • 2 bay leaves
  • 1 tsp dried oregano
  • Salt and black pepper to taste
  • Fresh parsley or basil roughly chopped, to serve
  • Grated parmesan to serve (optional)

Method
 

  1. Warm the olive oil in a large, heavy-based pot over medium-low heat. Add the onion, carrots, and celery, and cook gently for 10 minutes, stirring often, until softened but not browned.
  2. Stir in the garlic and courgette, and cook for a further 2 minutes.
  3. Add the chopped tomatoes, vegetable stock, bay leaves, and oregano. Season with salt and pepper.
  4. Bring to a gentle simmer, then partially cover and cook for 20 minutes, stirring occasionally.
  5. Stir in the cannellini beans and shredded cabbage or kale, and simmer for a further 10 minutes.
  6. Meanwhile, cook the pasta separately in salted boiling water according to the packet instructions, then drain.
  7. Stir the cooked pasta through the soup just before serving, or divide it among bowls and ladle the soup over the top.
  8. Remove the bay leaves. Taste and adjust the seasoning, then serve with a drizzle of Wilson's Extra Virgin Olive Oil, fresh herbs, and grated parmesan if using.

Notes

Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
Make-ahead: The soup base (without pasta) can be made up to 2 days ahead. Cool completely before refrigerating, then reheat gently and add freshly cooked pasta before serving.
Freezing: Freeze the soup without the pasta for up to 3 months. Thaw overnight in the fridge, reheat on the stove, and stir through freshly cooked pasta.
Serving suggestion: Serve with crusty bread and a finishing drizzle of Wilson's Extra Virgin Olive Oil at the table.