Can I use different vegetables?
Yes. Keep the soffritto base (onion, celery, carrot) for flavor, then swap zucchini or potato for seasonal options like green beans, cabbage, or turnips. Just match cooking times—denser vegetables need more time.
Italian · lunch
Minestrone
#italian#soup#weeknight#one-pot#vegetable-forward
50m
Total time
2
Servings
—
kcal
easy
Difficulty
Apr 14, 2026
INGREDIENTS.
2
Pantry
- 30 ml olive oil
- 200 g canned tomatoes
- 700 ml vegetable broth
- 100 g kidney beans, drained
- 100 g cannellini beans, drained
Produce
- 0.5 item onion
- 1 item garlic clove
- 1 item carrot
- 1 item celery stalk
- 0.5 item zucchini
- 1 item potato
- 50 g kale or cavolo nero
- 10 g fresh basil
Pasta
- 50 g small pasta (ditalini or tubetti)
Spice
- 5 g salt
- 3 g black pepper
THE METHOD.
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0/5 done
FAQ · Things people ask
About this recipe.
What pasta shape works best?
Small shapes like ditalini, tubetti, or broken spaghetti. They fit on a spoon and cook in the broth without overwhelming the vegetables. Avoid long noodles—they tangle.
How do I store leftovers?
Refrigerate up to 3 days. The pasta will absorb liquid as it sits, so add extra broth or water when reheating. If making ahead, cook the pasta separately and add it per serving to prevent mushiness.
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