Minestrone Soup | Easy One-Pot Family Favourite

There’s nothing quite like a big pot of minestrone bubbling away on the stove. It’s the kind of soup that instantly feels like home – hearty, colourful, and filled with goodness from the garden. On the farm, I love making meals that can stretch to feed everyone who walks through the door. Minestrone ticks that box every time.

The beauty of this dish is that it’s both frugal and flexible. Any vegetables you have tucked in the fridge can be used. And with just a handful of simple staples, you’ll have a steaming bowlful ready in no time.

This is a true classic. It’s simple, nourishing, and “shut the front gate” good.

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The Beauty of Minestrone Soup

One of the best things about minestrone is that no two pots are ever the same. It’s a soup that changes with the seasons. It adapts to your garden and even what’s left in the bottom of your veggie drawer. In summer, it might be brimming with courgettes, fresh beans, and capsicums. In winter, it becomes a comforting mix of root vegetables, pumpkin, and leafy greens. That flexibility is what makes it such a treasured recipe in so many homes.

Common Vegetables You’ll Find in Minestrone

Traditional minestrone often features the classics:

• Carrots – for sweetness and colour.
• Celery – adds depth of flavour to the base.
• Onions – the heart of almost every good soup.
• Potatoes – to make the soup more filling and hearty.
• Green beans – a pop of freshness and crunch.
• Cabbage or silverbeet – stirred in at the end for extra greens.
• Pumpkin or kumara – perfect for a Kiwi twist in the cooler months.

A Soup That Grows With You

What I love most is how forgiving minestrone is. If you don’t have courgettes, swap in broccoli florets. No cannellini beans? Try pinto or kidney beans instead. Even frozen peas or corn can be tossed in right before serving for a burst of colour and flavour. The soup doesn’t demand perfection. It happily makes do with what you’ve got. This fits perfectly with the homestead way of cooking.

Recipe: Minestrone Soup

Serves: 6
Prep time: 10 minutes
Cook time: 20 minutes

Ingredients

• 2 tablespoons oil or butter
• 4 rashes of bacon, diced
• 1 onion, diced
• 2 carrots, diced
• 2 sticks celery, diced
• 3 cloves garlic, crushed
• 1 courgette (zucchini), chopped
• 2 1/2 cups thinly sliced cabbage
• 1 cup of thinly sliced kale
• 1 large leek or two small, thinly sliced
• 2 cans (400 g / 14 oz) chopped tomatoes
• 1 can (400 g / 14 oz) cannelloni beans, drained and rinsed
• 6 cups (1.5 litres) vegetable stock ( or water and 3 Tbsp of veggie stock)
• 1 cup (150 g) small pasta shapes
• 2 Tbsp balsamic glaze
• 1 teaspoon dried Italian herbs (or rosemary and basil)
• Salt and pepper to taste
• Fresh parsley or basil, to serve
• Grated Parmesan cheese (optional)

Method

1. Heat the olive oil in a large pot over medium heat.
2. Add bacon and cook for a few minutes. Then add the onion, carrot, and celery. Cook for 5 minutes until softened.
3. Stir in the garlic and leeks. Cook another 3 minutes.
4. Pour in the tomatoes, pasta and stock.
5. Simmer gently for 10 minutes, or until pasta is tender and the veggies are almost cooked.
6. Add the beans, cabbage and kale and cook for a couple more minutes. Also add the balsamic glaze now, if you dont have the glaze you could try balsamic vinegar. You might need to add 2 Tbsp of brown sugar though.
7. Add some extra stock if the soup is too thick and hearty.
8. Taste and adjust seasoning. Serve hot, topped with fresh parsley and parmesan if using.

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Farmers Wife Kitchen Tips

• Make-ahead magic – Like many soups, minestrone tastes even better the next day. Store in the fridge for up to 3 days. You will probable need to add more stock as the veggies and pasta will absorb the liquid.
• Freezer friendly – Freeze in portions, but leave out the pasta as it can go mushy. Add freshly cooked pasta when reheating.
• Budget swap – Use dried beans you’ve cooked ahead instead of canned, or swap beans for lentils.
• Veggie clear-out – Great for using up leftover veg from the garden or fridge. Cabbage, spinach, or pumpkin all work beautifully.

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Serving Suggestions

• Serve with a loaf of crusty homemade bread or my fluffy bread rolls for dunking.
• Add a fresh garden salad for balance.
• Leftovers can be blended slightly and used as a pasta sauce the next night.

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Variations

• Gluten-free – Use gluten-free pasta or rice.
• Meat lovers – Instead of bacon, try pancetta or leftover roast chicken.
• Winter warmer – Stir in a spoonful of pesto before serving for extra flavour.

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Other Veggies That Work Well in Minestrone

Pumpkin or kumara (sweet potato) – hearty, sweet, and filling.

Potato – great to use instead of pasta

Parsnips – add a nutty sweetness, especially good in winter.

Spinach – stirred in right before serving for extra greens.

Cauliflower or broccoli – small florets add texture and bulk.

Peas or corn – frozen works perfectly and adds a pop of colour.

Mushrooms – bring an earthy depth of flavour.

Capsicums (bell peppers) – especially nice in summer versions.

Watch the Recipe on YouTube

I’ve filmed this recipe step by step so you can cook along with me in real time. Amazing Minestrone Soup and Some Exciting News | Souptember

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More Soup Recipes You’ll Love

• Hearty Potato, Bacon & Onion Soup | Comfort Food In A Bowl
• Cheesy Bacon Bread Rolls (perfect with soup!)
• I have just released a brand new soup ebook. You can purchase it here straight into your inbox: Soups for Every Season (volume one)