My Nonna’s Minestrone Soup

“Mangia, mangia — it will make you strong!” my Nonna would say, ladling steaming bowls of her minestrone onto the table, apron dusted with flour, eyes full of warmth. I can still see this so clearly. My Nonna’s Minestrone Soup is my comfort food.

This soup was her way of nourishing not just our bellies, but our hearts. Made with garden vegetables, beans, and a handful of pasta, her minestrone was never exactly the same — yet always exactly what we needed. It was rustic, rich in flavor, and full of the kind of love only a Nonna can stir into a pot. Now, every time I make this recipe, I hear her voice and feel that same comforting hug in every spoonful. I love to make this once a week in winter to have ready to serve as a snack or meal.

Why I Love This Recipe

I love this recipe because this its the simple flavours that make a dish delicious!

Ingredients

Fresh! Fresh! Fresh!

• TIN TOMATO: Diced
• POTATO: Diced
• CANNELLINI BEANS: Canned
• GREEN BEANS: Diced
• ONION: Finely sliced
• CARROT: Diced
• MUSHROOMS: Sliced
• GLUTEN FREE PASTA: Penne or Spiral
• GARLIC: Diced
• OREGANO: Dried
• BROTH: Chicken or Vegetable or if easier, stock cube to add to water

Instructions

Let’s get cooking!

1. Heat a large pot to a medium heat, drizzle with olive oil to pan fry the garlic, onion and oregano. Add the diced vegetables and pan fry to brown slightly
2. Then add 1.5 litres of broth or water (then add stock cubes) and bring to boil
3. Add the tin tomatoes and season with salt. Cook for 15 minutes.
4. Add the gluten free pasta, let the soup simmer away until the pasta is cooked. Add the cannellini beans.
5. My trick… I add a parmesan cheese rind in the pot to allow the beautiful flavour linger through the soup. You can leave the pot on the stovetop to cook away until beautifully combined and all vegetables are tender.
6. Serve with extra parmesan

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