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Minestrone in Minutes

by . Featured in NIGELLA EXPRESS
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Introduction

This is child's play to make, and I use the term advisedly, since it is the invention of my then ten-year-old son Bruno (Brunostrone, we call it) and we make versions of it constantly. Use any beans or pulses you want, or a mixture is good, too, and you can play around with the pasta sauce as well. If no child is eating this, I suggest you use the spiciest, hottest sauce you can find.

For US cup measures, use the toggle at the top of the ingredients list.

This is child's play to make, and I use the term advisedly, since it is the invention of my then ten-year-old son Bruno (Brunostrone, we call it) and we make versions of it constantly. Use any beans or pulses you want, or a mixture is good, too, and you can play around with the pasta sauce as well. If no child is eating this, I suggest you use the spiciest, hottest sauce you can find.

For US cup measures, use the toggle at the top of the ingredients list.

Minestrone in Minutes
Photo by Lis Parsons

Ingredients

Serves: 2-3

Metric Cups
  • 1 x 400 grams can mixed beans (or other canned bean)
  • 300 grams tomato-based pasta sauce
  • 750 millilitres hot vegetable stock (or chicken stock for non-vegetarians)
  • 100 grams ditalini (or other soup pasta)
  • 14 ounces can mixed beans (or other canned bean)
  • 1 cup tomato-based pasta sauce
  • 3 cups hot vegetable broth (or chicken stock for non-vegetarians)
  • 4 ounces ditalini (or other soup pasta)

Method

  1. Drain the beans and put them into a saucepan with the pasta sauce and hot stock.
  2. Bring the pan to the boil and then add the ditalini, cooking according to the instructions on the packet.
  3. Once the pasta is tender, switch off the pan, remove to a cool surface and let stand for 5-10 minutes if you can bear to wait. The pasta swells in the soup and everything just gets better.
  1. Drain the beans and put them into a saucepan with the pasta sauce and hot stock.
  2. Bring the pan to the boil and then add the ditalini, cooking according to the instructions on the packet.
  3. Once the pasta is tender, switch off the pan, remove to a cool surface and let stand for 5-10 minutes if you can bear to wait. The pasta swells in the soup and everything just gets better.

Additional Information

MAKE AHEAD / STORE:
Leftovers should be cooled and refrigerated as quickly as possible and within 2 hours. Will keep in the fridge for up to 3 days. The pasta will become much softer and absorb some of the liquid. Reheat in a saucepan over a medium heat, adding extra water as added, until piping hot. Leftovers can also be frozen in an airtight container for up to 3 months. Defrost overnight in the fridge and reheat as above.

MAKE AHEAD / STORE:
Leftovers should be cooled and refrigerated as quickly as possible and within 2 hours. Will keep in the fridge for up to 3 days. The pasta will become much softer and absorb some of the liquid. Reheat in a saucepan over a medium heat, adding extra water as added, until piping hot. Leftovers can also be frozen in an airtight container for up to 3 months. Defrost overnight in the fridge and reheat as above.

Tell us what you think

What 14 Others have said

  • In a word - luscious. Thank you Bruno.

    Posted by florrie on 18th January 2023
  • Just came across Minestrone in Minutes and had to make it (even though it is 90 degrees here). I did substitute canned tomatoes with their juice for pasta sauce and added Italian seasoning but it is spectacular. I am an avid cook and when I tell you it's great it really is. Thank you so much for this recipe.

    Posted by Foodie9600 on 17th October 2021
  • Stick a parmesan rind or two in and/or an anchovy or three and have them queuing.

    Posted by Kiershen on 5th March 2020
  • I doubled this, using a jar of Mezzetta Calabrian Chili and Garlic marinera, 2 32-oz cartons of chicken broth, a can each of butter beans and black beans and a chopped bacon rasher, sauteed with a chopped onion. 8 oz of Fusilli Corti Bucati pasta. At the end, some julienned basil that needed using. Some floating bay leaves. And a can of black olives. With a splash of red wine vinegar, it was dinner-party-worthy! And it took moments, instead of having to babysit it all day! The pasta sauce is a masterstroke. Fabuloso.

    Posted by UmpquaKevin on 5th March 2020
  • Absolutely yummo!

    Posted by meme1610 on 4th May 2019
  • I’m literally just making this now for the first time. Which is funny because I’ve had the book since the day it came out! Anyway, just tasted the boiling hot broth and it’s DIVINE!!! I’m in America and I’m using a Trader Joe’s marinara sauce. Yum!

    Posted by snicolilla on 16th January 2019
  • my son lives in Orlando and buys frozen matzo balls which he adds to canned chicken soup. I tried it and it was fantastic and quick cooking.

    Posted by Carolefrances on 6th October 2014
  • Made this about hour ago and is very yummy. Put chickpeas, kidney beans, various fresh herbs, rocket and black olives add some chilli and all consumed by myself and step daughter..... Easy and family friendly as you can adjust whats added like ham etc.,

    Posted by fluffylove on 7th June 2014
  • So simple to concoct! I love the base and could fill it up with veggies that had seen better days in the fridge. I also added little tins of tuna that had Spanish tomatoes and chilli flavour as well as leftover chicken which gave it a bit if a kick.

    Posted by Gouldian finch on 19th February 2014
  • I absolutely loved this soup and the freedom it allowed for me to be creative! I added buttery mushrooms, shredded basil leaves and ground chili to the mix. Was gorgeous, very comforting and my fussy, big sister swallowed every drop and morsel. Was nice to be the maternal one for a change! P.S. this is my first dish I have ever made from scratch, in my entire life (I'm 20). I feel as if I could cook anything now! I love your recipes Nigella, can't wait to try the next one. Hugs and kisses, Lauren

    Posted by ldinsella on 20th February 2013
  • Add celery to make this even more delicious!

    Posted by normadeguerre on 4th September 2012
  • Hearty, healthy, and immensely tasty with brown rice as a variation on the rice as well. I use chickpeas (garbanzo beans), kidney, and black beans because one kind is never enough. Great warmed up as well.

    Posted by supergenkilife on 26th June 2012
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