youtube pinterest twitter facebook instagram vimeo Bookmark Entries BURGER NEW Chevron Down Chevron Left Chevron Right Basket Speech Comment Search Video Play Icon Premium Nigella Lawson Vegan Vegetarian Member Speech Recipe Bookmark Comment Camera Scales Quantity List Reorder Remove Open book
Menu Signed In
More Nigella recipes

Minestrone in Minutes

by . Featured in NIGELLA EXPRESS
Print me

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 you're coldy (and if no child is eating this), I suggest you use the spiciest, hottest sauce you can find.

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 you're coldy (and if no child is eating this), I suggest you use the spiciest, hottest sauce you can find.

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.

Tell us what you think

What 8 Others have said

  • 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
  • A really love this kind of recipe, perfect!! and looks so Mmmmmm!!!. Thanks for all your ideas!!

    Posted by MacaRodriguez on 26th June 2012
  • this is even better if you have the time to add a couple of chopped up rashers of smoked bacon to the pan at the start.

    Posted by saraho2704 on 28th June 2011
Show more comments