Minestrone in Minutes
by Nigella. Featured in NIGELLA EXPRESSIntroduction
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.
Ingredients
Serves: 2-3
- 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
- Drain the beans and put them into a saucepan with the pasta sauce and hot stock.
- Bring the pan to the boil and then add the ditalini, cooking according to the instructions on the packet.
- 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.
- Drain the beans and put them into a saucepan with the pasta sauce and hot stock.
- Bring the pan to the boil and then add the ditalini, cooking according to the instructions on the packet.
- 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.
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Show more commentsIn a word - luscious. Thank you Bruno.
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.
Stick a parmesan rind or two in and/or an anchovy or three and have them queuing.
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.
Absolutely yummo!
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!
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.
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.,
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.
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
Add celery to make this even more delicious!
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.