Soups
Minestrone with cannellini beans & crusty bread
A thick Italian vegetable soup with cannellini beans, small pasta, tomato and spinach, finished with parmesan and served with crusty bread.
- 65 min · 25 min hands-on
- Serves 6
- Large saucepan or stockpot with lid, wooden spoon, knife
- Contains milk, wheat, gluten
- Vegetarian
- Complete meal
One serve gives you
Daily needs: Female 31–50- Protein 16 g · 19%
- Carbs 54 g · 61%
- Fat 8 g · 20%
- Fibre 11 g
Highest in this recipe
Black shows one serve; the rest of each bar is left for the day. * Partial ingredient data.
Ingredients
Weights for 6 servings. Per-serve nutrition stays the same.
- 25 g
- 150 g
- 150 g
- 120 g
- 12 g
- 2 g
- 40 g
- 400 g
- 600 g
- 900 g
- 250 g
- 250 g
- 400 g
- 120 g
- 120 g
- 1 g
- 40 g
- 15 g
- 240 g
Check product labels and cross-contact. Ingredient notes are not an allergy-safety guarantee.
Method
5 steps · about 65 min- Heat the olive oil in a large saucepan over medium heat. Add the onion, carrot and celery and cook for 10 minutes, stirring now and then, until soft and lightly golden. Add the garlic and oregano for 1 minute, then the tomato paste; stir for 1–2 minutes until it darkens slightly.
- Add the canned tomatoes, breaking them up with a spoon, then the stock, water, potato and pepper. Bring to the boil, reduce to a gentle simmer, partly cover and cook for 15 minutes.
- Add the zucchini, cannellini beans and pasta. Simmer, uncovered, for 12–14 minutes, stirring often so the pasta does not stick, until the pasta and potato are tender and the soup has thickened. Add a splash of water if it becomes stew-like.
- Stir in the baby spinach for 1 minute until just wilted. Take the pan off the heat and rest for 5 minutes; the soup will thicken a little more as it stands.
- Ladle into six bowls and top each with the grated parmesan-style cheese and torn basil. Serve with the crusty bread. Leftovers keep in the fridge for 3 days; reheat until steaming hot, adding water as the pasta absorbs liquid.
Add optional toppings or substitutions to your saved copy to include them in the calculation.
One serve gives you
Daily needs: Female 31–50- Protein 16 g · 19%
- Carbs 54 g · 61%
- Fat 8 g · 20%
- Fibre 11 g
Highest in this recipe
Black shows one serve; the rest of each bar is left for the day. * Partial ingredient data.
Calculation limitations
- Further heating in this recipe is not covered by the food record or a reviewed cooking factor. Reported contributions remain estimates.
Every nutrient, and where it comes from
152 nutrients and food components, and the ingredients that supply each one.
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Every vitamin, mineral, fat, sugar and amino acid in this recipe, per serve or for the whole batch, and which ingredients supply each one. Free, no card needed.
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About this recipe and its sources
Editorially reviewed for ingredient-method agreement, flavour structure, moisture control, practical timings and food-safety cues. Compound products and cross-contact remain label-dependent.
MorselMetrics kitchen ideas · MorselMetrics original recipe content
Original AI-assisted recipe development for MorselMetrics. Editorially reviewed. Nutrition calculated from attributed food-composition sources.
Calculation assumptions & recipe adaptations
Estimated from weighed edible ingredients using existing source-backed food records. Cooking changes without a supported model remain unadjusted; unknown nutrient values remain unknown.
- Olive oil: Whole-recipe edible weight.
- Brown onion, diced: Whole-recipe edible weight.
- Carrot, diced: Whole-recipe edible weight.
- Celery, diced: Whole-recipe edible weight.
- Garlic, crushed: Whole-recipe edible weight.
- Dried oregano: Whole-recipe edible weight.
- Tomato paste, no added salt: Whole-recipe edible weight.
- No-added-salt canned tomatoes, undrained: Whole-recipe edible weight.
- Reduced-salt stock: Whole-recipe edible weight.
- Water: Whole-recipe edible weight.
- Potato, peeled and diced: Whole-recipe edible weight.
- Zucchini, diced: Whole-recipe edible weight.
- Canned cannellini beans, rinsed and drained: Whole-recipe edible weight.
- Small dried pasta such as ditalini: Whole-recipe edible weight.
- Baby spinach: Whole-recipe edible weight.
- Ground black pepper: Whole-recipe edible weight.
- Parmesan-style hard cheese made with vegetarian rennet, finely grated: Whole-recipe edible weight.
- Fresh basil leaves, torn: Whole-recipe edible weight.
- Crusty white bread, 6 slices of about 40 g: Whole-recipe edible weight.
AFCD attribution, data & methods
Food matches used for nutrition
- Olive oil: Oil, olive
- Brown onion, diced: Onion, mature, brown skinned, peeled, raw
- Carrot, diced: Carrot, mature, peeled, fresh, raw
- Celery, diced: Celery, fresh, raw
- Garlic, crushed: Garlic, peeled, fresh, raw
- Dried oregano: Oregano, dried
- Tomato paste, no added salt: Tomato, paste, no added salt
- No-added-salt canned tomatoes, undrained: Tomato, whole, canned in tomato juice, no added salt, undrained
- Reduced-salt stock: Stock, liquid, all flavours, reduced salt, prepared
- Water: Water, tap
- Potato, peeled and diced: Potato, sebago, peeled, raw
- Zucchini, diced: Zucchini, green skin, fresh, unpeeled, raw
- Canned cannellini beans, rinsed and drained: Bean, haricot or cannellini, canned, drained
- Small dried pasta such as ditalini: Pasta, white wheat flour, dry
- Baby spinach: Spinach, baby, fresh, raw
- Ground black pepper: Pepper, black, ground
- Parmesan-style hard cheese made with vegetarian rennet, finely grated: Cheese, parmesan, fresh, regular fat
- Fresh basil leaves, torn: Basil, green, fresh, raw
- Crusty white bread, 6 slices of about 40 g: Bread, from white flour