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Summer Minestrone Soup | Easy Pasta Recipes

Summer Minestrone Soup | Easy Pasta Recipes

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Pasta, Side Dishes, Soups
Servings 4
Calories 125 kcal


  • 50g (small dried pasta shapes, such as anellini or fedelini) Pasta
  • 1 tablespoon Olive oil
  • 1 red, chopped Onion
  • 1 clove, finely chopped Garlic
  • 2 Celery Stalks, thinly sliced 150 g baby carrots, thinly sliced
  • 2 coarsely chopped Plum Tomatoes
  • 1.25 litres stock vegetable
  • 150g thinly sliced runners beans
  • 2 tbsp (fresh) pesto
  • Salt
  • freshly ground Black Pepper
  • freshly grated parmesan


  • #This is a very light, fragrant version of a soup that can sometimes be rather heavy. It has added sparkle thanks to the last-minute addition of fresh pesto.# Bring a large saucepan of salted water to the boil. Add the pasta and cook until al dente, or according to the instructions on the packet. Drain well.
  • Meanwhile, heat the oil in another large saucepan, add the onion and garlic and cook gently for 3 minutes. Add the celery and carrots and cook for a further 2 minutes. Add the tomatoes and cook for 2 minutes.
  • Add the stock and beans, bring to a boil, then simmer for 5-10 minutes, until the vegetables are cooked and tender.
  • Add the drained pasta, stir in the pesto, and season to taste. Divide between 4 bowls, sprinkle with Parmesan, then serve.
    Summer Minestrone Soup-Easy Pasta Recipes-soup minestrone recipe
Keyword Pasta recipes, Soup recipes

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