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How to make a classic Italian soup: Minestrone, mixed vegetable soup with rice (or pasta).

Course Main
Cuisine Italian
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 4
Author Manuela Zangara


  • 250 gms – 8.5 oz. pumpkin cubed
  • 2 medium potatoes cubed
  • 1 onion roughly chopped
  • 1 stalk celery chopped
  • 1 zucchini sliced
  • 1 head of broccoli chopped
  • 125 gms – 4.5 oz. white or Borlotti beans, tinned and rinsed
  • 1 handful baby spinach
  • 1 carrot sliced
  • 2 tbsp tomato puree
  • Water
  • Salt to taste
  • 10 tbsp Italian rice I use Arborio
  • Extra virgin olive oil
  • Pecorino Romano or Parmigiano Reggiano, finely grated, to serve


  1. Put all the ingredients (apart from the rice and extra virgin olive oil) in a pot.  Add enough water to cover the vegetables (you can add more at a later stage, if required).
  2. Cook, uncovered, on a medium flame for 30 minutes.
  3. Add the rice and cook for a further 15 to 20 minutes or until the rice is cooked, but still al dente.
  4. Serve warm with a drizzle of extra virgin olive oil and grated Pecorino Romano (optional).