Fork & Pantry

Weeknight Minestrone

30 mineasy4 servingsvegetarian

Ingredients

  • Macaroni100 gOn hand
  • White beans1 can (400 g), drainedOn hand
  • Zucchini1 medium, dicedOn hand
  • Carrot2 medium, dicedOn hand
  • Onion1 medium, dicedOn hand
  • Canned tomatoes400 g canOn hand
  • Vegetable stock1200 mloptional
  • Parmesan20 g, gratedoptional

Missing badges reflect your pantry on the home page. Staples (salt, oil, flour…) count as on hand by default.

Steps

  1. 1

    Fry the onion, carrot and zucchini in olive oil until soft.

    6 min

  2. 2

    Add the canned tomatoes and the stock.

    1 min

  3. 3

    Simmer until the carrot is tender.

    12 min

  4. 4

    Add the beans and the macaroni.

    1 min

  5. 5

    Simmer until the macaroni is al dente.

    9 min

  6. 6

    Season with salt and black pepper.

    1 min

Cook’s note. Cooking the pasta in the soup itself is what makes the broth feel substantial.

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Written and tested by the Fork & Pantry team — not generated by an AI chat. Adjust times to your kitchen; cook meats to a safe internal temperature.