Vegetable minestrone

By the GetYourMacros team · 24 September 2026

Seasonal vegetables cooked with borlotti beans and pasta.

• Time 55 min
• Course First course
• Diet Vegan
• Cuisine Italian
• Allergens gluten

Ingredients (1 serving)

• 180 g Canned borlotti beans (drained)
• 100 g Potatoes
• 60 g Carrots
• 80 g Zucchini
• 80 g Tomato passata
• 40 g Celery
• 30 g Pasta
• 8 ml Extra virgin olive oil

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Dice the celery, carrots and onion small and sweat them in the extra virgin olive oil over low heat for eight minutes.
2. Add the diced potatoes and zucchini and let them take on flavour for five minutes, stirring, so they pick up the base before any water goes in.
3. Pour in the tomato passata and cover with boiling water to two fingers above the vegetables, then salt.
4. Cook covered over low heat for thirty minutes: minestrone wants time rather than a high flame, or the vegetables fall apart without thickening.
5. Add the drained borlotti beans and crush some of them against the side of the pot: that is what gives body without any dairy.
6. Drop the pasta straight into the soup and cook it for its stated time, adding hot water if it dries out.
7. Let it rest off the heat for five minutes before serving, with a thread of raw oil on top.

Tips

• Crushing a handful of the beans is the trick that makes minestrone creamy with no added fat.
• It is better the next day: the pasta drinks up the liquid, so keep a little water aside to loosen it.

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