One pot, zero plan, surprisingly incredible soup

A throw-everything-in-the-pot minestrone that somehow always works

There’s something about a big pot of soup simmering on the stove that makes everything feel slower in the best way. This minestrone was one of those “throw everything in the pot” dinners that ended up being far better than expected. Full of vegetables, beans, kale and little sourdough pasta shells that soak up all the flavour, it’s the kind of meal that makes the whole kitchen smell incredible.

I topped mine with heaps of parmesan, fresh herbs and chilli flakes, and ate it with toasted sourdough on the side. A very happy weeknight.

One tip though — if you’re planning on leftovers, keep the pasta separate. Full recipe below.

---

Minestrone Soup

Ingredients:
Serves 4–5

• 1 leek, sliced (or 1 brown onion)

• 2 garlic cloves, minced

• 1 carrot, diced

• 1 zucchini, diced

• 1 celery stalk, diced

• ¼ pumpkin, diced

• 2 x 400g tins diced tomatoes

• 2 cups chicken bone broth

• 1 tin cannellini or kidney beans, drained and rinsed

• A generous handful of Tuscan kale, chopped

• Sourdough pasta shells

• Extra virgin olive oil

• Salt & pepper

To serve

• Parmesan

• Parsley or coriander

• Chilli flakes

---

Method:

1. Heat a generous drizzle of olive oil in a large pot over medium heat. Add the leek and garlic and cook for 2–3 minutes until fragrant.

2. Add the carrot, zucchini and celery and cook for 5–8 minutes until softened. Season well with salt and pepper.

3. Stir through the beans, canned tomatoes and bone broth. Bring to a boil, then reduce to a gentle simmer for 20 minutes.

4. Add the diced pumpkin and continue simmering for another 30–40 minutes, until soft and the soup has really developed its flavour.

5. In the last 15–20 minutes, stir through the kale and let it wilt down into the broth.

6. Meanwhile, cook the pasta shells until al dente. Divide between bowls and ladle the soup over the top.

7. Finish with parmesan, herbs and chilli flakes. Serve with crusty sourdough if you like.

---

Notes

I actually slow-cooked this for a couple of hours and the flavour was even deeper — but it’s absolutely not necessary if you’re short on time. A 45-minute simmer is more than enough.

And please — cook the pasta separately if you’re making this ahead. Otherwise it absorbs all the liquid overnight and you’ll end up with more of a stew than a soup. Not the worst thing in the world, but definitely not what we’re going for here.

Enjoy my loves!
Claud xxx