Minestra con Pasta e Verdure Arriostite | Minestra with Pasta and Roasted Vegetables

We made a lot of minestrone soups this Winter – hearty vegetable soups fortified with dried beans and pasta.  Minestrone is that perfect, soupy blend, often with vegetables. It is a bowlful of goodness that leaves one sated and nourished, and feeling happy and content, at any time of the year.  No one can resist a good minestrone.

In this version, the vegetables are roasted before the soup if made with cannellini beans and vermicelli pasta. It is another incredibly delicious variation on a theme – the vegetables are a seasonal mix so that soup can be made at any time of the year.

We will often make a minestrone on the weekend in Winter – it is so hearty that a bowl of soup, some crusty bread and a simple salad is all that is needed for Wintery Weekend dinners. We are taking our inspiration from Ursula Ferrigno’s books.

Similar dishes include Tiny Pasta in Broth, Geonese Minestrone, Lentil, Barley and Vegetable Soup, and Italian Farmhouse Vegetable Soup.

Browse our Minestrone Soups, all of our Soups and all of our Italian dishes. Or explore our Late Autumn recipes.

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Tiny Pasta in Broth

Italian soups are pretty much ignored outside of Italy. While we are very familiar with all sorts of pasta dishes, the breads of Italy and some vegetable dishes, few soups besides minestrone have gained traction.

Today this is a very simple soup – one made with tiny pasta and broth. Gentle, Wintery and flavoursome, it can be made with a dark broth or one with a tomato base.

Similar recipes include Pasta and Peas, Pasta with Avocado, Vermicelli with Charred Broccoli, Chickpea and Orzo Pasta Soup, and Borlotti Bean and Pasta Minestrone.

Browse all of our Italian recipes and all of our Soups. Or explore our Early Autumn dishes.

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Borlotti Bean and Garlic Soup

In Tuscany this is a  popular soup that is often served in the olive harvesting season so that the emerald green, grassy and fruity new olive oil can be drizzled liberally over the soup and on toasted bread. When making this soup, try to find the best tasting olive oil that you can.

Similar recipes include Minestrone, Cauliflower Soup with Almonds, and Creamy Kohlrabi Soup.

Browse all of our Soups and all of our Borlotti Bean recipes. Or check out our Early Autumn feasts.

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Pasta e Fagioli

I love a good Italian Bean and Pasta dish – either soup or pasta with a beany “ragu”. This has to be my favourite so far. It is a dish that could pass for either a soup or pasta course. Rich and delicious, it is definitely a Winter dish.

The key to this dish is the soffritto—a mix of aromatic vegetables, finely chopped, and slowly cooked. It takes some time – about 20 mins – to sweat down the vegetables until they are completely softened before letting them take on any colour. You’ll be surprised by how much richness it adds to the dish.

Similar recipes include Tiny Pasta in Broth, White Beans and Pasta in a Beautiful Broth, Borlotti Bean and Garlic Soup, and Vermicelli with Charred Broccoli.

This recipe is adapted from Where Cooking Begins. Similar recipes include, Minestra di Pasta e Fagioli Borlotti, Zuppa de Fagioli, and Minestrone alla Genovese.

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Minestrone di Pasta e Ceci | Minestrone with Pasta and Chickpeas

I have always loved pasta with chickpeas – a pretty classic dish in this household. There is something about the texture of the chickpeas with the pasta that is wonderful. And of course a pasta dish seems really healthy with all those chickpeas.

This recipe brings pasta and chickpeas together again, this time in a classic Minestrone. Use smaller pasta for this soup – small shells or small rounds of pasta like anelli or ditalini.

Similar recipes include White Beans and Pasta in a Beautiful Broth, Genoese Minestrone, Borlotti Bean and Pasta Soup, and Chickpea and Parsley Soup with Turmeric.

Browse all of our Minestrone recipes and all of our Soups. Or explore our Mid Winter dishes.

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Broccoli and White Bean Soup with Rosemary

I have been lying in bed this morning – a cold morning of Autumn where it is nice to be sipping coffee and reading under the warm blankets. I have been watching the sky as I read, wondering what kind of day it will be, and it has varied from bright blue and cloudless, to dark and stormy, and back to few clouds and a bright blue sky. Such are the joys of our Australian weather. We watch the sky in Summer to see what heat levels we need to endure during the day, in Autumn we watch the sky for much needed rain, in Winter it is about how cold and wet it will be, and in Spring we wait for the first warm to hot day to arrive.

So it is nearly Winter and the soup pot has emerged from the depths of the cupboard again. We made an awesome spicy tomato soup the other day, quite Indian in style, and today we turn towards Italy and the simple but awesome products that come out of kitchens. I have heard the food of Tuscany particularly is called Poor Man’s Food, that is, food that is made from locally grown produce without fanciness or pretension. Exactly my kind of food. I remain a country girl at heart despite living in various cities for the majority of my life. The influence of those first 15 – 20 years never leaves you.

I have roasted the broccoli in this dish, but you can just add it to the onions if you prefer to skip that step.

Similar dishes include Pan Roasted Broccoli, Broccoli and Chickpeas, Greek White Bean Soup, and White Bean and Leek Soup.

Browse all of our Soups and all of our Broccoli dishes. Or explore our Late Autumn food.

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Minestrone alla Genovese | Genoese Minestrone with Pesto

How most excellent is pesto and its cousin pistou swirled into vegetable soups! We do it in our 13 Treasure Happiness Soup, so called because it brings a sense of joy and happiness to anyone who eats it. More correctly it is a Provencale Vegetable Soup.

Our soup today is one of the Italian ones that combines pasta and dried beans, a classic soup pairing, with vegetables. The pasta used can be Vermicelli or Maltagliati – the irregular shapes of pasta designed to go into soups. A hand made pesto crowns the soup and is swirled through the soup before eating – a process that adds to the joy of hot soup on a cold day.

Similar Soups include Tiny Pasta in Broth, 10 Min Broth and Bits Soup, Minestrone with Pasta and Chickpeas, 31 Soups for Winter, 13 Treasure Happiness Soup, and Chickpea and Butterbean Noodle Soup.

Browse our Minestrone Soups and all of our Soups. Our Italian dishes are here. Or explore our Late Autumn dishes.

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Minestra di Pasta e Fagioli Borlotti | Italian Borlotti Bean and Pasta Soup

What is a Minestra? Minestra predates zuppa (another type of Italian soup) by a few centuries. Derived from the Latin ministrare, meaning to administer, the word reflects how minestra was served from a large bowl or pot by the figurehead in the household. Minestra was traditionally the principal – and often the only – dish served in a meal.

Today it is a rather umbrella term referring to a first course of vegetables, legumes, pasta or rice cooked in a stock.  Minestrone is one of many minestra soups. Regional variations abound but a minestrone always includes a vegetable that will thicken the soup, such as fresh or dried beans, potatoes or pumpkin. It must also include pasta or rice. Our soup today is a type of Minestrone (Minestrone di Fagioli or Minestrone di Pasta e Fagioli), one that does not include a large variety of vegetables. You will find similar soups under many different names as your browse the internet.

Similar dishes include Borlotti Bean and Garlic Soup, Minestrone with Pasta and Chickpeas, 31 Soups for Winter, Greek White Bean Soup, Dried Fava Bean Soup, and Turtle Bean Soup.

Browse all of our Soups and all of our Italian dishes. Or explore our Late Autumn recipes.

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Chickpea and Orzo Pasta Soup

Chickpeas combined with orzo (rice shaped pasta), other pasta or rice is quite common in Italy, Spain and Greece. The dishes are usually simply cooked, perhaps with one herb or spice addition. Garlic, saffron, rosemary and hot peppers are quite common choices.

Today we have a soup with chickpeas and orzo, flavoured with rosemary. It is a simple, rustic and delicate soup, meditative to eat and quiet in its flavour profile. But bang full of nutrition and so very enjoyable. It can be a meal in itself, perhaps with a green salad and crusty bread to follow.

Similar recipes include Potato and Chickpea Soup with Greens and Tahini, Spinach and Toasted Orzo, Orzo and Eggplant Bake, 10 Min Broth and Bits Soup, Chickpea and Parsley Soup with Turmeric, Chickpea and Carrot Salad, Falafel, and Rice and Orzo.

Browse all of our Orzo dishes, and all of our Pasta recipes. Our Chickpea dishes are here and Greek recipes here. Or browse our Early Spring collection of recipes.

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Zuppa di Zucca | Italian Pumpkin Soup

Today’s recipe is another Pumpkin Soup. This one is Italian in origin, with  potatoes and cannellini beans. It is a beautiful and velvety soup.

Actually, I am famous amongst my friends and family  for Soupe au Potiron and it remains my favourite Pumpkin Soup! However, I also love a little variety. I served it for my friend Angela recently, when she visited one day, after which we walked into the Botanical Gardens. She is a connoisseur of my Pumpkin Soups, and loved this one.

Make today’s recipe in very cold weather, and enjoy it with crisp crunchy bread! This recipe has been around in our Winter kitchen for many, many years, and the original inspiration came from the River Cafe Cookbook.

Similar recipes include Pumpkin Soup with Lentils, Minestra di Pasta e Fagioli Borlotti, Celeriac Soup with Cheese Croûtes, Soupe au Potiron, Pumpkin Soup with Red Peppers, and Adzuki Bean, Pumpkin and Barley Soup.

Browse all of our Pumpkin recipes, and our Soup recipes Our Italian recipes are here. Or check out our easy Mid Winter recipes.

This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2006.  You can find other recipes from that blog in our Retro Recipes series.

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