Minestrone is that dish that every family seems to make a little differently, just like pesto, lasagne or potato salad.
Mine probably isn’t the most traditional version either. This recipe actually came together while I was walking through the pantry and looking in the fridge, using ingredients I almost always have on hand.
Roasting the peppers first adds sweetness and depth, pearl couscous makes it a little heartier, and a generous handful of fresh herbs keeps everything tasting fresh. Finished with a herby yoghurt, it’s the kind of soup that’s simple enough for a weekday but special enough to serve to guests.
Sometimes the best recipes aren’t planned. They simply happen because you open the fridge and start cooking.
🍲 Minestrone
Ingredients
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2 celery stalks, finely diced
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2 carrots, finely diced
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2 shallots, finely diced
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3 garlic cloves, minced
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4–5 sun-dried tomatoes, finely chopped
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2 tbsp tomato purée
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1–1.2 L vegetable stock
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1 tsp white wine vinegar
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150 g pearl couscous
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1 can butter beans, drained
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fresh oregano (optional)
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olive oil
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salt
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black pepper
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1 tsp cornflour (optional)
🌶️ Roasted Peppers
Ingredients
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2 red peppers
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4 garlic cloves (skin on)
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olive oil
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salt
Method
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Cut the peppers into large pieces and place them on a baking tray.
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Add the whole garlic cloves, drizzle everything with olive oil and season with salt.
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Roast at 200°C for 20–30 minutes, until the peppers are lightly charred and the garlic is soft.
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Squeeze the roasted garlic out of its skins and set aside.
🌿 Herb Mix
Ingredients
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dill
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chives
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chervil
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parsley
Method
Finely chop all the herbs and divide them into three equal portions:
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one for the soup
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one for the herby yoghurt
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one for finishing
🥣 Method
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Heat a generous drizzle of olive oil in a large pot.
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Add the celery, carrots and shallots, and cook gently until softened.
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Stir in the garlic and cook for another minute.
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Add the chopped sun-dried tomatoes and cook for 1–2 minutes.
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Stir in the tomato purée and cook for 4–5 minutes, until it darkens slightly and becomes sweeter.
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Pour in the vegetable stock.
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Add the white wine vinegar and bring everything to a gentle simmer.
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Cook for about 10 minutes.
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Add the pearl couscous and cook it directly in the soup.
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Add the fresh oregano, if using.
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Stir in the roasted peppers and roasted garlic.
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Add one-third of the chopped herbs.
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Simmer until the pearl couscous is almost tender.
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Fold in the butter beans and cook for another 3–4 minutes, just until heated through.
👉 If you prefer a thicker consistency, stir in a little cornflour mixed with cold water.
🥣 Herby Yoghurt
Ingredients
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200 g Greek yoghurt
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one-third of the chopped herbs
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juice of ½ lemon (optional)
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lemon zest
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salt
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black pepper
Method
Mix everything together until smooth and creamy.
🍽️ Finish
Method
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Ladle the minestrone into bowls.
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Add a generous spoonful of the herby yoghurt.
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Finish with the remaining fresh herbs.
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Drizzle generously with good extra virgin olive oil.
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Serve with toasted sourdough.
🔄 Variations
This recipe also works beautifully with:
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giant beans
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chickpeas
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orzo instead of pearl couscous
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courgette
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spinach
✨ 3xT — Tips, Tricks & Twists
Tip: Roast the peppers instead of cooking them in the soup.
They become sweeter and add much more depth to the broth.
Trick: Cook the tomato purée and sun-dried tomatoes together. 🍅
Giving both a few extra minutes in the pan creates a richer, deeper tomato base with plenty of natural umami.
Twist: Herby yoghurt. 🥣
A spoonful on top makes the soup creamier and adds a fresh contrast to the rich tomato base.
Bonus: Add a splash of white wine vinegar. 🍶
A small amount of acidity brightens the tomato base and balances the sweetness of the roasted peppers.
Pa dober tek! 🧑🍳
