Chunky minestrone soup

Chunky minestrone soup

  • 1
  • 2
  • 3
  • 4
  • 5
(111 ratings)

Prep: 10 mins - 15 mins Cook: 30 mins


Serves 4
The perfect solution to a cold night in? A warming bowl of this home-made chunky soup.

Nutrition and extra info

  • Fibre, good source of iron, folic acid, 5-a-day
  • Easily doubled / halved
  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal420
  • fat6g
  • saturates1g
  • carbs79g
  • sugars24g
  • fibre16g
  • protein18g
  • salt1.11g
Save to My Good Food
Please sign in or register to save recipes.


  • 3 large carrot, roughly chopped



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 large onion, roughly chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 celery sticks, roughly chopped



    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 garlic clove, crushed
  • 2 large potato, cut into small dice



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 2 tbsp tomato purée
  • 2l vegetable stock
  • 400g can chopped tomato
  • 400g can butter or cannellini bean
    Cannellini bean

    Cannellini bean

    can-a-leen-ee been

    Slightly kidney-shaped with squarish ends, cannellini beans are from Italy and are creamy white…

  • 140g spaghetti, snapped into short lengths
  • 1⁄2 head Savoy cabbage, shredded
  • crusty bread, to serve


  1. In a food processor, whizz the carrots, onion and celery into small pieces. Heat the oil in a pan, add the processed vegetables, garlic and potatoes, then cook over a high heat for 5 mins until softened.

  2. Stir in the tomato purée, stock and tomatoes. Bring to the boil, then turn down the heat and simmer, covered, for 10 mins.

  3. Tip in the beans and pasta, then cook for a further 10 mins, adding the cabbage for the final 2 mins. Season to taste and serve with crusty bread.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (148)

Jag221's picture

I usually double soup recipes which serve 4 to feed 4 adults for lunch for some of the week - made the mistake of not reading comments and doubled the recipe, now have huge culdron of soup to last about a month! Oh well, I will be freezing some. It's a nice soup but surprised it didn't have any seasoning other than S&P, next time I will add some Italian herbs, basil etc. A great healthy lunch to take to work though.

CarolinaFernandez's picture

Great recipe.
Very healthy. Can last a whole week (makes like 8 portions) so it is handy if you are dieting.
My variations:
I also added leek as it was sadly standing in the fridge. Replaced the cabbage with chinese cabbage and added half way through cooking as it was soft as I am not that keen on cabbage.
Cooking time was longer than what is mentioned but I suppose it depends on how big or how small you cut the veggies. But was expecting it anyway.

sunburntsteve's picture

Delicious.....but, the quantities seemed way too much. I used half of everything except 1.5L stock and stuck with the 400g tomatoes. Added a little Italian seasoning at the end. Result.

josie43's picture

yummy i added some fresh thyme and a little chilli and 2 bay leaves also cooked the cabbage when the stock etc went in, as my kids are not that keen and this way the cabbage was really soft and not that noticeable

lizleicester's picture

This is a nice way to use up an excess of veg. I used goose stock because it was a post-Christmas meal and that was what I had to hand. It will feed 4 x several times!!

debbymorgan's picture

My goodness, I wish I'd read this properly before starting. It was only when I got to measuring out the stock that I realised this wasn't going to fit in one saucepan (I always use for soups). I had to decant into another saucepan so that two full pans. Way, way too much.
Soup itself was fine - fairly tasty and enjoyable - but it actually serves 10 not 4!!

regal_ant's picture

Probably nearer serving 8 than 4, that's ok though, it tastes lovely

DeeshSear's picture

I don't like the idea of using processed vegetables. I would prefer to use organic, non-pesticide vegetation, vis-à-vis this recipe. Otherwise, I would say that this is without doubt the magnum opus of minestrone recipes.

LRizzyx's picture

Are you getting confused with the part where you put the veg into the 'food processor'?
This is simply a machine which cuts the veg into small pieces.
There is no mention in the ingredients of any pesticide veg! Buy whichever veg you feel comfortable with and I am sure the result will be amazing!

HV1's picture

What do you mean? There are no processed veg in it, just fresh.

suzanne robb's picture

My partner wasn't so keen on the recipe idea but we both loved it - a hearty meal which goes a long way!

deedeeandme's picture

Not a fan of Minestone but thought I would try to please my Hubby who is. Yet again, another GF success! I also halved the quantities and found there was still enough to feed 6 ppl. The only thing I would change next time is to maybe add spinach rather than cabbage. If adding savoy cabbage next time, I would rather add it with the pasta and beans to properly cook down as savoy can be quite a touch texture. Anyhow, it had great flavours and it went down very well with my Portuguese in-laws!!! (Oh yes, and I also added 2 heaped teaspoons of pesto just out of curiosity!) Yum!!

harj82's picture

i made this the other night as I try to soup once a week, I added extra garlic (2 cloves) and a chilli (just 1). it was a lovely!. really warming and even enough to freeze 2 batches.yummy!!

mfgoodfood's picture

I've just made this in a hurry as my sister is coming round for tea. It is absolutely delicious and makes two large saucepans, full of soup. Such simple ingredients. I reduced the pasta slightly (gluten free for me), added a small pinch of chilli flakes and curly kale instead of savoy cabbage - it is thick and chunky but unlike other reviewers I haven't found it un-soup-like. So pleased to have discovered this recipe.

KirstyB17's picture

Just made this. Did it so it serves two. I really like it. Added a sprinkle of mild curry powder, salt and pepper. Really like it. Will make it for the whole family next time xx

AnnaL's picture

Amazing soup! Highly recommend

dwatson27's picture

Forgot to rate :) five stars

dwatson27's picture

Cooked a few days ago and enjoyed. It was even tastier the following day!

Cooking Freak's picture

Mmmm very tasty will be making this again when we're got through the one I've just made. Certainly makes more than 4 portions!

SpicyNoodle333's picture

This is a very tasty dish! with lots of lovely nutritious ingredients,
I halved the amount of ingredients used and it still made a huge pot that would serve at 6 people.


Questions (1)

HannahSmith11's picture

I've just cooked up this delicious soup but have masses left. Is it possible to freeze the remainder?

Tips (4)

macinnes48's picture

Lovely soup and the flavour improves if left for a day

carawj's picture

I added some extra garlic, and a bit of cumin, coriander and paprika, which gave it loads of flavour!

Cooking Freak's picture

I had a go at freezing a portion of soup and the taste was still fab. I've now made another batch and managed to make 10 portions out this recipe. I've stuck them in the freezer for work, that's my lunch sorted for the next 2 weeks!

paulaq's picture

Nice with spicy chopped chorizo sausage or if you like it with even more heat add a few dashes of tabasco sauce.