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Chunky Minestrone soup

Minestrone soup in bowl

Chunky Minestrone soup

Name: Chunky Minestrone soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: 3 large carrots roughly chopped; 1 large onion roughly chopped; 4 celery sticks, roughly chopped; 1 tbsp olive oil; 2 garlic cloves crushed; 2 large potatoes cut into small dice; 2 tbsp tomato purée; 2l vegetable stock; 400g can chopped tomatoes; 400g can butter or cannellini beans; 140g spaghetti snapped into short lengths; ½ head Savoy cabbage shredded; crusty bread to serve

Good Food team

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Serves 4

Easy

Prep: 10 mins - 15 mins

Cook: 30 mins

A star rating of 4.5 out of 5.195 ratingsRate

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Our easy minestrone soup makes a filling lunch or a satisfying supper, served with fresh bread. This simple bowl of goodness is packed with nutritious veg

Easily doubled

Easily halved

Freezable

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

3 large carrots

roughly chopped
1 large onion

roughly chopped
4 celery

sticks, roughly chopped
1 tbsp olive oil
2 garlic cloves

crushed
2 large potatoes

cut into small dice
2 tbsp tomato purée
2l vegetable stock
400g can chopped tomatoes
400g can butter or cannellini beans
140g spaghetti

snapped into short lengths
½ head Savoy cabbage

shredded
crusty bread

to serve

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Nutrition: per serving

kcal420
fat6g
saturates1g
carbs79g
sugars24g
fibre16g
protein18g
salt1.11g

low

Method

step 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.
step 2

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

Recipe from Good Food magazine, November 2007

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A star rating of 4.5 out of 5.195 ratings

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