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Chunky minestrone soup

Chunky minestrone soup

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(108 ratings)

Prep: 10 mins - 15 mins Cook: 30 mins

Easy

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
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Ingredients

  • 3 large carrot, roughly chopped

    Carrot

    ka-rot

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

  • 1 large onion, roughly chopped

    Onion

    un-yun

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

  • 4 celery sticks, roughly chopped

    Celery

    sell-er-ee

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

  • 1 tbsp 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

    Potato

    po-tate-oh

    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

    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

Method

  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.

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Comments (145)

CillaNeo's picture

Made this a few days ago, added a leek, and I used fresh tomatoes instead of tinned. It's delicious, and with so many portions I didn't have to cook for a few nights. Win win!
Making this again today as it was enjoyed by every member of the family :)

sadiemay87's picture

I made this soup yesterday exactly to the recipe - maybe my vegetables were abnormally large or something because I ended up with FOURTEEN portions (counting around 1/2-2/3 bowlful as one lunch portion). I'm not complaining as it looks really good and was really cheap to make, but you might want to check and revise the 'Serves 4'... Will be having this for work lunches for the next two weeks!

fingerlickin''s picture

I too followed the specified quantities but without too much careful measurement but then realised I could probably feed the street with the amount. It was delicious, especially as I added a little Harissa paste to heat it up slightly. Will it freeze or does the spaghetti break down on de-frosting?

jillybonbon's picture

Delicious! I halved the quantities, left out the potato and added a pinch of mixed herbs and a pinch of chilli flakes. I also added a leek, it's one of those soups you can adapt to whatever you have in the fridge.It was quite thick and I added more stock and tomatoes to the leftovers to thin it down. Served it with parmesan grated on top. Perfect soup for the winter nights.

dantia1's picture

Can this ministrone soup be frozen?

jennyh10's picture

Not a bad recipe but I made a few necessary tweaks to improve it.
I omitted the potato.
I used slightly less pasta.
I used spinach as I had no cabbage.
I added plenty of herbs; basil, oregano and marjoram.

This soup needs plenty of salt and pepper to season. To serve I added a little bit of pesto and grated parmesan cheese.
This made more like 6-8 portions.

Jamie.miller1112's picture

This is the worst soup I have ever tasted in my whole entire life.

fairystoryteller's picture
5

I've reviewed this recipe in the past but I want to revisit and do it again! Just made this for a family supper with the addition of my younger daughter's vegetarian friend who lost her beloved nan last week. We are a second home / bolt hole at the mo and this recipe ticks so many boxes... tasty, comforting, nutritious, perfect....

lilymay95's picture
5

This is the nicest thing I have tasted in a long time, really lovely

skigirl1025's picture
5

This truely is a great soup, altho I would cut the amount of potato to half as it is a bit stodgy with all the beans and pasta too.
I also put in a good heap of mixed herbs. It also tastes better made with Ham stock.
Enjoy

princesstamtam's picture

It is really cold weather at the moment and I wanted a heart soup. This soup is delicious and so filling , my boyfriend asked for seconds! I used a little less water as I like a thicker soup, make about 6 servings for me.

schizopear's picture
3

surprisingly filling - a very hearty soup.

dragonjnr's picture
5

I decided to try this after enjoying my first bowl of tinned minestrone soup earlier this week. I had to use my stock pan (5lt size) but absolutely love the ease of making and the taste.

I would make it again, but will be eating this for lunch at work for the next week - it made 10 bowls! Might leave it a month before going for it again ... :o)

amie_dee's picture
5

YUM! Perfect winter soup. A little too garlicky so I'd stick to one clove next time.

davidlove's picture
5

I added some lemon thyme and substituted the tomato puree for a tomato and basil pasta stir in sauce. Fantastic.

davidlove's picture
5

This was fantastic. I added some lemon thyme for a lovely fresh taste with a slight squeeze of lemon juice just before serving.

sadkate's picture

Grate some fresh parmesan on it for perfection. Great recipe. I tend to leave the soup shimmering a lot longer than ten minutes at the second stage. It makes a massive quantity.

pottymandy5's picture
5

Absolutely fantastic dish... cooked it many times now but I do add chilli flakes to it,a yummy filling winter warmer.

gladius's picture
4

I forgot to mention above that I used 4 oz of dried cannellini beans for this recipe.

gladius's picture
4

I don't have a processor so I finely diced the vegetables. I only had dried cannellini beans so I soaked them overnight and cooked them for 40 mins before adding them to the soup in step 3... This turned out great and I made plenty so as to freeze some for another time. Just the thing for these cold, damp November days.

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