Chunky minestrone soup

Chunky minestrone soup

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(104 ratings)

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Cooking time

Prep: 10 mins - 15 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

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

Nutrition per serving

kcalories
420
protein
18g
carbs
79g
fat
6g
saturates
1g
fibre
16g
sugar
24g
salt
1.11g
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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
  • 1⁄2 head Savoy cabbage, shredded
  • crusty bread, to serve

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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.

Recipe from Good Food magazine, November 2007

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Comments

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lilymay95's picture
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This is the nicest thing I have tasted in a long time, really lovely

skigirl1025's picture
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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
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surprisingly filling - a very hearty soup.

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

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

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

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

gladius's picture
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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.

macinnes48's picture
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Lovely soup and easy to make but totally agree re quantity. I will be freezing it in lunch-sized batches. I didn't have beans so upped the quantity of pasta and used mini macaroni pasta. I also added oregano and used curly kale as the greenery. I would also agree with a previous comment that it does take longer to cook than is stated.

prince_r's picture
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I included leeks as well as celery. My children loved it served with Parmesan.

mdej123's picture
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This soup was very easy to make, it did taste nice but was far too thick for me, my guests were not overly impressed with the dish either. Shame really as I was really looking forward to it. Would not make again.

jennybeggs's picture
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Delicious soup, but like other reviewers found that mine ended up almost solid! Next time I will use half the amount of pasta, and maybe one potato.

tina1974's picture
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This was so yummy..... I did add another couple of tablespoons of tomato puree but I think my tinned tomatoes were basic ones and that's why I needed to do this. I also added some bacon, and it was delicious, everyone loved it.

nathaliewportman's picture
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I halved the ingredients and added more stock (1.5 ltr or more) and tomato. It came out nice enough but more like a dry stew than a soup. I guess pasta, beans and potato all suck up liquid. Even halving the ingredients made a pot of soup or shall I say "stew" enough for more than 4 adults. I found it rather bland so I added oregano, mixed dried herbs, worcestershire and other seasonings.

nikkinoodle40's picture
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Don't get me wrong I don't think this is poor recipe, to the contrary it's not, as minestrone recipes go, we're just not lovers of minestrone as a family. Bought a savoy cabbage from the local farmers market and needed a recipe to use it. Ended up using the whole cabbage, would've been nicer with half. Recipe turned out well but have a nicer recipe in one of my books.

juliet6766's picture
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Nice recipe but makes far more than the 4 servings suggested, especially since it takes 2 litres of stock... more like 8-10!

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