Chunky minestrone soup

Chunky minestrone soup

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(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
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  • 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.

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Comments, questions and tips

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23rd Jan, 2014
Yum! Really delicious. I added a couple of fresh chillies, cubes of squash and left out the potatoes. For seasoning I added coriander fresh and powder and marjoram. And we love meat in my family, shredded chicken finished off the dish. True, portion guide is incorrect but it tastes delicious and a good chunky low fat soup. Will be a regular meal for my family.
TwinMummyMo's picture
7th Jan, 2014
Great recipe. Made when I was feeling tired and fed up after a long day. Was expecting it to be average but was really surprised. Delicious soup. Agree with other comments though. Way more than 4 portions, but that isn't a bad thing.
29th Dec, 2013
I didn't have any tomato purée so that might be why it wasn't particularly thick, but boy was it delicious! I used kidney beans instead of cannelloni/butter beans and I didn't have any cabbage but I also added a little splash of Chipotle Tabasco - heaven in a bowl.
CillaNeo's picture
28th Nov, 2013
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 :)
25th Nov, 2013
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!
26th Nov, 2013
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?
27th Oct, 2013
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.
17th Sep, 2013
Can this ministrone soup be frozen?
1st Jul, 2013
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.
25th Jun, 2013
This is the worst soup I have ever tasted in my whole entire life.


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