Chunky minestrone soup

Chunky minestrone soup

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(105 ratings)

By

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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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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!

scatcat's picture
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Love this soup. It has become a regular favourite and freezes well. It easily serves six as a main meal. I add parsnip, extra beans or chickpeas to replace some of the potato and use egg noodles as they are easier to break than spaghetti.

foodie64mum's picture
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Very healthy and full of vegetables but not quite as tasty as Mary Cadogan's Winter Minestrone on this website. The portions are generous - it needs a very big saucepan!

lindabubbajam's picture

Really nice soup,I added a tin of spicy mixed bean salad and the juice and a little mixed herbs and four bay leaves,Lush!

omenman's picture

Cooking it now and tastes lovely and I noticed NO ADD SALT !!!

omenman's picture

Cooking it now and tastes lovely and I noticed NO ADD SALT !!!

judithsimpson's picture

Have to agree with Jan (1st Jan 2012) about the pasta absorbing all of the liquid. If you don't eat the soup the minute it's ready, the pasta swells so much you're left with a thick gloop. Will try making it again with half the quantity, so latecomers can be fed too.

guffychild's picture
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Added some extra vegetables and, more importantly, baked beans!!! Lovely!

zippiepurplemonkey's picture
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A huge hit with the family and so easy to make. Super cheap too!

shiego's picture
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Yummy! and I love it.

shiego's picture
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easy to do, and delicious to the taste... w

janfoweraker's picture

Great soup and the pesto addition was lovely. I also added a large teaspoon of dried oregano as I felt it needed something else. However, if left too long the pasta absorbs all the liquid. As it makes such a lot, I freeze the soup into separate portions without the pasta and add as required when reheating.

LauraTerry's picture
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Easy recipe! Great for a cold Canadian winter to warm the bones. I didn't use the food processor (can't be bothered to get it out and wash it...). Sprinkled generously with parmesan cheese, and served with warm Ciabatta. Certainly made way more than 4 servings, as most people have agreed. That's a bonus for the deep freeze. We'll make this many more times, I am sure.

onekeencook's picture

This was really fun and satisfying to make, and tasted loads better than ready-made versions - cheaper, too. I used what I had so substituted chickpeas for the beans and curly kale for the cabbage. I also added half a de-seeded red chili and some pancetta cubes at the start. One of those recipes I think I'll be able to make again and again and adapt to what's at hand.

heathcliffe's picture
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Fantastic recipe and always enjoyed in our house, even by someone who said they didn't like Minestrone! More than enough for 4 people and very filling, so quite often freeze half of it. Have added parmesan crust while cooking, gives it extra depth.

shaz_kowalski's picture
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I made this without the cabbage- it was very tasty!!

irmgard2's picture
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This soup is so delicious, it doesn't matter if it contains meat or not. A big pot makes enough for a week of lunches, which is what I mainly made it for, but we also enjoyed it a couple of times for dinner with fresh bread. I can't wait to make this again!

svanna's picture
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I know it slightly detracts from the vegetarian and super healthy aspect of the soup but if you add chorizo then it becomes even more delicious.

Also, I don't have a blender so I chop the veg which makes it even more nice and chunky. Delicious!

phillipatoppin's picture

great suggestion from someone here below to add the pesto - definately needs it, i wouldn't say it tastes like minestrone without it! 2-3 tablespoons i'd say. Great soup!

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