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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, questions and tips

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Comments (145)

macinnes48's picture
4

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
5

I included leeks as well as celery. My children loved it served with Parmesan.

mdej123's picture
3

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
4

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
5

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
2

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
3

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
3

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
5

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
4

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
5

Added some extra vegetables and, more importantly, baked beans!!! Lovely!

zippiepurplemonkey's picture
5

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

shiego's picture
5

Yummy! and I love it.

shiego's picture
5

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
5

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.

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