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

    Carrot

    ka-rot

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

  • 1 large onion, roughly chopped
    Onion

    Onion

    un-yun

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

  • 4 celery sticks, roughly chopped
    Celery

    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

    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

    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

    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)

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
5

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
5

I made this without the cabbage- it was very tasty!!

irmgard2's picture
5

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
4

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!

choccyaddict's picture
5

Super yummy and nutritious!

fairystoryteller's picture
5

This is delicious. But in our house we have renamed it 'Minestrone Stew' because it is very substantial and filling. Slightly fussy 11 year old became converted to cabbage and butter beans after eating this. Feeds 6 - 8 people easily and is wonderfully healthy but so tasty. Recommend you try it - it's a winner.

alimat's picture
3

Everyone's right about the portions, I got 10 healthy portions out of this so use a big pan!
I added basil and some Tabasco to gee it up, nice and wholesome comfort soup.

jo_ryan's picture

Followed the recipe exactly, just had a bowl for lunch. Had to add tabasco and lots of seasoning and still not as flavoursome as I would like. Hoping it tastes better tomorrow, as I have loads of it left!

slbsamantha's picture
4

a really hearty soup. easy to make and every last drop is eaten by all. Have to chop up the savoy small though to get past the kids.

csjohn's picture
5

I used whatever bits of veg I had in the fridge/freezer (courgettes, potatoes, carrot, peas, sweetcorn, mushrooms!) using smaller quantities as I only needed approx 3 servings. Only used 800 ml of stock & 3/4 of the tin of tomatoes so ended up with quite a thick tasty soup! Added salt, pepper & chilli flakes to season. Quick, easy, will make again.

littlelyn's picture

I have to agree with what has already been said, I found that my pan was just big enough and would serve more like 6 servings.
My 13 year old son and I both loved this recipe thou I added my own herbs and used wholemeal pasta twist to make a healthier version.
Thank you and looking forward to tying more of your recipes

annfield7's picture
4

I made this soup tonight for my husband and my tea, and also with a view to freezing for quick meals for my vegetarian son when he's home from uni' for the summer. It was absolutely delicious and I will definitely be making it again.

The only thing I found was that I diced the potatoes slightly bigger than must be needed, as they were slightly undercooked by the time the soup was ready. I had whizzed the rest of the veg in the food processor, so will have to cut down the size, of the, already finely diced, potatoes next time.

junkmale's picture
5

A firm favourite with our family. Very nice with sweet potatoes (instead of potatoes)

oopsydaisy's picture
4

I read all the comments but still tried to make it in just one pan. After step 1 I ended up putting about a third of the vegetables into a smaller pan, then added a third of stock and tomatoes in with it. I cooked it all the same, but only added step 3 to the larger pan.
I then used my hand blender to smooth the soup in the smaller pan, and added this in with the chunky mix in the large pan which made it much more soupy.
Lovely soup :)

hross2010's picture
3

This was really wholesome and satisfying - it went down well with my husband and also was enough to freeze for another night!

mr_rush's picture
5

Easy to make and very tasty. I added a bay leaf at the beginning and a red chilli when simmering to give it a little kick. Next time I won't use a food processor for the veg as I prefer mine more chunky.

aimeemacdn123's picture

Delicious! I'm overweight and constantly monitoring my calorie intake. Soups usually leave me unfulfilled but I've found this soup to be very satisfying.

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