Chunky minestrone soup

Chunky minestrone soup

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(110 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 (148)

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.

Frantic Flapjack's picture
3

This was huge!! I didn't have a pan big enough to fit 2L of stock into so the result was quite thick. Also, I used spinach instead of cabbage. Good taste though.

liezeldutoit's picture
2

Too acidic and nothing special

thynk2much's picture
5

Adored this - fully agree that this makes 6 big servings or 8 normal ones. Agreed also that adding a pinch of dried chillies is a really nice enhancement to the tomato flavour!

linzylashes's picture
5

I tried this recipe tonight and im delighted with the results! Which is just aswell really given that I now have enough to feed a small army!It was certainly the perfect remedy to a cold and wet highland night! I also swapped the celery for 3 leeks and added an extra 2 tbl spoons of tomato puree to give a little more depth of flavour and colour. 5 out of 5 from a very fussy vege........

strawberry75's picture

This was a fantastic soup. My husband was feeling under the weather and I found this recipe...adapted it to what veg I had in. The whole family loved it. I will definitley be be making this again but with some chili flakes for that extra kick.

nicnaknoonah's picture

mmm yummy soup, even the not so enthusiastic husband loved it!

emma_kneller's picture
1

not good at all, very bland and it makes enough to feed about 10 not 4!

dogduck's picture

wot a soup or more like a meal made my own bread to go with this a bottle of red

little_jj's picture
5

Lovely soup, I would leave out the butter beans next time as I wasnt too keen but lovely, will make again and again x

kateslouise's picture

I added an extra tin of tomatoes to make less watery! Also used only one potato and added some turnip instead! Just lovely!

hellydilly's picture

Can you believe I made this in the heat of summer? I just really fancied some lovely tomatoey soup and it was a real winner. To begin with I fried some smoked bacon in the olive oil then added the processed vegetables. I also used 140g small macaroni instead of spaghetti and it really bulked it up.

I agree with the other reviewers about the quantities - I've tons left, and that's after lunch for 2, then my 2 kids having a massive bowl each for tea and I've just had another portion for lunch today!

h3llsb3lls's picture
5

This is a great soup, definitely feeds more like 8 than 4 and I too added an extra 1/2 ltr stock as it was too thick. I substituted the canellini beans for baked beans and the sauce from the beans really added to the flavour. well recommended!!

the-singing-chef's picture
5

oops ! I meant an extra 1/2 litre of stock. You definately don't need a whole one !!

the-singing-chef's picture
5

This is the 2nd time I have made this. The 1st time I found that, altho 2 litres of stock sounds alot, by the time it reduces, the soup at the end is quite thick. This time I added an extra can of tomatoes and an extra litre of stock and some chopped basil. Throw on the parmesan ......Perfect !

limefruitgum's picture
4

used red pesto as I was out of tomato puree. Definitely a handy after-work supper, so it suits me to make a large batch of it. :)

jessicagunn's picture

Using leeks instead of celery works brilliantly. A good grating of parmesan on the top also gives it the edge it needs.

stelaholder's picture
5

I used courgette insted of celery and added a sprinkling of sugar to reduce the acidity of tinned tomatoes. I also added chopped parsley at the end.
Really yummy.

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