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)

smidgekat's picture

I have just made this. I added lots of chilli to give it a kick and it is great. Definitely enough to serve about 8 though!!!! I used whole wheat penne in place of the pasta as I had some needed using and it is fab. Also it really is a meal in itself and very economical to make. I will definitely make it again:)

stebunting's picture
4

Get a big pan

djjackson's picture
5

Really nice, will make again soon

lilymayrose's picture

This is a favourite in my house. There's always plenty to go round and much disappointment when it's all gone. I've been cooking it since it was first published over a year ago, and the only thing I've changed is the quantity of pasta - I've halved it. We sprinkle it with grated mature cheddar cheese that adds a gooey yumminess... I've made myself hungry now.

patthomas's picture
5

A wonderful, easy, tasty soup. Yes it makes loads, I had to use my large stockpot to make it. I had to put in more stock to make it more like a soup. I always add dried basil for flavour & sometimes add a couple of finely chopped leeks when I add the cabbage. It serves at least 8 hungry people! Popular with all of the family.

sljohnston's picture
5

This is a fabulous soup! I've been practically living off it for the past month, I've made it that often. The recipe makes A LOT. Our cans of tomatoes are larger than 400g so I just put the whole thing in plus extra tomato paste for a more punchier flavour. I also add oregano. Great, healthy recipe for these cold wintery days!

littlemissmaccas's picture
4

I have just made this today, really nice although a little bit bland for my taste. I found the soup very chunky with not much liquid. I have added some chicken stock, celery salt and a large spoon of green pesto. It is now much more to my liking. This will be lunch for tomorrow and I will have loads left to be frozen for other days. A good chunky soup for winter. I will be doing again in the future. I also thought the spaghetti needed cooking longer than recipe stated as per other comments.

holland1's picture

Really fab and very cheap and filling. I added a little of 'very lazy' red chillies from the jar to give a boost.

belease's picture
4

Prefer a more soupy minstrone, so I added more stock to it - it was tasty and very filling. Made a huge amount!

oceandunes's picture
4

I made this for my vegetarian friend who had just had a baby in January. She and her husband said it was fantastic and there was plenty to freeze for another time. I used small pasta shells instead of spaghetti and omitted the cabbage. With crusty bread it was a filling and healthy meal. Very inexpensive to prepare.

helen8283's picture

Absolutely delicious and will become a regular in my household!

lucy99's picture

fantastic soup, my kids will eat it, and they don't like soup! My mum, who is on her own now, makes this a lot. A lot of nutrition in a bowl! I fry smokey streaky bacon and add it for extra flavour.

racheleleri's picture
5

I found this recipe off a google search and enjoyed it so much I now use the site all the time. Excellent

paddygas's picture
5

Very easy to make, it lasted for a few days, found it a very thick soup that was very enjoyable to eat. The pasta needed longer in the pan to be cooked than stated, great result though

petesfanny's picture
5

Absolutely delicious. Very easy to make. Will make again.

julescools's picture

this has become a regular meal for us now! so simple, and for my fussy kids who dont like chunks, i separate some before adding the pasta and blend it! they know the veg is in there but cant see it !! no easier way to give them there five a day !!

astridmoore's picture

Why not try adding a chunk of Parmasan cheese rind to the pan, bits of the cheese melt off and the rind give the soup a fantastic flavour. Its just wonderful. Dont forget to remove the chunk of rind before serving.

tazzypup's picture
5

Excellent recipe - I added a small glass of red wine & basil leaves with the tomatoes

mumoffour's picture
5

Fab quick and easy soup-it does make absolutely loads-luckily I have a large stockpot!!Didn't have any cannellini beans so substituted kidney beans instead and it was lovely.I also chopped the veg by hand which was fine.

rachelhighsted's picture
5

I too have made this soup many times and agree that it serves much more than 4. Everyone says they love it and it's become a favourite. It's so quick and easy to do if you're in a hurry. It's such a bonus that the recipe makes so much as it freezes really well.

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