Chunky minestrone soup

Chunky minestrone soup

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(111 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, questions and tips

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shiego
3rd Jan, 2012
5.05
easy to do, and delicious to the taste... w
janfoweraker
1st Jan, 2012
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
28th Dec, 2011
5.05
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
18th Sep, 2011
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
21st Feb, 2011
5.05
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
14th Feb, 2011
5.05
I made this without the cabbage- it was very tasty!!
irmgard2
9th Feb, 2011
5.05
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
29th Jan, 2011
4.05
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
28th Jan, 2011
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
6th Jan, 2011
5.05
Super yummy and nutritious!

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