Chunky minestrone soup

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• Claire

  27 October 2012

  Claire rated this recipe

  

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• Marie

  02 November 2012

  Marie rated and commented on this recipe

  

  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.

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• Eccy

  14 November 2012

  Eccy rated and commented on this recipe

  

  I don't have a processor so I finely diced the vegetables. I only had dried cannellini beans so I soaked them overnight and cooked them for 40 mins before adding them to the soup in step 3... This turned out great and I made plenty so as to freeze some for another time. Just the thing for these cold, damp November days.

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• Eccy

  14 November 2012

  Eccy commented on this recipe

  I forgot to mention above that I used 4 oz of dried cannellini beans for this recipe.

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• Pottymandy

  16 November 2012

  Pottymandy commented on this recipe

  Absolutely fantastic dish... cooked it many times now but I do add chilli flakes to it,a yummy filling winter warmer.

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• Pottymandy

  16 November 2012

  Pottymandy rated this recipe

  

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• Manu

  04 December 2012

  Manu rated this recipe

  

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• sadkate

  10 December 2012

  sadkate commented on this recipe

  Grate some fresh parmesan on it for perfection. Great recipe. I tend to leave the soup shimmering a lot longer than ten minutes at the second stage. It makes a massive quantity.

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• David

  22 December 2012

  David commented on this recipe

  This was fantastic. I added some lemon thyme for a lovely fresh taste with a slight squeeze of lemon juice just before serving.

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• David

  22 December 2012

  David rated and commented on this recipe

  

  I added some lemon thyme and substituted the tomato puree for a tomato and basil pasta stir in sauce. Fantastic.

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• Amie_Dee

  29 December 2012

  Amie_Dee rated and commented on this recipe

  

  YUM! Perfect winter soup. A little too garlicky so I'd stick to one clove next time.

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• Sara

  03 January 2013

  Sara rated and commented on this recipe

  

  I decided to try this after enjoying my first bowl of tinned minestrone soup earlier this week. I had to use my stock pan (5lt size) but absolutely love the ease of making and the taste. I would make it again, but will be eating this for lunch at work for the next week - it made 10 bowls! Might leave it a month before going for it again ... :o)

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• schizopear

  13 January 2013

  schizopear rated and commented on this recipe

  

  surprisingly filling - a very hearty soup.

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• Princess Tam Tam

  27 January 2013

  Princess Tam Tam commented on this recipe

  It is really cold weather at the moment and I wanted a heart soup. This soup is delicious and so filling , my boyfriend asked for seconds! I used a little less water as I like a thicker soup, make about 6 servings for me.

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• Mrs. Watson

  29 January 2013

  Mrs. Watson commented on this recipe

  This truely is a great soup, altho I would cut the amount of potato to half as it is a bit stodgy with all the beans and pasta too. I also put in a good heap of mixed herbs. It also tastes better made with Ham stock. Enjoy

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• Mrs. Watson

  29 January 2013

  Mrs. Watson rated this recipe

  

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• rosiegirl

  28 March 2013

  rosiegirl rated and commented on this recipe

  

  This is the nicest thing I have tasted in a long time, really lovely

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• fairystoryteller

  22 April 2013

  fairystoryteller commented on this recipe

  I've reviewed this recipe in the past but I want to revisit and do it again! Just made this for a family supper with the addition of my younger daughter's vegetarian friend who lost her beloved nan last week. We are a second home / bolt hole at the mo and this recipe ticks so many boxes... tasty, comforting, nutritious, perfect....

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Ingredients

• 3 large carrots , roughly chopped
• 1 large onion , roughly chopped
• 4 celery sticks, roughly chopped
• 1 tbsp olive oil
• 2 garlic cloves , crushed
• 2 large potatoes , cut into small dice
• 2 tbsp tomato purée
• 2l vegetable stock
• 400g can chopped tomatoes
• 400g can butter or cannellini beans
• 140g spaghetti , snapped into short lengths
• 1⁄2 head Savoy cabbage , shredded
• crusty bread , to serve

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Difficulty and servings

Serves 4

Easily doubled

Preparation and cooking times

Prep 10 - 15 mins

Cook 30 mins

Vegetarian, Low-fat, Super healthy

Fibre, good source of iron, folic acid, 5-a-day

Ingredients

• 3 large carrots , roughly chopped
• 1 large onion , roughly chopped
• 4 celery sticks, roughly chopped
• 1 tbsp olive oil
• 2 garlic cloves , crushed
• 2 large potatoes , cut into small dice
• 2 tbsp tomato purée
• 2l vegetable stock
• 400g can chopped tomatoes
• 400g can butter or cannellini beans
• 140g spaghetti , snapped into short lengths
• 1⁄2 head Savoy cabbage , shredded
• crusty bread , to serve

Per serving

420 kcalories, protein 18g, carbohydrate 79g, fat 6 g, saturated fat 1g, fibre 16g, sugar 24g, salt 1.11 g

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