Chunky minestrone soup

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Good Food

46 ratings

Recipe by Good Food

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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.

Per serving

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

'We really enjoy soups and this one was great, with good flavours and texture - honest, wholesome, wintry food. I grated over some parmesan before serving.'

Latest comments and suggestions

Results 41-60

• Gemma

  28 September 2008

  Gemma rated and commented on this recipe

  

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

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• katharine

  01 November 2008

  katharine commented on this recipe

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

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• Miss G

  18 November 2008

  Miss G rated and commented on this recipe

  

  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.

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• sljohnston

  22 December 2008

  sljohnston rated and commented on this recipe

  

  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!

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• patthomas

  20 January 2009

  patthomas rated and commented on this recipe

  

  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.

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• Lily Pig

  21 January 2009

  Lily Pig commented on this recipe

  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.

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• DJJ

  22 January 2009

  DJJ rated and commented on this recipe

  

  Really nice, will make again soon

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• Ste

  22 January 2009

  Ste rated and commented on this recipe

  

  Get a big pan

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• Smidgekat

  12 February 2009

  Smidgekat commented on this recipe

  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:)

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• emmalouise283

  03 March 2009

  emmalouise283 rated and commented on this recipe

  

  I made this when we had snow and it made a fantastic warming lunch for 6 of us. I also added more stock as it was very thick and chopped a couple of rashers of streaky bacon which gave it a bit more flavour. Definately recommended, will make again.

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• Suzi

  10 March 2009

  Suzi rated and commented on this recipe

  

  This is a great soup, a meal in a bowl. Easy to make & it makes a huge amount. I put half in the freezer so another meal sorted! Everyone loved it, even my 8 month old daughter who had a pureed version. I used a mix of borlotti beans & butter beans as that's what I had in the cupboard.

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• BobbyG

  22 March 2009

  BobbyG rated and commented on this recipe

  

  Easy to make and very tasty. We used butter beans - but would probably use cannellini beans next time, and probably leave out the cabbage.

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• Stela

  22 March 2009

  Stela rated and commented on this recipe

  

  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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• jvcg

  06 April 2009

  jvcg commented on this recipe

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

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• Limey

  12 April 2009

  Limey rated and commented on this recipe

  

  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. :)

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• TheLaughingLobster

  21 April 2009

  TheLaughingLobster rated and commented on this recipe

  

  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 !

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• TheLaughingLobster

  21 April 2009

  TheLaughingLobster commented on this recipe

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

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• Helen

  25 April 2009

  Helen rated and commented on this recipe

  

  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!!

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• HellyDilly

  05 June 2009

  HellyDilly commented on this recipe

  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!

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• Katie

  04 August 2009

  Katie commented on this recipe

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

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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, salt 1.11 g

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