Chunky minestrone soup

Chunky minestrone soup

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(113 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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susiec111
1st Mar, 2017
5.05
Lovely soup! I used white cabbage instead of savoy, butter beans, added in some dried basil and oregano and a spoonful of green pesto, it is really scrummy! Thick and chunky, how a minestrone should be. It makes a huge amount (and I added a touch more water as well) so don't be stingy with your seasoning, it needs quite a bit. Would definitely make again.
falafellover
12th Feb, 2017
5.05
Delicious! I skipped the beans but added some more pasta, and added some paprika and oregano. It made a big pot of satisfying soup.
Jag221
14th Nov, 2016
I usually double soup recipes which serve 4 to feed 4 adults for lunch for some of the week - made the mistake of not reading comments and doubled the recipe, now have huge culdron of soup to last about a month! Oh well, I will be freezing some. It's a nice soup but surprised it didn't have any seasoning other than S&P, next time I will add some Italian herbs, basil etc. A great healthy lunch to take to work though.
CarolinaFernandez
7th Oct, 2016
5.05
Great recipe. Very healthy. Can last a whole week (makes like 8 portions) so it is handy if you are dieting. My variations: I also added leek as it was sadly standing in the fridge. Replaced the cabbage with chinese cabbage and added half way through cooking as it was soft as I am not that keen on cabbage. Cooking time was longer than what is mentioned but I suppose it depends on how big or how small you cut the veggies. But was expecting it anyway.
sunburntsteve
12th Feb, 2016
5.05
Delicious.....but, the quantities seemed way too much. I used half of everything except 1.5L stock and stuck with the 400g tomatoes. Added a little Italian seasoning at the end. Result.
josie43
5th Jan, 2016
yummy i added some fresh thyme and a little chilli and 2 bay leaves also cooked the cabbage when the stock etc went in, as my kids are not that keen and this way the cabbage was really soft and not that noticeable
lizleicester
28th Dec, 2015
This is a nice way to use up an excess of veg. I used goose stock because it was a post-Christmas meal and that was what I had to hand. It will feed 4 x several times!!
debbymorgan
2nd Nov, 2015
My goodness, I wish I'd read this properly before starting. It was only when I got to measuring out the stock that I realised this wasn't going to fit in one saucepan (I always use for soups). I had to decant into another saucepan so that two full pans. Way, way too much. Soup itself was fine - fairly tasty and enjoyable - but it actually serves 10 not 4!!
regal_ant
27th Sep, 2015
Probably nearer serving 8 than 4, that's ok though, it tastes lovely
DeeshSear
19th Aug, 2015
I don't like the idea of using processed vegetables. I would prefer to use organic, non-pesticide vegetation, vis-à-vis this recipe. Otherwise, I would say that this is without doubt the magnum opus of minestrone recipes.

Pages

HannahSmith11
21st Aug, 2014
I've just cooked up this delicious soup but have masses left. Is it possible to freeze the remainder?
macinnes48
1st Feb, 2015
4.05
Lovely soup and the flavour improves if left for a day
carawj
21st Jan, 2015
5.05
I added some extra garlic, and a bit of cumin, coriander and paprika, which gave it loads of flavour!
Cooking Freak
26th Feb, 2014
5.05
I had a go at freezing a portion of soup and the taste was still fab. I've now made another batch and managed to make 10 portions out this recipe. I've stuck them in the freezer for work, that's my lunch sorted for the next 2 weeks!
paulaq
1st Feb, 2014
Nice with spicy chopped chorizo sausage or if you like it with even more heat add a few dashes of tabasco sauce.