Chunky minestrone soup

Chunky minestrone soup

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(117 ratings)

Prep: 10 mins - 15 mins Cook: 30 mins


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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  • 3 large carrots, roughly chopped



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 large onion, roughly chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 celery sticks, roughly chopped



    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 cloves, crushed
  • 2 large potatoes, cut into small dice



    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


  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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27th Oct, 2013
Delicious! I halved the quantities, left out the potato and added a pinch of mixed herbs and a pinch of chilli flakes. I also added a leek, it's one of those soups you can adapt to whatever you have in the fridge.It was quite thick and I added more stock and tomatoes to the leftovers to thin it down. Served it with parmesan grated on top. Perfect soup for the winter nights.
17th Sep, 2013
Can this ministrone soup be frozen?
1st Jul, 2013
Not a bad recipe but I made a few necessary tweaks to improve it. I omitted the potato. I used slightly less pasta. I used spinach as I had no cabbage. I added plenty of herbs; basil, oregano and marjoram. This soup needs plenty of salt and pepper to season. To serve I added a little bit of pesto and grated parmesan cheese. This made more like 6-8 portions.
25th Jun, 2013
This is the worst soup I have ever tasted in my whole entire life.
22nd Apr, 2013
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....
28th Mar, 2013
This is the nicest thing I have tasted in a long time, really lovely
29th Jan, 2013
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
27th Jan, 2013
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.
13th Jan, 2013
surprisingly filling - a very hearty soup.
3rd Jan, 2013
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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