Chunky minestrone soup

Chunky minestrone soup

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(118 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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29th Dec, 2012
YUM! Perfect winter soup. A little too garlicky so I'd stick to one clove next time.
22nd Dec, 2012
I added some lemon thyme and substituted the tomato puree for a tomato and basil pasta stir in sauce. Fantastic.
22nd Dec, 2012
This was fantastic. I added some lemon thyme for a lovely fresh taste with a slight squeeze of lemon juice just before serving.
10th Dec, 2012
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.
16th Nov, 2012
Absolutely fantastic dish... cooked it many times now but I do add chilli flakes to it,a yummy filling winter warmer.
14th Nov, 2012
I forgot to mention above that I used 4 oz of dried cannellini beans for this recipe.
14th Nov, 2012
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.
2nd Nov, 2012
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.
17th Oct, 2012
I included leeks as well as celery. My children loved it served with Parmesan.
27th Sep, 2012
This soup was very easy to make, it did taste nice but was far too thick for me, my guests were not overly impressed with the dish either. Shame really as I was really looking forward to it. Would not make again.


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