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Minestrone soup in bowl

Minestrone soup

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Rating: 5 out of 5.165 ratings
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  • Preparation and cooking time
    • Prep: -
    • Cook:
  • Easy
  • Serves 4

Our easy minestrone soup makes a filling lunch or a satisfying supper, served with fresh bread. This simple bowl of goodness is packed with nutritious veg

  • Easily doubled
  • Easily halved
  • Freezable
  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal420
fat6g
saturates1g
carbs79g
sugars24g
fibre16g
protein18g
low insalt1.11g
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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
  • ½ head Savoy cabbage, shredded
  • crusty bread, to serve

Method

  • STEP 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.

  • STEP 2

    Stir in the tomato purée, stock and tomatoes. Bring to the boil, then turn down the heat and simmer, covered, for 10 mins.

  • STEP 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.

Goes well with

Recipe from November 2007, November 2007

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Overall rating

Rating: 5 out of 5.165 ratings
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