Minestrone in minutes

Minestrone in minutes

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(102 ratings)

Prep: 2 mins Cook: 8 mins


Serves 4

Whip up a hearty bowl of soup in next to no time, perfect for a quick lunch or warming supper

Nutrition and extra info

  • Easily doubled / halved
  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal162
  • fat2g
  • saturates0g
  • carbs30g
  • sugars8g
  • fibre6g
  • protein8g
  • salt0.54g
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  • 1l hot vegetable stock
  • 400g tin chopped tomato



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 100g thin spaghetti, broken into short lengths
  • 350g frozen mixed vegetable
  • 4 tbsp pesto



    Pesto is a generic Italian name for any sauce made by pounding ingredients together.


  • drizzle of 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…

  • coarsely grated vegetarian parmesan-style cheese, to serve


  1. Bring the stock to the boil with the tomatoes, then add the spaghetti and cook for 6 mins or until done. A few minutes before the pasta is ready, add the vegetables and bring back to the boil. Simmer for 2 mins until everything is cooked.

  2. Serve in bowls drizzled with pesto and oil, sprinkled with parmesan.

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Comments, questions and tips

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8th Apr, 2020
I made this all the time when I was younger and my parents were working. Surprisingly tasty, but safe-ish and easy for a kid (no chopping involved). I usually add a tin of black beans or chickpeas to add more protein and replace the pesto with a tsp of italian herbs if I don’t have it.
2nd Sep, 2018
Such a simple soup, though I had to adjust timings as I was using a mix of veg (fresh carrots and mushrooms, frozen broccoli and tinned sweet corn). I also used some mini pasta shells I had in the cupboard and these bulked out the dish. The pesto and parmesan at the end really brought it up a notch.
5th Feb, 2018
Loved this soup, so quick and easy. Will definitely be making it again.
6th Mar, 2017
We quite often have this on a sunday evening if we have had a big family roast for lunch. We never have room for pudding after a roast so have crumble and custard or similar after the soup
3rd Feb, 2016
So good and so easy! It's the little finishing touches that make this one stand out - olive oil, plenty of parmesan, and the dollop of pesto is inspired, really lifts it.
31st Jan, 2016
This is the 2nd time i have made this soup. This time i didn't add the Pesto and found it much more enjoyable as i feel the pesto is overpowering. I also added mixed herbs, black pepper and some chilli flakes as other reviewers did below. Really tasty for how simple it is. Makes just enough for 2 servings for lunch today and 2 portions to take to work for lunch tomorrow.
10th Dec, 2014
This recipe isn't going to change the world and for me it's not substantial enough to have for dinner. However for an easy lunch it is great, so quick to make, i can bake a batch in the morning and take to work. I like to use mini shell pasta but its also a great way of using up mixed bits of dried pasta you might have leftover. Also added lentils. Aside from that i didn't make any adjustments. It was a bit salty for my taste as i knew it would be cos of the stock but not a huge problem.
18th Jan, 2014
This recipe is so quick and the results are very tasty. I was very impressed! It makes at least 4 good sized portions and is very cheap too. I bought most of the items in the 'value' range. I added some dried chilli flakes and chilli powder which gave it a spicy kick. Defiantly recommend!
21st Oct, 2013
I'm on the 5:2 diet so this is a great low calorie recipe. It is delicious, quick and easy to make. However, when I have tried calculating the calories myself, I find it difficult to believe it is only 162 calories per serving. 1 tbsp. of pesto is 80 calories alone and spaghetti quite high in calories too. It would be very useful to find out how the calorie count is worked out.
4th Oct, 2013
This isn't vegetarian, it has pesto in it. Pesto is not vegetarian unless making it yourself.


Hannah Vasey's picture
Hannah Vasey
26th Nov, 2018
Can I freeze this soup?
goodfoodteam's picture
27th Nov, 2018
Thanks for your question. This soup is much better if served fresh.
18th Sep, 2017
Can this soup be reheated from chilled in the fridge or from frozen?
goodfoodteam's picture
23rd Sep, 2017
Thanks for your question. Yes, you can reheat it but the pasta may start to become a bit flabby. We'd say it's best fresh.
MayaRoseX's picture
5th Jan, 2017
Is it red or green pesto?
goodfoodteam's picture
9th Jan, 2017
Thanks for your question. It's green. When we don't specify, it will always be the most commonly available ingredient that's needed. Hope that helps in future.
28th Sep, 2016
Can you use normal fresh veg for this recipe?
goodfoodteam's picture
9th Jan, 2017
Yes, you can use fresh vegetables. Cut them into small pieces and be aware cooking times might vary slightly.
28th Sep, 2016
Can you use fresh veg instead of frozen veg? I know it may seem a stupid question but I just wanted to make sure....
29th Mar, 2018
I like to skip the pesto, add chopped onion, garlic, butter beans, worsterchire sauce and use beef stock instead of vegetable stock - of course not for vegetarians but vegetable stock is good too
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