his veggie soup makes a warming bowl of goodness for lunch or a starter

Chunky Minestrone Soup

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dish
Cuisine Italian
Servings 4 servings
Calories 420 kcal


  • 3 large carrots
  • 1 large onion roughly chopped
  • 4 celer sticks roughly chopped
  • 1 tbsp olive oil
  • 2 garlic cloves crushed
  • 2 large potatoes cut into small dice
  • 2 tbsp tomato purée
  • 2 l vegetable stock
  • 400 g can chopped tomatoes
  • 400 g can butter or cannellini beans
  • 140 g spaghetti snapped into short lengths
  • 1/2 head Savoy cabbage shredded
  • crusty bread to serve


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


Recipe from Good Food magazine


Calories: 420kcalCarbohydrates: 79gProtein: 18gFat: 6gSaturated Fat: 1gFiber: 16gSugar: 24g
Keyword soup
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