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Chunky minestrone soup

The perfect solution to a cold night in? A warming bowl of this home-made chunky soup.

  • Prep: 15 mins
    Cook: 30 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 420
  • Carbohydrates 79
  • Saturated Fat 1
  • Sugar 24
  • Protein 18
  • Fat 6
  • Fibre 16
  • Salt 1.11

Nutrition per serving

  • Calories 420
  • Carbohydrates 79
  • Saturated Fat 1
  • Sugar 24
  • Protein 18
  • Fat 6
  • Fibre 16
  • Salt 1.11

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
  • 1?2 head Savoy cabbage, shredded
  • crusty bread, to serve

Method

  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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