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Chunky Minestrone Soup

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Rate this recipe 2.7/5 (26 Votes)

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

Details

servings 4
Level of difficulty Easy
Preparation time 10mins
 Cooking time 30mins
 Cost Average budget

Preparation

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.

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