How To Make Minestrone Soup

how to make minestrone soup

I think this minestrone soup recipe must be a firm favourite with most people and it goes down a treat at home. This can be made as a completely vegetarian soup, or you can add chicken, bacon. You can add all sorts of vegetables depending on what you like and what is in season. This is such a robust soup that we generally have it as a main meal. Lovely on a cold winters evening. My minestrone soup recipe also freezes well and can be made in advance and defrosted when needed. There is nothing better than homemade minestrone soup.

This serves 6 large portions.


  • 3 Large Carrots
  • 1 Large Onion
  • 4 Celery Sticks
  • 1 tbsp Olive Oil
  • 2 Cloves of Garlic
  • 2 Large Potatoes cut into small dice
  • 2 tbsp Tomato Purée
  • 400g Can Chopped Tomatoes
  • 2ltr Vegetable Stock
  • 400g Can Butter or Cannelloni Beans
  • 140g Small Pasta Shapes or Snapped Spaghetti
  • 1/2 Savoy Cabbage, Shredded
  • Salt & Pepper


  1. Firstly, in a food processor chop the carrots, onion and celery into small pieces. You can do this by hand if you do not have a processor.
  2. In a large saucepan heat the oil and fry the carrots, onion and celery. Add the crushed garlic.
  3. Peel and chop the potatoes into small dice and add to the pan and fry until softened a little, about 5 minutes.
  4. Next stir in the tomato purée, tinned chopped tomatoes and vegetable stock. Bring to the boil, then turn down the heat and simmer for 10 minutes.
  5. Drain the beans and add to the pan along with the pasta, cook for a further 10 minutes. Check the seasoning.
  6. Lastly, add the shredded cabbage and cook for a final 2 minutes. Check everything is cooked through. Sometimes the potatoes need a little longer.
  7. Serve with some warm bread and sprinkle some Parmesan cheese on top for some added flavour and luxury.

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