Chunky Minestrone soup
- Preparation and cooking time
- Prep: -
- Cook:
- Easy
- Serves 4
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Showing items 1 to 3 of 6
- 3 large carrotsroughly chopped
- 1 large onionroughly chopped
- 4 celerysticks, roughly chopped
- 1 tbsp olive oil
- 2 garlic clovescrushed
- 2 large potatoescut into small dice
- 2 tbsp tomato purée
- 2l vegetable stock
- 400g can chopped tomatoes
- 400g can butter or cannellini beans
- 140g spaghettisnapped into short lengths
- ½ head Savoy cabbageshredded
- crusty breadto serve
Nutrition: per serving
- kcal420
- fat6g
- saturates1g
- carbs79g
- sugars24g
- fibre16g
- protein18g
- salt1.11glow
Method
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.
