Minestrone soup

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Prep time:

Cook time:

Serves: 8

By soupmaker



  • 1 tbsp tomato puree

  • 2 tbsp olive oil

  • 1 large courgette, diced

  • 1 tin chopped tomato

  • 2 chicken, or ham stock cubes or 2-3 litres chicken or ham stock

  • 1 red pepper, (optional)

  • 1 large red or white onion, chopped

  • 1 large leek, sliced

  • 2 large celery stick, sliced

  • 2 large carrot, diced

  • 2 bay leaves

  • 2-3 cloves garlic, chopped or crushed

  • 1 handful pancetta

  • 1 parmesan cheese rind , (optional)

  • 6 savoy cabbage leaves, shredded

  • 100g small pasta shapes, ditalini is perfect

  • 1 tin cannellini beans, or borlotti beans


  1. Fry the pancetta cubes for 2-3 minutes in the olive oil.
  2. Once browned, add the onions and garlic and fry for 2-3 minutes.
  3. Add all the veg, with the exception of the cabbage. Sweat the veg for 15 minutes.
  4. Add the tin of tomatoes, tomato puree, stock or 2-3 litres of hot water and the stock cubes. Bring to the boil and add the bay leaves. Add the Parmesan cheese rind and the shredded cabbage.
  5. Simmer for 20-30 minutes until the veg is cooked.
  6. Add the pasta and beans. Bring to the boil and cook until the pasta is soft.

Handy Hint

This can also be easily made with frozen vegetables. Thin the soup with extra stock if it's too thick after cooking the beans and pasta.

Additional Information

  • Egg Free

  • Nut Free

  • Starter

  • Main Course

  • Soup

  • Pasta

  • Make Ahead

  • Can Freeze

  • pepper

  • tomato

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Your comments

  • soupmaker 11/09/13 20:30

    We love this soup. It's a complete meal. We serve with extra parmesan to sprinkle on top and with lots of crusty bread.