Vegetable minestrone soup

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Prep time:

Cook time:

Serves: 4

By ibelieveindreaming



  • 1 onion

  • 2l vegetable stock

  • 50g spaghetti

  • 1 tin chopped tomato

  • 1 leek

  • 2 sticks celery

  • 100g green cabbage

  • 2 potatoes

  • 2 carrot


  1. Chop the carrots, onion and celery into small cubes, gently fry in a large saucepan until softened.
  2. Add the vegetable stock to the pan, simmer for 15 minutes.
  3. Add the broken spaghetti, shredded cabbage, finely sliced leek and skinned, deseeded and finely chopped tomatoes. Cook for a further 15 minutes. Season to taste. Add more stock for a less chunky soup.

Handy Hint

If you fancy making some fancy croutons to put on top, simply cut slices of French bread into slices, spread with a little wholegrain mustard, top with grated Cheddar cheese and grill until bubbling and golden. Serve on top of the soup.

Additional Information

  • Egg Free

  • Nut Free

  • Dairy Free

  • Vegetarian

  • Snack

  • Starter

  • Main Course

  • Soup

  • Low fat

  • Pasta

  • Make Ahead

  • Can Freeze

  • carrot

  • Potato

  • tomato

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