Minestrone Soup

Ready in 40 mins

Vegetarian
Vegan
  • Serves 4, costs under £2.00
  • Cooks in 30 mins
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(Based on 1 serving of 331g)


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Ingredients

  • 1 Tablespoon Vegetable Oil (10g)
  • 1 Onion (150g)
  • 1 Carrot (140g)
  • 1 Stick Celery (30g)
  • 1 Leek (160g)
  • 2 Garlic Cloves (6g)
  • 1.5 Pint Water (850ml)
  • 1 Reduced Salt Vegetable Stock Cube (7g)
  • 1 Can Chopped Tomatoes (200g)
  • 1 Tablespoon Tomato Puree (15g)
  • ¼ Green Cabbage (50g)
  • ½ Cup Pasta (30g)

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Time Saver Tips

Prepare in advance without adding cabbage and pasta then reheat and complete the final step of recipe. Soup can be frozen on the day of making.

Cost Saver Tips

A variety of vegetables fresh, frozen or canned in water.

Tips for Kids

Use their favourite pasta shape.

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Allergy Disclaimer

Always check the label of each ingredient for allergy warnings.



Method

  1. Peel onion, garlic and leek then chop. Wash carrot, celery and cabbage then slice.
  2. Heat oil in a large pan then add the onion, garlic and leek cook for 2 minutes. Add carrot and celery and cook for a further 2 minutes.
  3. Dissolve stock cube in boiling water and add to pan along with tomato puree and chopped tomatoes. Bring to the boil then cook for 15 minutes on a low heat.
  4. Add cabbage and pasta and cook for a further 10 minutes serving once pasta is cooked through.

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