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Hearty Minestrone Soup Recipe - Perfect For Those Wintry Days

Updated on October 14, 2014

My Minestrone Soup Recipe

My hearty minestrone soup recipe is simple to prepare and tasty too! If you enjoy soups and stews then this minestrone soup recipe, with its great flavour and texture, is perfect for those wintry days ahead, it is more like a meal in a bowl than a soup! I like the minestrone soup as it is, quite thick, but if you prefer a more 'soupy consistency' just add more stock.

You need a large pan for this as the recipe should make enough minestrone soup for about 6 to 8 servings, but any extra does freeze well, I frequently freeze extra portions of the minestrone to take to work for lunch, or you can easily adjust the quantities of the ingredients to suit.

Photo courtesy of e_calamar at Flickr
Photo courtesy of e_calamar at Flickr

Ingredients for my minestrone soup recipe

  • 3 large carrots

  • 1 large onion

  • 4 celery sticks

  • 1 tbsp olive oil

  • 2 garlic cloves, crushed

  • 2 large potatoes, cut into small dice

  • 2 ½ tbsp tomato purée

  • 2 litres vegetable stock

  • 400g can chopped tomatoes

  • 400g can butter or cannellini beans

  • 120g pasta shapes

  • 1⁄2 head savoy cabbage, shredded

  • Salt and pepper to taste

Try These Variations To The Minestrone Soup Recipe

  • For a nice heat kick add a little bit of chilli.
  • Stir in a tablespoon of pesto for a real itallian taste.
  • Grate over some parmesan before serving.
  • Served with crispy bacon bits & grated cheese.
  • Any of the vegetables can be substituted for whatever you have to hand.

To Make Up The Minestrone Soup

  1. Dice the carrots, onion and celery and potato into small pieces.
  2. Heat the oil in a pan, add the chopped vegetables and garlic, then cook over a medium heat for 5 to 6 minutes until softened.
  3. Stir in the tomato purée, vegetable stock and tomatoes and bring to the boil, reduce the heat and simmer, covered, for about 10 minutes.
  4. Add the beans and pasta and cook for about 12 minutes, adding the cabbage for the last 3 minutes.
  5. Season to taste and serve with crusty bread.

Phot courtesy of norwichnuts of Flickr
Phot courtesy of norwichnuts of Flickr


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    • Gordon Hamilton profile image

      Gordon Hamilton 6 years ago from Wishaw, Lanarkshire, United Kingdom

      This sounds absolutely delicious. I always think that minestrone is a strange soup in that the ingredients can be varied like no other to suit individual tastes. Your version sounds very much like one I would like to make myself.

    • stuart747 profile image

      stuart747 8 years ago from Colchester, Essex, UK

      Looks and sounds lovely,

      Thank you for sharing