Minestrone soup

A bowl of food Vegetarian Comfort Food Recipes

Preparation and cooking time

  • Prep:10 mins – 15 mins
  • Cook:30 mins
  • Easy
  • Serves 4

Our easy minestrone soup makes a filling lunch or a satisfying supper, served with fresh bread. This simple bowl of goodness is packed with nutritious veg

Nutrient Unit
kcal 420
fat 6g
saturates 1g
carbs 79g
sugars 24g
fibre 16g
protein 18g
salt 1.11g
Slow cooker ratatouille


  • 3 large carrots, roughly chopped
  • 1 large onion, roughly chopped
  • 4 celery sticks, roughly chopped
  • 1 tbsp olive oil
  • 2 garlic cloves, crushed
  • 2 large potatoes, cut into small dice
  • 2 tbsp tomato purée
  • 2l vegetable stock
  • 400g can chopped tomatoes
  • 400g can butter or cannellini beans
  • 140g spaghetti, snapped into short lengths
  • ½ head Savoy cabbage, shredded
  • crusty bread, to serve
Wild mushroom & chestnut cottage pie


  • 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
Melty cheese & potato pie

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.

Rate article
( No ratings yet )