Minestrone soup Recipe

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  • Healthy
  • Nut-free

serves:

4

Skill:

easy

Cost:

cheap

5-a-day:

1

Prep:

10 min

Cooking:

20 min

Nutrition per portion

RDA
Calories 190 kCal 10%
Fat 5gg 7%
  -  Saturates 1gg 5%

This quick, cheap and easy minestrone soup recipes uses leftover or frozen veg and cooked meat with pasta and beans in a tomato stock.

Ingredients

  • 1 tbsp olive oil
  • 1 small onion, peeled and chopped
  • 500g carton passata (tomato sauce)
  • 150g can cannellini beans, rinsed and drained
  • 60g (2oz) orzo (rice-shaped) pasta
  • 1 vegetable or chicken stock cube
  • Good pinch of dried oregano
  • About 125g (4oz) cooked vegetables, eg, carrots and parsnips, chopped
  • About 100g (3½ oz) cooked meat — we used gammon
  • Handful of cooked cabbage
  • Salt and freshly ground black pepper

Method

  • Put the oil and onion in a large pan, and cook for about 5 mins until the onion is soft.

  • Add the passata, plus 500ml (16fl oz) water, the beans, pasta, a crumbled stock cube and the oregano.

  • Bring to the boil, simmer for 10 minutes. Add the chopped vegetables and cooked meat. Heat through and serve topped with shredded, cooked cabbage that’s also been heated through, in a microwave. Season and serve.

More Recipe Ideas

Top Tip

Top tip: You can use bacon or lardons, and frozen vegetables, and add a can of tomatoes instead of passata, and substitute rice for the pasta.