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

Calories 190 kCal 10%

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


  • 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


  • 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.

Top tip for making Minestrone soup

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.

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(87 ratings)
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