Hearty Minestrone Soup

    55 min

    This soup is warming, filling and delicious. It tastes best when you use fresh vegetables and herbs. If you like, you can replace the kidney beans with cannellini beans.

    99 people made this

    Serves: 9 

    • 1L (1 3/4 pints) vegetable stock
    • 2 (400g) tin chopped tomatoes
    • 1 large potato, cubed
    • 1 onion, chopped
    • 2 stalks celery, chopped
    • 2 carrots, chopped
    • 1 large head cabbage, finely chopped
    • handful chopped parsley
    • handful chopped basil
    • 1 (400g) tin kidney beans
    • 1 (500g) bag frozen sweetcorn
    • 1 large courgette, sliced
    • 1/2 (500g) packet stellette soup pasta
    • salt and freshly ground black pepper to taste

    Prep:25min  ›  Cook:30min  ›  Ready in:55min 

    1. In a large soup pot combine the vegetable stock, tomatoes, potato, onion, celery, carrot, cabbage and herbs. Bring to the boil and reduce heat. Simmer for about 15 minutes.
    2. Stir in the beans, sweetcorn, courgette and pasta; simmer for 10 to 15 more minutes until the vegetables are tender. Season with salt and pepper.


    If you can't find stellette pasta, use the smallest pasta shape you can find.

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    Reviews in English (84)


    Used different ingredients. classic minestrone, I used chickpeas insted of kidney beans --next time I will presoak the beans, as they were a little chewy, and add the pasta last as it tends to dissintegrate after cooking long enough to make all the veggies as soft as I like. All in all everyone liked it , even my 16 year old who hates everything.  -  24 Jul 2008


    Altered ingredient amounts. I really enjoyed this healthy meal. It was more like a stew. I ended up using half of the veggies and an extra tin of tomatoes and it worked out really well. Very good meal for vegetarians or if you're on a diet!  -  24 Jul 2008


    Used different ingredients. I replaced the tomato tin by fresh tomato and the onion by leek. It works really well!  -  27 Mar 2011