Thinking Thrifty's minestrone soup

Thinking Thrifty's minestrone soup


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About this recipe: This really did start off as a bottom of the fridge meal. I basically grabbed what was going to go out of date at the time to make a lovely home-made soup and stop anything I had bought being wasted and thrown away. It was a triumph and is now a firm favourite at Thrifty Towers.

ThinkingThriftyBlog Cheshire, England, UK

Serves: 4 

  • 400g carrots
  • 200g red cabbage
  • 1 green pepper
  • 1 leek
  • 1 onion
  • 200g (about 4 sticks) celery
  • 200g spaghetti
  • 2 chicken stock pots
  • 1 tin tomatoes
  • salt and pepper, to taste

Prep:20min  ›  Cook:2hr  ›  Ready in:2hr20min 

  1. Chop up all the vegetables! Break your spaghetti in two, then two again. Place veg and spaghetti in a large saucepan. Add your chicken stock pots and the tin of tomatoes, season. Fill the pan about 3/5 full with water.
  2. Bring to the boil over a high heat and then turn down to a low heat and simmer for 2 to 3 hours. Serve piping or hot or leave it to cool and freeze or refrigerate for later.


Using a fair amount of pepper will give it a nice kick!

See it on my blog

Thinkingthrifty Blog

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