Minestrone soup recipe

Minestrone soup recipe 1

under half an hour

half an hour to at least one hour

This budget minestrone may be the classic Italian soup created using cannellini beans and damaged up spaghetti. You can stir in extra vegetables, based on that which you have within the fridge. This is made to be an inexpensive recipe.

under half an hour

half an hour to at least one hour


  • 1 tablespoons of essential olive oil
  • 1 brown onion, chopped
  • 2 carrots, chopped
  • 3 large celery sticks, chopped
  • 2 garlic clove cloves, finely chopped
  • 2 tablespoons of tomato pure
  • 400g tin chopped tomato plants
  • 1.2 litres/2 pints vegetable or chicken stock, produced from a cube
  • 400g tin cannellini beans, drained and rinsed
  • 100g/3 dried spaghetti, damaged into short lengths
  • mind eco-friendly cabbage, finely shredded
  • pepper and salt


Heat the essential olive oil inside a large lidded saucepan more than a medium heat. Add some onion, carrots and celery, season after some pepper and salt and prepare for around ten minutes, stirring from time to time before the vegetables have softened.

Add some garlic clove and fry for an additional minute. Stir within the tomato pure and prepare for any further three minutes.

Tip within the tomato plants and stock. Cover having a lid and produce gradually towards the boil. Lessen the heat to some simmer and prepare for fifteen minutes.

Add some beans and pasta and prepare for any further ten minutes, or before the pasta is cooked. Add some cabbage and prepare for an additional 2 minutes. When the soup is simply too thick, then add warm water to achieve your chosen consistency.

Season to taste with pepper and salt before serving.

The minestrone is vegetarian, as lengthy while you use vegetable stock.

In May 2013 this recipe was costed at 3.53 at Asda, 3.48 at Tesco and three.82 at Sainsbury’s.

This recipe is made to be produced along with a

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