Minestrone Soup Recipe - Easy homemade Italian - Recipes by Warren Nash

canned diced tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: canned tomato puree

Fresh tomatoes can enhance flavor while puree is often less expensive.

cannellini beans

🥗Healthier: chickpeas

💰Cheaper: navy beans

Chickpeas provide similar protein with fewer calories.

pasta

🥗Healthier: whole grain pasta

💰Cheaper: rice

Whole grain pasta increases fiber, while rice is often more affordable.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasoning

Homemade stock can be healthier and more flavorful.

Chop 2 peeled carrots and place them into a food processor; blitz until small but not too finely.

Pour the chopped carrots into a large saucepan.

Chop 3 washed celery sticks in the food processor until the same size as the carrots; add to the saucepan.

Chop 1 large onion and 2 cloves of garlic in the food processor until fine; add to the saucepan.

Chop 1 large peeled potato into 1 to 2 cm pieces and add to the saucepan.

Drizzle olive oil into the pan and place over medium to high heat; fry off the ingredients for 5 minutes.

Dissolve 1 vegetable stock cube in half a liter of boiling water and pour into the pan after frying.

Add 1 tin of chopped tomatoes and 1 tablespoon of tomato puree to the saucepan along with 1 bay leaf; season with salt and pepper and stir thoroughly.

Top the soup with boiling water if needed for consistency; simmer over low heat for 10 minutes.

Add 1 tin of washed cannellini beans and 100g of broken spaghetti; stir and simmer for a further 6 to 7 minutes.

Slice 6 leaves of cabbage into strips and stir into the saucepan; simmer for a final 3 minutes.

Remove the soup from the stove and serve immediately, garnished with fresh basil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens