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Minestrone soup recipe

Minestrone soup recipe

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Warming, wholesome and hearty, this versatile rustic soup can be made with whatever fresh veg you have to hand. If you’re lucky enough to have a few fresh herbs, whiz them up to make a flavoursome oil. Delicious with crusty bread. See method

  • Serves 10
  • 50 mins, plus chopping


  • 800g mixed veg (alliums, Mediterranean and celery)
  • 50g garlic
  • 100ml olive oil
  • 3 x 400g tins of beans in water or brine
  • 1.2 litres tomato base sauce
  • 4 vegetable stock cubes
  • 180g assorted dried pasta
  • 650g leafy greens


  1. Peel or trim the veg, then roughly chop. Peel and slice the garlic.
  2. Place a pan large enough to hold all the ingredients on a medium heat with 100ml olive oil.
  3. Add the chopped ingredients and cook with a lid on for 15 minutes or until the vegetables are softened and lightly coloured, stirring regularly.
  4. Drain the beans and add to the pan, along with the tomato base sauce. Crumble in the stock cubes, then pour in 2.5 litres of water and bring to the boil.
  5. Place the dried pasta in a strong plastic bag and smash with the bottom of a pan until broken down to roughly the same size.
  6. Tip the pasta into the pan, lower the heat, and simmer gently for 15 minutes, or until it's soft enough to eat but with a little bite.
  7. Remove and discard any tough stalky bits from the leafy greens, then chop into bite-sized pieces. Add to the pan and simmer until tender.
  8. Add more water to loosen if needed, then season to taste, and tuck in.

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