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Green minestrone with spinach sauce  recipe

Green minestrone with spinach sauce recipe

14 ratings

Hearty minestrone makes the most of seasonal green spring veg – packing every bowl with asparagus, peas and spinach. Spaghetti and butter beans bulk out the veg, whilst a swirl of vibrant spinach sauce brings this Italian-style veggie soup to life. See method

  • Serves 4
  • 15 mins to prepare and 25 mins to cook
  • 368 calories / serving
  • Freezable
  • Vegetarian


  • 2 tsp olive oil
  • 2 garlic cloves, sliced
  • 50g spring onions, trimmed, halved and sliced
  • 2 carrots, peeled and finely diced
  • 2 celery sticks, finely diced
  • 2 vegetable stock cubes, made up to 1.5ltr
  • 100g spaghetti, snapped into short lengths
  • 250g asparagus, trimmed
  • 100g frozen peas
  • 100g baby spinach
  • 400g tin butter beans, drained and rinsed
  • 1 lemon, juiced
  • 15g fresh flat-leaf parsley, roughly chopped
  • vegetarian hard cheese or Gruyère, grated, to serve (optional)

For the spinach sauce

  • 1 garlic clove, finely chopped
  • 50g baby spinach
  • 30g vegetarian hard cheese or Gruyère, grated
  • 50ml olive oil
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

  • Fat

    19g 27%
  • Saturates

    4g 22%
  • Sugars

    10g 11%
  • Salt

    2.4g 39%

of the reference intake
Carbohydrate 37.2g Protein 14.1g Fibre 8g


  1. Put the spinach sauce ingredients in a food processor. Season with pepper, then blitz to a rough paste. Set aside.
  2. Heat the oil in a large saucepan over a medium heat and fry the garlic and spring onions for 2 mins. Stir in the carrots and celery and cook for a further 5 mins, stirring regularly. Pour in the vegetable stock, increase the heat and bring to a simmer. Add the spaghetti and cook for 10 mins.
  3. Meanwhile, slice the asparagus stems into 1cm rounds, leaving the tips whole. Add the asparagus and the peas to the pan and cook for 3 mins until just cooked through.
  4. Stir through the spinach, butter beans, lemon juice and parsley. Season with black pepper and cook for 2 mins. Divide between 4 bowls and serve with a heaped tbsp spinach sauce, and a sprinkling of cheese, if you like.

Tip: The soup will keep for up to three days in the fridge but you might need to top up the stock as the spaghetti and veg will soak it up.

Freezing and defrosting guidelines

This soup can be frozen. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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