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Ham and pea minestrone recipe

Ham and pea minestrone recipe

52 ratings

Use tinned ham as a budget-friendly ingredient in this tasty springtime soup, serve with a crusty white bloomer and enjoy as a simple seasonal supper. See method

  • Serves 4
  • 10 mins to prepare and 10 mins to cook
  • 476 calories / serving


  • 1 reduced-salt chicken stock cube, made up to 1ltr
  • 250g fresh greens, washed and thinly sliced, thick stems discarded
  • 200g tin Danish ham, cut into 1cm cubes
  • 4 spring onions, sliced
  • 320g frozen peas
  • 150g spaghetti, broken into pieces
  • 10g fresh basil, roughly chopped
  • ½ lemon, zested and juiced
  • 2 tbsp olive oil
  • ½ crusty white bloomer, cut into 8 slices
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

  • Fat

    12g 17%
  • Saturates

    2g 12%
  • Sugars

    11g 13%
  • Salt

    2.4g 40%

of the reference intake
Carbohydrate 67.6g Protein 24.9g Fibre 9.5g


  1. Bring the stock to a simmer in a large, lidded saucepan over a medium heat. Stir in the fresh greens and the ham, simmer for 2-3 mins until the greens start to soften, then stir in the spring onions, peas and spaghetti. Bring back to a simmer, then cook, covered, for a further 8-10 mins until the pasta is cooked, and the greens are tender.

  2. Meanwhile, mix the basil, lemon zest and juice, and olive oil in a small bowl. Swirl the favoured oil into the soup and serve with crusty bread.

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