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Classic minestrone soup

This is an Italian classic – a fantastic, nourishing soup which is a complete meal on its own. But if you’d like to have some fresh bread on the side for dunking, we won’t tell.

Prep time: 20 minutes

Cooking time: 30-40 minutes

Serves: 4-6


  • 1 onion
  • 1 large or 2 medium carrots
  • 1 stick of celery
  • 200g cabbage (or spinach, spring greens or cavalo nero)
  • 1 large courgette
  • 2 cubes or 30g vegetable or chicken stock powder
  • 2 x 400g tin tomatoes
  • 2 bay leaves
  • 1 tsp dried oregano
  • 2 litres of hot water + 500ml for later
  • 100g macaroni (or alternative small pasta)
  • 100g tinned cannellini beans
  • 100g tinned sweetcorn
  • 30g parmesan cheese
  • ½ a bunch of parsley
  • ​Salt and pepper


  • Chopping board
  • Vegetable peeler
  • Medium pan
  • Mixing spoon
  • Ladle
  • Measuring jug
  • Soup bowls


  1. Peel and dice the onion and carrot, and place in your pan.
  2. Dice the celery and courgette, and add to the pan.
  3. Cut the cabbage in half, cut out the core (a triangle), then dice it by slicing down and then across. Add to the pan.
  4. Crumble over the stock cubes and add the tinned tomato, bay leaves and oregano. Season with salt and pepper
  5. Pour in 2 litres of hot water, stir it through the vegetables and put on the lid.
  6. Turn on the heat and bring the mixture to the boil. Then turn down to a simmer and cook until the vegetables are soft (this should take around 20 minutes).
  7. Add the pasta and a further 500ml of hot water, and cook for a further 20 minutes, until the pasta is soft.
  8. While the soup is cooking, grate the parmesan, chop the parsley and drain the beans and sweetcorn.
  9. When the soup is cooked, turn off the heat, and add the beans and sweetcorn. Mix everything together then leave the pan off the heat for a few minutes so the flavours can infuse
  10. Check the seasoning and adjust it to suit your taste. You can also crumble in a bit more stock powder if you want, to deepen the flavour.
  11. Give everything a final mix, then serve into bowls and garnish with the parmesan and fresh parsley.
  12. Eat and enjoy.

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