‘Anything you can add pasta to is good with me’


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Serves: 4

Preparation time: 15 minutes

Cooking time: 40 – 50 minutes


  • 1 onion
  • 4 garlic cloves
  • 1 red chilli
  • 6 medium sized tomatoes
  • 1 bell pepper, green or red
  • 1 courgette
  • 2 carrots
  • 3 stalks of celery
  • ½ a cup of frozen peas
  • 1 cup of whole-wheat pasta
  • ½ a tin of mixed beans in vinaigrette*
  • Salt and pepper
  • 1 teaspoon of smoked paprika
  • Vegetable stock

Nutritional value per serving:

  • Calories, kcal 200.0
  • Fat, g 2
  • Saturates, g 0.4
  • Carbs, g 40.6
  • Sugars, g 14.9
  • Fibre, g 10.0
  • Protein, g 8.7
  • Sodium, g 0.327


  1. Firstly, roughly chop and peel all your vegetables and finely chop the chilli and garlic.
  2. Next, warm about a quarter of a cup of water in a large saucepan with a lid and add the onion and two of the three stalks of celery with a dash of salt, and then cook until translucent.
  3. Now add the pepper, tomatoes, half of the courgette, chilli, and garlic and cook together for a further 5 minutes.
  4. Next, add enough vegetable stock to just cover the vegetables. Cook this for about 20 minutes over a low to medium heat, or until the vegetables are completely soft.
  5. Now, blend the mixture with a hand blender.
  6. Next, add the leftover vegetables, mixed beans, paprika, and pasta. Mix well and add water if the soup is a little too thick for you.
  7. Cover and cook for a further 10-15 minutes, or until the pasta is cooked, over a low heat, checking occasionally.
  8. Serve with crusty bread and, if you’re a hummus addict like me, hummus.

Awesome minestrone soup


  • * It’s up to you whether you rinse the vinaigrette off the mixed beans. If you don’t rinse it off, the soup takes on a lovely sweetness – I’d recommend you leave it on.
  • I’d highly recommend using sourdough bread for this recipe because, you know, it’s fancy.

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