Minestrone Soup

Minestrone Soup

SERVES: 4-6 | PREP TIME: 10 min | COOK TIME: 30-35 min

This warming soup is full of flavour and wholesome vegetables and it’s filling enough to be a meal in itself with the hearty potato and pasta. We kept the fresh, seasonal Irish tomatoes chunky in ours to make them the main event of this classic Minestrone!

Minestrone Soup


2 garlic cloves
1 medium onion
2 carrots
1 celery stick
1 pepper/courgette
1 medium potato
300g tomatoes
2 tablespoons tomato purée
1 tin butter beans
1.5 litres vegetable stock
120g spaghetti/small pasta
Handful greens (kale/spinach)
1 tablespoon fresh oregano/marjoram
1 teaspoon honey



1. Prep your ingredients:
  • Finely chop your garlic
  • Wash and scrub the carrots and potato and dice them into evenly sized pieces, then do the same with the onion, celery, pepper/courgette
  • Cut the tomatoes into quarters
  • Break up the spaghetti if using
  • Make up your vegetable stock
2. Heat the oil in a large pot and gently sauté the garlic and onion for 2-3 minutes.

3. Then add in the carrots, celery, potato and pepper/courgette. Cook gently all together for 4-5 minutes.

4. Stir in the tomatoes, purée, and stock, then simmer for 10 minutes. Then add the butter beans and pasta and simmer for another 8-10 minutes until the pasta is almost cooked.

5. Stir in the greens and herbs and cook for a few more minutes. Add in some more stock if the soup becomes too thick with the pasta.
6. Serve in warm bowls with fresh crusty bread.