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Minestrone Soup

Preparation: 10 mins

Cooking: 30 mins

Serves 4, costs under £2.00


  • 1 Tablespoon Vegetable Oil (10g)
  • 1 Onion (150g)
  • 1 Carrot (140g)
  • 1 Stick Celery (30g)
  • 1 Leek (160g)
  • 2 Garlic Cloves (6g)
  • 2 Pints Water (850ml)
  • 1 Reduced Salt Vegetable Stock Cube (7g)
  • 1 Can Chopped Tomatoes (200g)
  • 1 Tablespoon Tomato Puree (15g)
  • ¼ Green Cabbage (50g)
  • ½ Cup Pasta (30g)

Allergy Disclaimer

Always check the label of each ingredient for allergy warnings.


  1. Peel onion, garlic and leek then chop. Wash carrot, celery and cabbage then slice.
  2. Heat oil in a large pan then add the onion, garlic and leek cook for 2 minutes. Add carrot and celery and cook for a further 2 minutes.
  3. Dissolve stock cube in boiling water and add to pan along with tomato puree and chopped tomatoes. Bring to the boil then cook for 15 minutes on a low heat.
  4. Add cabbage and pasta and cook for a further 10 minutes serving once pasta is cooked through.

Nutritional Information