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Minestrone Soup

10 minutes
25 minutes


2 carrots

3 celery stalks

1 small white onion

1 medium sweet potato

100g shredded cabbage ( I used cavolo nero but savoy is good too)

400g tinned tomatoes

235g (drained weight) butter beans

150g spaghetti

1.5 ltr vegetable stock

2 tbsp tomato puree

2 tsp garlic puree

1 tbsp olive oil

cracked black pepper


This delicious veggie packed version of minestrone soup is just what you need to ward off the inevitable seasonal colds. Its 100% vegan, packed with flavour and a breeze to make.


1: Finely dice the carrots, onion and celery and add them to a large pan with 1 tablespoon of olive oil and 2 teaspoons of garlic puree.  Next peel and chop the sweet potato into small even chunks and stir into the pan. Cook over a high heat for around 5 minutes, stirring frequently until the vegetables have softened slightly. Its ok if it starts to colour a little but don’t let the veggies stick to the pan or brown too much.

2: Add the tomato puree, tinned tomatoes and hot stock and stir thoroughly. Bring to the boil then reduce the heat, cover and simmer  for 12 minutes.

3: Break the spaghetti into short lengths and add it plus the drained butter beans to the soup and cook for a further 10 minutes. While you wait ‘de-stalk’ the cabbage and shred it. Add the cabbage and a good measure of cracked black pepper and cook for around 2-3 minutes.

4: Serve up a generous bowl with a side a seeded bread and enjoy the warm glow of wintery goodness!

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