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Speedy Minestrone Soup

A versatile soup recipe is one that every cook should have up their sleeve. After a long day, Gemma Stoddart’s speedy minestrone soup served with crusty bread and a generous grating of parmesan will set the world to rights. Make a big pot at the weekend to heat up on a Monday night. Supper sorted.

Autumn warming Minestrone Soup

This hearty soup, packed with vegetables will have you well on your way to five a day. Chop and change the vegetables according to the season. If you want to make your supper more substantial, add a large, diced potato with the carrots or throw in some borlotti beans (tinned are fine).

About this recipe

Preparation Time 15 Minutes
Cooking Time 25 Minutes
Serves 6 People
Speedy Minestrone Soup Speedy Minestrone Soup


  • 1 tbsp olive oil
  • 30g butter
  • 2 onions
  • 2 carrots
  • 2 sticks celery
  • 3 cloves garlic
  • 1 tbsp tomato purée
  • 2 courgettes
  • 200g cavolo nero
  • 750ml good-quality chicken stock
  • 250ml water
  • 1 tin good-quality chopped tomatoes
  • 2 sprigs of rosemary
  • 150g macaroni, or other small pasta shapes (eg ditaloni)
  • Small handful parsley, chopped.
  • 40g parmesan, grated. To serve.



Peel and finely chop the onions, carrots and garlic. Finely chop the celery and courgettes.  Remove the tough stems and shred the cavolo nero.


In a saucepan, heat the olive oil and butter. Add the onions and gently sweat until translucent (don’t let them colour), then turn up the heat and add the carrots and celery. Fry for 3-4 minutes until they start to soften.


Add the garlic, courgettes and cavolo nero. Fry for a further 1 minute, stirring continuously.


Add the chicken stock, water and tomatoes and season well. Bring to the boil. When the vegetables are tender add the pasta and cook until al dente. Stir in parsley.


Ladle into warm bowls, top with grated parmesan and serve with crusty bread.

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