Simple minestrone soup

Simple minestrone soup

This lovely light soup is easy to make and is fab served with fresh crusty bread!

Prep time:
5 minutes
Cooking time:
18-20 minutes


  • 1 celery stick chopped
  • 1 small carrot peeled and diced
  • 1 small sweet potato (approx. 130g), peeled and cut into 1cm cubes
  • 50g pasta shells (dry weight)
  • 2 tsp tomato puree
  • 500ml vegetable stock
  • rapeseed oil spray
  • 1 shallot or small onion peeled and diced
  • ½ tsp dried Italian mixed herbs
  • salt and freshly ground black pepper
  • fresh parsley and red chilli for garnish(optional)


  • Heat a medium sized non-stick saucepan and add a couple of sprays of the rapeseed oil. Add the celery, sweet potato, diced shallot (or onion if using) and the diced carrot to the pan and gently fry for 3-4minutes.
  • Add the stock , herbs and tomato puree and bring to the boil then add the pasta shells. Cook for 10-12 minutes, or until the pasta is cooked to your liking.
  • Season to taste with the salt and a little black pepper
  • Serve in warmed soup bowls topped with the fresh parsley and chilli if using

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