top of page

Easy Minestrone Soup

Updated: Jan 18, 2023

An easy, colourful and tasty soup that uses frozen vegetables and tinned beans to make a delicious mid-week dinner or weekend lunch.

Makes approximately 4 servings

Preparation time is approximately 5 minutes

Cooking time is approximately 10 minutes


1 litre of hot vegetable stock (gluten free if required)

400g tin of chopped tomato

Handful of spaghetti pasta, broken into short strips (wholemeal to make it healthier or gluten free if required)

400g of mixed frozen vegetables

200g tin of butter beans

4 teaspoons of red or green pesto (see our CG nut-free pesto recipe!)

Olive oil

Handful of grated cheddar cheese

How to make your minestrone soup

  1. Bring the stock to the boil in a saucepan. Add the tomatoes and spaghetti and cook for 5 mins until soft.

  2. Add the frozen vegetables and tin of butter beans, bring to boil and simmer for further 3 mins.

  3. Serve in bowls, drizzle with pesto and olive oil, top with grated cheese.



Make extra so you have a tasty lunch for the following day!

Please click HERE to see Cooking Good’s statement on allergens and substitutions within recipes.

Don’t forget to look at our useful articles on a variety of family topics including batch cooking, leftovers, hydration, fussy eaters and more! Here is the LINK.

27 views0 comments

Recent Posts

See All


bottom of page