VegBox Recipes

Winter Vegetable Minestrone Soup

Minestrone is a traditional, chunky soup, served with soup pasta. We often think of it as a summer dish, but with a little lateral thinking, you can create a soup that brightens up any winterís day.


Serves 4

  • 1 tablespoon olive oil
  • 2 cloves garlic
  • 1 small onion
  • 2 small carrots
  • 1 small leek
  • 1 small turnip / parsnip or ½ swede
  • ½ white / green cabbage
  • 1 tin of tomatoes
  • 1 tablespoon tomato puree
  • 1 litre of vegetable stock
  • 2 handfuls of soup pasta - a quick-cook, small pasta shape will do


  1. Peel the onion and chop finely.

  2. Heat the oil in a large pan and add the onion. Sauté gently for 5 minutes.

  3. Peel and crush the garlic. Wash the carrots and chop finely. Add both to the pan and continue to sauté.

  4. Trim the top and roots off the leek. Cut in half lengthways and wash under running water, fanning the layers, to remove all mud and grit. Chop the leek into 1 cm slices. Add to the pan.

  5. Peel the turnip / parsnip / swede and chop into small dice. Add to the pan with the vegetable stock. Simmer gently for 20 minutes, until the root veggies are fairly soft.

  6. Shred the cabbage finely and add to the pan. Add the pasta and tomato puree and continue to simmer for 5 minutes.

  7. If your tomatoes are already roughly chopped, add the whole tin to the pan. If they are whole, add the juice to the pan. The roughly chop the tomatoes and stir into the soup.

  8. Continue to simmer until the pasta is cooked. Season with salt and pepper to taste.

Time From Cupboard-To-Table

About 45 minutes.

Notes & Variations on Winter Vegetable Minestrone Soup

Experiment with whichever vegetables you've got left over!


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