Veggie Packed Minestrone Soup

Try this great flexible recipe to use up the leftover veggies in your fridge.


  • No broccoli? Use green beans, courgette, kale or cavolo nero instead. 
  • No celery? Try with fennel instead. 
  • No thyme? Use oregano instead. 
  • No pasta? Swap for a quick cooking grain like barley.

Prep time: 15 minutes

Cook time: 30 minutes

Total time: 45 minutes

Servings: 4


1 Onion (chopped )

2 Carrot (sliced )

2 Celery stick (chopped )

2 Garlic cloves (chopped )

1 tbsp Dried thyme

a pinch of Chilli flakes

100 g Small pasta

1 Can white beans

1 Can chopped tomatoes

600 ml Vegetable stock

1 Broccoli (cut into small pieces )

3 tbsp Olive oil

Salt & pepper

Parsley (for serving )


  1. Heat the oil in a large saucepan over medium heat. Add the onion, carrots, celery, thyme, chilli flakes and a pinch of both salt and pepper. Cook, stirring occasionally, for 8-9 minutes, until the vegetables begin to soften.
  2. Add the garlic, chopped tomatoes, white beans and stock. Cover and simmer for 15 minutes. 
  3. Stir in the pasta and broccoli. Cook for 10 more minutes, or until the pasta is cooked through.
  4. Season to taste and serve with parsley and parmesan, if desired.
Oddbox image

How to store

Store in an airtight container, in the fridge, for up to 3 days, or in the freezer for up to 3 months.