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Chunky autumnal minestrone

Chunky autumnal minestrone


This tasty autumnal soup uses up leftover roast veg

  • Feeds 4 Feeds 4
  • Ready in 20 minutes

Each serving contains

  • Energy
    560kj 134kcal
  • Fat
    Med 9%
  • Saturates
    Low 4%
  • Sugar
    Low 5%
  • Salt
    Med 24%

% of adult’s reference intake | Carbohydrates per serving : 16g

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Big Bag Option


  • 2 vegetable stock cubes
  • 200g of leftover roasted carrots and parsnips
  • 50g Co-op sundried tomatoes
  • 50g Co-op fusilli
  • 80g Co-op baby spinach, chopped


  1. Put 1.2 litres of water in a large saucepan and bring to the boil
  2. Crumble in 2 vegetable stock cubes from your storecupboard, then add the remaining (200g) leftover roasted carrots and parsnips, plus 50g Co-op sundried tomatoes, chopped, along with 1 tbsp oil from the jar, and 50g Co-op fusilli
  3. Simmer for 10 mins, or until the pasta is al dente
  4. Season to taste with black pepper, then stir in 80g Co-op baby spinach, chopped, until wilted
  5. Ladle into bowls to serve

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