Go to all recipes
Low-waste minestrone soup

Low-waste minestrone soup


This thrifty recipe uses veggies, herb stalks and odds and ends of pasta for the perfect comforting winter dish

  • Feeds 4 Feeds 4
  • Ready in 40 minutes

Each serving contains

  • Energy
    1673kj 397kcal
  • Fat
    Low 13%
  • Saturates
    Low 9%
  • Sugar
    Low 22%
  • Salt
    Low 23%

% of adult’s reference intake | Carbohydrates per serving : 59g

Bring Co-op to your front door

Big Bag Option


  • 2 tbsp Co-op Irresistible cold pressed rapeseed oil
  • 1 onion, roughly chopped
  • 3 large carrots, roughly chopped
  • 3 celery sticks, roughly chopped
  • 1 large aubergine, roughly chopped
  • 2 large garlic cloves, crushed
  • 400g Co-op Italian chopped tomatoes
  • 1.5 litres vegetable stock
  • 15g parmesan, plus rind (optional)
  • 400g Co-op red kidney beans
  • 150g mixture leftover odds and ends of dried pasta (including spaghetti)
  • ½ (around 200g) savoy cabbage or seasonal leafy greens, shredded
  • 100g Co-op frozen British garden peas
  • 15g mixed fresh herbs like basil and parsley, including the stalks, chopped


  1. Heat the oil in a large pan over a medium heat, then add the onion, carrots and celery
  2. Cook for 10 mins to soften, stirring occasionally
  3. Add the aubergine and cook for 5 mins followed by the garlic for 1 min
  4. Pour in the tomatoes, stock and parmesan rind, if using, and cook on a low heat for 5 mins
  5. Add the kidney beans and pasta and simmer for 8-10 mins until the pasta is al dente
  6. Stir in the cabbage and peas and cook for the remaining 2 mins
  7. Finally, mix in the chopped herbs and serve in bowls with extra basil to garnish, ground black pepper and parmesan

Explore more recipes