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    Minestrone soup and croutons

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    Minestrone soup and croutons

    This minestrone proves that soup can be a really delicious meal, with loads of tasty veg and pasta. And it’s so easy too!

    This is a Full Time: Get Cooking with Marcus and Tom recipe. Premier League footballer Marcus Rashford and chef Tom Kerridge have created the campaign as part of #EndChildFoodPoverty to get families across the country cooking nutritious, low-cost meals.

    • Total time: 45 minutes

    Serves: 4


    1 medium onion
    2 cloves of garlic
    2 tbsp vegetable oil
    1 1/2 tbsp tomato puree
    1 reduced salt vegetable stock cube
    1 tin of chopped tomatoes
    1 tin of tomato soup
    2 mugs of frozen mixed vegetables
    1 mug of dried macaroni (or any pasta shape)
    2 slices of bread
    4 tsp dried grated parmesan, to serve


    1. Start by peeling the onion and garlic and roughly chop them. Then heat the vegetable oil in a large saucepan. Once hot, add the chopped onion and garlic and cook for 5-8 minutes, stirring occasionally, until softened and starting to turn golden brown. Add the tomato purée and crumble in the stock cube, giving it a good stir, and cook for 2-3 minutes.

    2. Next, add the tin of chopped tomatoes and the tin of soup. Fill up an empty tin twice with water and pour these into the pan. Add a bit of pepper, stir it all together, and bring it to the boil so it starts to bubble.

    3. Add the frozen veg to the pan, cooking for 2 minutes, then stir in the pasta and pop the lid on the saucepan. Leave it to cook for 8-10 minutes, or according to the packet instructions, until the pasta is cooked.

    4. Just before the soup is ready, pop the bread in the toaster and toast until golden brown. Then cut it up into cubes to make croutons.

    5. Spoon the soup into bowls and scatter with the croutons and parmesan. Tuck in!

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