Hearty spring minestrone
Waitrose and Partners

Hearty spring minestrone

The Italian classic pasta e ceci (pasta and chickpeas) meets minestrone in this big pan of good things. Ideal for supper, but also for lunch the next day.

This recipe costs under £2 a portion when using store-cupboard ingredients you already have at home.

Find more £2 recipes, the full store-cupboard list, and terms and conditions here.

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5 out of 5 stars(1) Rate this recipe
HealthyHigh fibre3 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook40 mins
  • Total time50 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

  • 2 tbsp Essential Olive Oil
  • 2 tbsp Essential Butter
  • 500g pack frozen Cooks’ Ingredients Soffritto Mix
  • 2 clove/s garlic, sliced
  • ½ tsp chilli flakes
  • 1 Essential Courgette, chopped
  • 1 Essential Pointed Spring Cabbage, sliced, tough core discarded
  • 400g can Essential Chickpeas
  • 1.2 L vegetable stock, made with 2 stock cubes
  • 150g Essential Macaroni
  • 200g frozen Essential Garden Peas
  • 4 tbsp Essential Grated Parmigiano Reggiano DOP, more if liked

Method

  1. Warm the oil and butter in a large saucepan. Add the soffritto mix and fry until softened and turning golden, about 10 minutes. Stir in the garlic and chilli flakes and fry for another 1 minute or so. Add the courgette and cabbage.

  2. Fry the vegetables for a few minutes, stirring often, until the cabbage begins to wilt. Stir in all the contents of the can of chickpeas with the stock. Season, bring to the boil, then lower the heat, cover and allow to simmer gently for 20 minutes.

  3. Stir in the macaroni and cook for 8 minutes more. Add the peas, then cook for another 3-4 minutes, until the pasta and peas are tender. Serve the soup topped with the cheese and some cracked black pepper.

Cook’s tip

The minestrone will thicken as it sits. If you prefer a looser soup, add a little extra stock. This soup is perfect for stretching out to serve more – add extra pulses and stock plus kale, spinach or other greens, and you can add spices along with the garlic and chilli, if liked. Sprinkle with any grated hard cheese, or add a dollop of ricotta – anything goes!

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,152kJ/ 514kcals

Fat

19g

Saturated Fat

7.3g

Carbohydrates

57g

Sugars

18g

Fibre

18g

Protein

20g

Salt

0.4g

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Overall rating (5/5)

5 out of 5 stars1 rating