Vegetable minestrone

Vegetable minestrone


  • 1 x 420g can of tomato soup
  • 1 x 400g can tinned tomatoes
  • 2 cans water
  • 2 potatoes
  • 2 carrots
  • 2 onions
  • 200g or 1 cup of uncooked pasta (or leftover cooked pasta)
  • Fresh parsley (optional)


Finely chop the potatoes, carrots and onions (you can leave the skin on the potatoes and carrots or peel if you prefer).
Roughly chop the tomatoes.                                                    
Place the soup, tomatoes, juice from tomatoes, water and vegetables in a saucepan.                                                                                                                     
Bring to the boil.
Add pasta and simmer until pasta is cooked. Add more water if needed.   
Sprinkle on fresh parsley if you have it available.

Recipe from The Great Little Cookbook

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