Plant-Based Minstrone Soup

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 mins
Serves 6-8


  • 1 onion (thinly sliced)
  • 2 cloves garlic, crushed then finely chopped
  • 4 celery sticks (finely sliced)
  • 3 courgettes (finely chopped)
  • 2 carrots (finely chopped)
  • 1 bay leaf
  • 1 teaspoon oregano
  • 1 potato (chopped into small pieces)
  • 400g/14oz tin of borlotti beans, drained
  • 2 tablespoons tomato puree
  • 1 litre/2 pints Marigold bouillon or similar stock
  • 10 strands of spaghetti (broken into one inch long pieces)
  • 200g/7oz spring green (chopped finely)
  • 4 fresh tomatoes (roughly chopped)
  • black pepper to taste


  1. Put the onions, garlic, celery, carrots, courgettes, potato, bay leaf and oregano into a large soup pot with two inches of cold water. Put the lid on and sweat the veg over a low heat for about 15 minutes - until they start to become soft.
  2. Add the chopped tomatoes, stock and borlotti beans to the pot with the tomato puree and cook for a further 15 minutes with the lid on, then add the broken spaghetti and spring greens and cook for a further 15 minutes.
  3. Check the potatoes are cooked by piercing them with a knife if the knife pierces the potato easily, it's cooked, if it doesn't, you need to cook it for a further five minutes or so.
  4. If the soup is too thick, just add some more boiling water or stock to the pot to get it to a consistency you like. Check that the spaghetti is cooked, season with the black pepper to your taste, then ladle into warm soup bowls.
  5. Serve on it's own or with a few slices of whole grain bread with sliced avocado and baby plum tomatoes. It makes a wonderfully satisfying lunch or light evening meal.
  6. Remember to remove the bay leaf before serving!


© 2017 Caroline's Plant Based Diet. All rights reserved.