Easy Vegetable Minestrone

Easy Vegetable Minestrone


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This tasty vegetarian minestrone has new potatoes, carrots, tinned tomatoes, baby peas and baked beans. It is cooked in a vegetable stock and seasoned with thyme and bay.

Melanie Booth

Serves: 5 

  • 2 red onions, diced
  • 6 cloves of garlic, crushed
  • 60g butter
  • 2 tablespoons olive oil
  • 680g new potatoes, diced
  • 4 carrots, diced
  • 2 (400g) tins chopped tomatoes
  • 2 litres vegetable stock
  • 2 bay leaves
  • 2 teaspoons dried thyme
  • 120g macaroni
  • 170g baby peas
  • 2 tins baked beans
  • salt and black pepper, to taste
  • Parmesan cheese, to serve
  • 2 teaspoons fresh parsley, chopped

Preparation:30min  ›  Cook:1hour10min  ›  Ready in:1hour40min 

  1. Fry the onion and garlic with the butter and olive oil in a large saucepan for 5 minutes. Add potatoes and carrots then cook for a further 5 minutes. Add the tomatoes, stock and herbs, simmer for 25 minutes or until all the vegetables are just tender.
  2. Add the macaroni and cook for 20 minutes or until softened. Now add the peas and cook for 10 minutes.
  3. Finally add the baked beans, season to taste, cook for 5 minutes then serve, topped with Parmesan cheese and chopped parsley.

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