Lunch is sorted for the week with this easy winter soup recipe!

With Storm Rachel wreaking havoc on our commute (and our hair), the last thing we want to be doing come lunch time is venturing outside for a sandwich.

So save on money and stress and make a delicious lunch at home that'll get you through the week!

We love this simple minestrone soup recipe – you can follow the recipe below or change it up by adding other vegetables of your choice – leeks, celery and potatoes are all good additional options!

This nourishing soup is delicious served with crusty bread with some Parmesan cheese grated over the top. Drool!

Winter minestrone soup

Makes 6 – 8 portions


  • 4 springs thyme, leaves removed from stalks and chopped
  • 3 cloves garlic, peeled and finely chopped
  • 2 large carrots, diced
  • 2 red or white onions, diced
  • 1 courgette, diced
  • 2 400g tins of plum tomatoes
  • 1/2 teaspoon dried oregano
  • 2 chicken stock cubes
  • 1 400g tin chickpeas
  • 120g dried pasta shapes (small ones like macaroni work best)
  • large handful curly kale, stalks removed and leaves chopped



  1. Using a large saucepan,pour in a tablespoon of olive oil and gently sautée the garlic and thyme over a medium heat. Do not allow them to brown.
  2. After a couple of minutes, add the carrots, onions and courgette.
  3. Sweat the veg, garlic and thyme over a low to medium heat for around 10 minutes.
  4. Add the 2 tins of plum tomatoes (including the liquid), 2 pints of water and the dried oregano.
  5. Stir and bring slowly to a gentle boil. Once the mixture is simmering, crumble in the chicken stock cubes and stir again.
  6. Allow the soup to simmer for around 30 minutes (step away and watch an episode of Friends!)
  7. After 30 minutes, add the dried pasta and the kale and allow the soup to simmer for another 10 minutes, until the pasta is cooked through.
  8. Season with some salt and pepper and serve with grated Parmesan cheese!