Minestrone Soup


Serves 4

1 Scotty Brand carrot




1 tbsp vegetable oil

1 onion

1 stick celery

1 leek

2 garlic cloves

850ml water

1 reduced salt vegetable stock cube

200g chopped tomatoes

1 tbsp tomato puree

50g green cabbage

30g pasta

Print Recipe


  1. Peel onion, garlic and leek, then chop. Wash carrot, celery and cabbage then slice.
  2. Heat oil in a large pan, add the onion, garlic and leek then cook for 2 minutes. Add carrot and celery and cook for a further 2 minutes.
  3. Dissolve stock cube in boiling water and add to pan along with tomato puree and chopped tomatoes. Bring to the boil then cook for 15 minutes on a low heat.
  4. Add cabbage and pasta and cook for a further 10 minutes until pasta is cooked through.
  5. Serve hot.