Cappelletti minestrone soup recipe

By Lucy Jessop

  1. Serves 2
  2. Takes 10 minutes to make, 20-25 minutes to cook
  3. Rating

Use Cappelletti pasta in this minestrone soup recipe to make it really hearty and delicious.

tried and tested
Cappelletti minestrone soup


  1. 1 tbsp olive oil
  2. 100g Waitrose Ready to Sauté Soffritto (or 100g chopped onion, carrot and celery)
  3. 2 garlic cloves, finely chopped
  4. 227g tin chopped tomatoes with herbs in tomato juice
  5. 500ml vegetable stock
  6. 150g tin cannellini beans, drained and rinsed
  7. 1 small courgette, sliced in half lengthways, then into half rounds
  8. ½ x 250g pack Del Ugo Cappelletti al Parmigiano
  9. 3 tbsp fresh pesto


  1. 1. Heat the olive oil in a pan over a gentle heat. Add the soffritto and fry for 5 minutes, then stir in the garlic and cook for a further 2 minutes.
  2. 2. Add the tomatoes, stock and beans and bring to the boil. Simmer for 5 minutes. Taste and season. Add the courgette and cook for 1 minute. Add the pasta and cook for a further 2-3 minutes until the courgette is tender and the pasta is cooked through.
  3. 3. Ladle into warm bowls, top with pesto and serve with slices of crusty bread.


Please register or sign-in to leave a comment. We’d love to hear what you think.

Sign in
Sign in

Forgot password ?

Why sign up?
Save recipes, enter exclusive competitions and upload you own recipes!

Register for free now
Sign up for our newsletter for the latest news, recipes and offers.
Healthy recipes
Dinner parties
Dinner parties

Get delicious. news & recipes straight to your inbox
* indicates required
( mm / dd / yyyy )