Delia Smith Minestrone Soup

I can still remember my mum stirring a big enamel pot on the stove, the scent of garlic and thyme curling its way through the hallway. That was her version of minestrone — cobbled together from whatever veg was lying about, never quite the same twice. Years later, I discovered Delia Smith’s minestrone soup, and something clicked: the method behind the comfort, the structure within the chaos. Delia’s version honours that rustic, Italian soul, but brings the kind of quiet order only she could.

Whether it’s winter and you’re bundled in jumpers or summer and craving something fresh but hearty, this minestrone is a bowl of home. And if you’ve got 30 minutes and a chopping board? You’re halfway there.

Ingredients List

• 2 tablespoons extra-virgin olive oil — Adds depth and helps the veg shine.
• 1 medium yellow onion, diced
• 2 medium carrots, chopped — Sweetens the base.
• 2 celery ribs, thinly sliced — For that classic mirepoix harmony.
• 1 teaspoon sea salt — Start with this and adjust later.
• Freshly ground black pepper
• 3 garlic cloves, grated — I grate mine for maximum punch.
• 1 (28-ounce) can diced tomatoes
• 1 ½ cups white beans or kidney beans, cooked, drained, and rinsed — Go with cannellini if you like it creamy.
• 1 cup chopped green beans
• 4 cups vegetable broth
• 2 bay leaves — Remove before serving, or someone’s chewing bark.
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• ¾ cup small pasta (elbows, shells, or orecchiette)
• ½ cup chopped fresh parsley
• Pinch of red pepper flakes — Optional, but adds a lovely hum.
• Grated Parmesan cheese, optional, for serving

How to Make It

1. In a large pot, heat olive oil over medium heat until shimmering.
2. Toss in the onion, carrots, celery, salt, and pepper. Stir occasionally for 8 minutes, until soft and aromatic.
   I usually start tidying the kitchen while this simmers, then forget I’ve left the spoon in the pot — it’s now shaped like a ladle.
3. Stir in the garlic and cook for another minute. Let it mingle with the veg.
4. Add diced tomatoes, beans (white and green), broth, oregano, thyme, and bay leaves. Stir well.
5. Bring to a boil, then lower heat and simmer gently with the lid slightly askew for 20 minutes.
6. Remove the lid, add your pasta, and cook for 10 minutes more — or until the pasta is just tender.
7. Remove bay leaves. Taste and adjust seasoning — don’t be shy with the salt.
8. Serve hot, topped with parsley, red pepper flakes, and a generous snowfall of Parmesan if you fancy.

Common Mistakes

Why does my minestrone taste flat?
Most likely, you under-salted or skimped on the herbs. Season in stages — soup loves layers.

Why is my pasta mushy?
You’ve overcooked it or left it soaking too long in the hot broth. Cook just until al dente, and if freezing, leave pasta out entirely.

Can I throw in all the veg at once?
Not really. Softer veg like courgettes or spinach should go in later, or they’ll turn to mush.

What if mine came out too thick?
I’ve done this. Just splash in more broth or hot water until it loosens up — then re-season!

Why is the flavour dull after freezing?
Frozen soup needs a flavour wake-up. Add a squeeze of lemon, a drizzle of olive oil, or a touch more salt when reheating.

Storage and Reheating Tips

Fridge:
Cool completely, then store in an airtight container for up to 3 days.

Freezer:
Ladle into freezer bags or containers without the pasta, and freeze for up to 4 months.

To Reheat:

• Microwave: 1–2 minutes, stirring halfway.
• Stovetop: Medium heat, gently stirred. Add broth if it’s thickened.
• Air fryer? Not this one, love — stick to the pan.

What to Serve With It

• Garlic bread — Crispy, buttery, and built for dunking.
• A wedge of hard cheese and olives — Because you deserve a mini antipasti moment.
• Simple green salad with lemon dressing — Freshens the richness beautifully.

FAQ Section

Can I make this gluten-free?
Yes, just swap in gluten-free pasta or skip the pasta entirely and bulk it up with more beans or diced potatoes.

Can I make it in advance?
Absolutely. It tastes even better the next day. Just keep the pasta separate if you’re planning to reheat it.

Is minestrone meant to be thick?
It’s a chunky soup, yes — but not stew-thick. Adjust with broth to get your preferred consistency.

What herbs work best?
Oregano and thyme are traditional, but basil or rosemary can work too — just use a light hand.

Try More Recipes:

• Delia Smith Custard
• Delia Smith Fatless Sponge
• Delia Smith Apple Chutney
• Delia Smith Mushroom Risotto