It was cold. The sort of bone-deep cold where your toes stay numb no matter how thick your socks are. I wanted soup. Not a polite, silky sort — a proper soup. One that fills you up and fogs your glasses and makes you sigh when you dunk your bread in it. And that’s how I stumbled on this James Martin minestrone — dead simple, chunky, and full of stuff that actually feels like a meal.
I didn’t follow it exactly the first time — I used a dodgy carrot, half a tin of tomatoes, and some fusilli I broke up with my rolling pin. But it still tasted brilliant. That’s the thing with minestrone: it doesn’t need to be perfect. It just needs to be warm, hearty, and ladled into the biggest bowl you can find.
Why You’ll Love It
- It’s basically a hug in a bowl
- Totally flexible — use what you’ve got knocking around
- All done in one pot, so barely any washing up
- Gets even better the next day
- Feeds everyone without breaking the bank
- It actually fills you up (no side salad needed)
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped (don’t worry if it’s wonky)
- 2 carrots, peeled and chopped
- 3 sticks celery, chopped
- 2 cloves garlic, finely chopped
- 2 tbsp tomato purée
- 1 tin (400g) chopped tomatoes
- 1.2 litres veg or chicken stock
- 1 tin (400g) cannellini beans, drained and rinsed
- 100g dried spaghetti, snapped into little bits
- ¼ green cabbage, finely shredded
- Salt and pepper to taste
How to Make It
Start with the flavour base:
Heat the olive oil in a big saucepan. Add the chopped onion, carrots, and celery with a pinch of salt and a crack of pepper. Cook gently for about 10 minutes — not browned, just softened. It’ll smell like you’re doing something right already.
Add the tomato-ey goodness:
Throw in the garlic, stir for a minute. Then add the tomato purée and cook it out for 2–3 mins. You want that deep flavour, not just raw tomato paste.
Pour in the liquid:
Tip in the chopped tomatoes and pour over the stock. Give it a stir, bring it to a gentle simmer, pop the lid on, and leave it bubbling away for about 15 minutes.
Bulk it up:
Chuck in the beans and broken pasta. Let it cook for another 10 minutes or so, just until the pasta’s tender. Try not to overcook it — you’re not making mush.
Toss in the cabbage:
Add the shredded cabbage right at the end — it only needs a couple of minutes to soften. You still want a bit of bite.
Final tweaks:
If it looks a bit too thick, just splash in some hot water. Taste and season again — it might need more salt, or a grind of black pepper to round it off.
Common Mistakes and How to Dodge Them
Why does my soup taste flat?
You might need a bit of acid — try a dash of vinegar or squeeze of lemon. Makes a huge difference.
Why’s the pasta soggy?
It sat too long. Either eat it soon after cooking or cook the pasta separately if you’re planning leftovers.
My soup’s too thick!
Totally normal. Just add hot water to loosen it back up. Minestrone loves to thicken as it sits.
Do I need the cabbage?
Not strictly. You could use spinach, kale, or even frozen peas instead — just something green and leafy.
Storage and Reheating
Fridge: Keeps 3 days easy — just chuck it in a container and seal it up tight.
Freezer: Freeze in batches (without the pasta, ideally). Lasts 2–3 months. Reheat gently on the hob.
Reheating tips:
- Hob: Medium heat, splash of water, stir now and then
- Microwave: 1-minute blasts with a stir in between — no one likes cold middles
Frequently Asked Questions
Can I add meat?
Sure — pancetta, sausage, even some leftover roast chicken. Brown it first for flavour.
Can I swap the beans?
Go for it. Any white bean works — haricot, butter beans, even chickpeas if you’re brave.
What pasta works best?
Short ones! I snap up spaghetti or use macaroni. Nothing too long or fussy.
Do I need to use stock cubes?
They’re fine. Just use good ones. Or homemade, if you’re the sort of person who makes their own.
Nutrition Facts (Per Serving)
- Calories: 127 kcal
- Fat: 2.8 g
- Carbohydrates: 21 g
- Protein: 5.1 g
- Sodium: 691 mg
- Sugar: 5.2 g
Try More James Martin Recipes:
- James Martin Leek And Potato Soup Recipe
- James Martin Tomato Soup Recipe
- James Martin Tomato And Red Pepper Soup
James Martin Minestrone Soup
Description
A thick, rustic minestrone with beans, cabbage, pasta, and tomatoes — the kind of soup that fills your belly and warms your hands.
Ingredients
Instructions
- Sauté onion, carrot, celery in oil for 10 mins.
- Add garlic, then stir in purée and cook 3 mins.
- Pour in stock and tomatoes, simmer 15 mins.
- Add pasta and beans, cook 10 mins.
- Stir in cabbage, cook 2 more mins. Adjust seasoning.
Notes
- Use whatever veg you’ve got — courgettes, leek, even potato.
- Don’t stress about exact pasta amounts — a handful does the trick.
- Add hot water if it thickens too much when reheating.
- A drizzle of olive oil on top makes it feel extra cozy.