There’s a kind of soup that feels like it came straight from your nan’s kitchen — even if your nan wasn’t Italian. Minestrone is that soup for me. It’s chunky, colourful, and full of stuff that actually fills you up. It smells like home. Like something bubbling away while the rain taps the windows and you’re still wearing socks from this morning.
I made this version on one of those empty-fridge nights where dinner could’ve just as easily been toast. You know the ones. I had half a cabbage, a tired tin of beans, and a few random pasta bits rattling around in the back of the cupboard. And somehow, it turned into something warm and generous and really satisfying. The kind of meal where you go back for just “one more ladle,” knowing full well you’re not stopping there.
And listen — the Parmesan on top? Not optional. It makes it. Like a little hat of salty glory on your soup.
Why You’ll Love It
- Uses up all those veggie odds and ends sitting in your fridge.
- Perfect for chilly nights or when you just want something cozy and hearty.
- Great for batch cooking — it actually gets better the next day.
- Kid-friendly, budget-friendly, mood-friendly.
- You can toss in pretty much any pasta or beans and it still works.
- One pot. Zero faff. Loads of flavour.
Ingredients
- 1 clove garlic
- 2 small onions
- Olive oil
- 2 fresh bay leaves
- 2 carrots
- 2 sticks celery
- 2 large handfuls of seasonal greens (e.g., kale, cabbage, chard)
- 1 vegetable stock cube
- 1 x 400g tin plum tomatoes
- 2 x 400g tins beans (e.g., cannellini, butter, or mixed)
- 100g dried pasta (any shape, any mix)
- Parmesan or Grana Padano (or veggie alternative), for serving
- Extra virgin olive oil, for drizzling
- Crusty bread, to serve
How to Make It
Build the flavour base:
Peel and finely chop your garlic and onions. Heat a splash of olive oil in a big pan and toss them in with the bay leaves. Let everything soften and get lovely and fragrant — about 5–7 minutes.
Chop, stir, and soften:
Roughly dice the carrots and celery into bite-sized chunks and add them to the pan. If your greens have any tough stalks, chop and add those now too. Cook everything down for 10–15 minutes, stirring now and then, until soft and golden around the edges.
Bring in the tomatoes and beans:
Crumble in your stock cube. Add the tinned tomatoes, breaking them up with your spoon. Pour in one tomato tin’s worth of water, then add your tins of beans — juice and all. Stir well, then season with a pinch of sea salt and black pepper.
Time for the greens:
Shred your leafy greens and chuck them in. Then pour in about 600ml of boiling water from the kettle. Give everything a good stir.
Pasta party:
Add your dried pasta and pop the lid on. Let it simmer gently for 10–15 minutes, until the pasta is cooked and the soup’s thickened up nicely. Stir occasionally so nothing sticks.
Finish and serve:
Taste for seasoning — adjust if needed. Then ladle into bowls, grate over a generous snowfall of Parmesan, and drizzle with extra virgin olive oil. Crusty bread on the side is a very good idea.
Common Mistakes and How to Dodge Them
Why is my pasta mushy?
Don’t overcook it. Check after 10 minutes and serve as soon as it’s al dente.
My soup’s too thin. How do I fix it?
Let it simmer uncovered for a bit longer. The starch from the pasta will help it thicken.
Forgot to stir and everything stuck!
Happens to the best of us. Keep stirring gently every 5 minutes or so during cooking.
Not enough flavour?
Try a splash of balsamic vinegar or another pinch of salt. Or finish with lemon zest to lift it.
Storage and Reheating
Fridge: Keeps for 3–4 days. The flavour deepens, but the pasta will soften a bit more.
Freezer: Yup! Best to freeze before adding the pasta, though — or cook the pasta fresh when you reheat.
Reheating: Gentle on the stove, with a splash of water or stock to loosen it.
Frequently Asked Questions
Can I make it vegan?
Absolutely — just skip the cheese or use a plant-based alternative. Everything else is naturally vegan.
Do I need special pasta?
Nope. This is the time to use up all those broken bits at the bottom of the bag.
What if I don’t have bay leaves?
Not a dealbreaker. A pinch of dried oregano or thyme would still bring warmth.
Can I use fresh tomatoes instead?
Yes — just cook them down a bit longer before adding water and beans. Tinned are easier, but use what you’ve got.
Nutrition Facts (Per Serving):
- Calories: ~340
- Fat: 9g
- Carbs: 50g
- Protein: 14g
- Sodium: ~550mg
- Sugar: 7g
Jamie Oliver Minestrone Soup Recipe
Description
A warm, rustic Italian-style soup packed with veg, beans, and pasta — perfect for clearing out the fridge and filling bellies on a chilly day.
Ingredients
Instructions
- Sauté garlic and onion in olive oil with bay leaves.
- Add carrots, celery, and chopped green stalks. Cook 10–15 mins.
- Add tomatoes, water, beans, and seasoning.
- Stir in shredded greens and boiling water.
- Add pasta, cover, and simmer 10–15 mins.
- Taste, adjust seasoning, and serve with cheese and oil.
Notes
- Use whatever greens or beans you’ve got on hand.
- Stir often once pasta is in — no one wants a burnt bottom.
- Add a splash of vinegar at the end if you like a tangy twist.
- Pasta soaks up liquid — loosen with more water when reheating.