This delicious Jamie Oliver minestrone soup is a quick, hearty, and nutritious meal perfect for any day. Packed with tender veggies, beans, and pasta, it’s easy to customize with seasonal greens or pantry staples. Enjoy the comforting flavors topped with Parmesan and crusty bread, making it a wholesome and satisfying dish for the whole family.
Ingredients Needed
- 1 clove of garlic, peeled and chopped
- 2 small onions, finely chopped
- 1 tbsp (15ml) olive oil
- 2 fresh bay leaves
- 2 carrots, diced (~1 cm/½ inch)
- 2 celery sticks, diced (~1 cm/½ inch)
- 2 large handfuls (approx. 200 g/7 oz) seasonal greens (e.g., Savoy cabbage, curly kale, or chard)
- 1 vegetable stock cube
- 1 x 400g tin (14 oz) plum tomatoes
- 2 x 400g tins (14 oz each) beans (e.g., cannellini, butter, or mixed), including liquid
- 100g (3½ oz) dried pasta, crushed into small pieces
- Parmesan cheese, Grana Padano, or vegetarian alternative (to serve)
- Extra virgin olive oil (for drizzling)
- Crusty bread (to serve)
How To Make Minestrone Soup
- Heat the oil: Place a large shallow casserole pan over medium-high heat with 1 tbsp olive oil.
- Sauté aromatics: Add garlic and bay leaves, followed by onions. Stir and cook.
- Add veggies: Dice carrots and celery into 1 cm pieces, trimming tough stalks from greens. Add them to the pan. Cook for 10–15 minutes, stirring regularly, until softened and slightly caramelized.
- Add stock and tomatoes: Crumble the stock cube, pour in the tomatoes (breaking them up with your spoon), and add 400 ml (1 tin) of water.
- Add beans and greens: Pour in the beans with their liquid. Season with a pinch of salt and black pepper. Shred greens and sprinkle into the pan.
- Cook the pasta: Add 600 ml (2½ cups) boiling water and the pasta. Cover and simmer for 10–15 minutes, or until the pasta is cooked and the soup has thickened.
- Serve: Taste and adjust seasoning. Serve hot with a grating of Parmesan, a drizzle of extra virgin olive oil, and crusty bread.
Recipe Tips
- Chop vegetables evenly: Cut carrots and celery into similar-sized pieces (about 1 cm/½ inch) to ensure they cook evenly and soften perfectly.
- Don’t skip caramelizing: Cooking the vegetables until caramelized adds depth and sweetness to the soup’s flavor. Be patient during this step.
- Use the bean liquid: The liquid in the bean tins adds extra flavor and helps thicken the soup naturally, so pour it all in.
- Adjust the pasta size: Break the dried pasta into small, even pieces so it cooks quickly and blends well with the soup.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover minestrone soup cool to room temperature. Transfer it to an airtight container and refrigerate for up to 3 days.
- Freeze: Allow the soup to cool completely, then pour it into a freezer-safe container, leaving some space for expansion. Freeze for up to 3 months. To thaw, place it in the fridge overnight before reheating.
- Reheat: Pour the soup into a pot and heat over medium heat for 5–7 minutes, stirring occasionally, until it is warmed through evenly.
Nutrition Facts
Serving Size: 1 cup (240ml)
- Calories: 148
- Total Fat: 2.4g
- Saturated Fat: 0.4g
- Total Carbohydrate: 26.4g
- Dietary Fiber: 5.3g
- Sugars: 5.6g
- Protein: 6.9g
Try More Jamie Oliver Recipes:
Jamie Oliver Minestrone Soup Recipe
Description
This delicious Jamie Oliver minestrone soup is a quick, hearty, and nutritious meal perfect for any day. Packed with tender veggies, beans, and pasta, it’s easy to customize with seasonal greens or pantry staples. Enjoy the comforting flavors topped with Parmesan and crusty bread, making it a wholesome and satisfying dish for the whole family.
Ingredients
Instructions
- Heat the oil: Place a large shallow casserole pan over medium-high heat with 1 tbsp olive oil.
- Sauté aromatics: Add garlic and bay leaves, followed by onions. Stir and cook.
- Add veggies: Dice carrots and celery into 1 cm pieces, trimming tough stalks from greens. Add them to the pan. Cook for 10–15 minutes, stirring regularly, until softened and slightly caramelized.
- Add stock and tomatoes: Crumble the stock cube, pour in the tomatoes (breaking them up with your spoon), and add 400 ml (1 tin) of water.
- Add beans and greens: Pour in the beans with their liquid. Season with a pinch of salt and black pepper. Shred greens and sprinkle into the pan.
- Cook the pasta: Add 600 ml (2½ cups) boiling water and the pasta. Cover and simmer for 10–15 minutes, or until the pasta is cooked and the soup has thickened.
- Serve: Taste and adjust seasoning. Serve hot with a grating of Parmesan, a drizzle of extra virgin olive oil, and crusty bread.
Notes
- Chop vegetables evenly: Cut carrots and celery into similar-sized pieces (about 1 cm/½ inch) to ensure they cook evenly and soften perfectly.
- Don’t skip caramelizing: Cooking the vegetables until caramelized adds depth and sweetness to the soup’s flavor. Be patient during this step.
- Use the bean liquid: The liquid in the bean tins adds extra flavor and helps thicken the soup naturally, so pour it all in.
- Adjust the pasta size: Break the dried pasta into small, even pieces so it cooks quickly and blends well with the soup.
Jamie Oliver Minestrone Soup Recipe