Adan Kendric Jamie Oliver Minestrone Soup is a hearty, vegetable-packed dish that’s both comforting and nutritious. Filled with seasonal vegetables, beans, and pasta, this Italian classic is perfect for a wholesome lunch or dinner. It’s a versatile recipe, allowing you to use whatever vegetables you have on hand. Plus, it’s easy to make in large batches and store for later meals.
Why This Recipe is a Must-Try
- Hearty and nutritious: Packed with vegetables, beans, and pasta, it’s a filling and healthy meal.
- Customizable: Use whatever vegetables are in season or what you have on hand.
- One-pot meal: Minimal cleanup as everything is cooked in one pot.
- Perfect for meal prep: Easy to make in large quantities and store for later.
- Comforting and delicious: Warm, flavorful, and perfect for colder days.
Other Jamie Oliver Recipes
- Jamie Oliver Carrot and Coriander Soup
- Easy Jamie Oliver Waffles
- Jamie Oliver Sweet Potato Chickpea Curry
What is Jamie Oliver’s Minestrone Soup Recipe?
Jamie Oliver’s Minestrone Soup is a traditional Italian soup made with vegetables, beans, and small pasta in a flavorful tomato-based broth. This version is a wholesome, hearty meal that’s perfect for both lunch and dinner.
Jamie Oliver’s Minestrone Soup Recipe Ingredients
- 1 large onion (chopped)
- 2 carrots (chopped)
- 2 celery sticks (chopped)
- 2 cloves garlic (minced)
- 1 courgette (chopped)
- 1 large potato (peeled and diced)
- 400g can chopped tomatoes
- 1.5 liters of vegetable or chicken stock
- 400g can cannellini or kidney beans (drained and rinsed)
- 100g small pasta (such as ditalini or elbow)
- A handful of fresh spinach or kale (optional)
- 1 bay leaf
- A few sprigs of fresh thyme or rosemary
- 2 tablespoons olive oil
- Salt and pepper to taste
- Grated Parmesan (for serving, optional)
Step-by-Step Instructions to Prepare Jamie Oliver’s Minestrone Soup Recipe
Step 1: Sauté the Vegetables
In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook for about 8-10 minutes, stirring occasionally, until the vegetables begin to soften. Add the garlic and cook for an additional 2 minutes.
Step 2: Add the Remaining Vegetables and Herbs
Add the chopped courgette, potato, bay leaf, and fresh thyme or rosemary to the pot. Stir to combine and cook for another 5 minutes, allowing the flavors to meld together.
Step 3: Add Tomatoes and Stock
Pour in the canned chopped tomatoes and the vegetable or chicken stock. Stir well and bring the mixture to a boil. Once boiling, reduce the heat to low and let the soup simmer for 20-25 minutes, or until the vegetables are tender.
Step 4: Add Beans and Pasta
After the vegetables have softened, stir in the drained beans and the small pasta. Simmer for another 10-12 minutes, or until the pasta is cooked al dente.
Step 5: Add Spinach or Kale (Optional)
If using spinach or kale, add it to the soup during the last 5 minutes of cooking. Stir until the greens have wilted.
Step 6: Season and Serve
Remove the bay leaf and any herb sprigs from the soup. Taste and season with salt and pepper as needed. Serve hot with grated Parmesan on top, if desired.
What to Serve with Jamie Oliver’s Minestrone Soup
- Crusty Bread: Serve with a slice of warm, crusty bread to soak up the flavorful broth.
- Green Salad: A fresh green salad pairs well with a lighter side.
- Grated Parmesan: Sprinkle Parmesan over the soup for added flavor and richness.
- Garlic Bread: For a more indulgent option, serve with garlic bread on the side.
Expert Tips for Mastering Jamie Oliver’s Minestrone Soup
- Use seasonal vegetables: Feel free to swap or add vegetables based on what’s in season or what you have on hand.
- Don’t overcook the pasta: Add the pasta towards the end of cooking to ensure it doesn’t become mushy.
- Make it vegan: Use vegetable stock and skip the Parmesan for a vegan-friendly version.
- Freeze for later: Minestrone soup freezes well, so make a big batch and freeze portions for easy meals later.
- Add more protein: If you want a heartier soup, you can add cooked chicken or sausage.
Variations of Jamie Oliver’s Minestrone Soup Recipe
- Add meat: For a heartier version, add cooked sausage or shredded chicken.
- Swap the beans: Use chickpeas, black beans, or even lentils in place of the cannellini or kidney beans.
- Spicy version: Add red pepper flakes or chili powder for a bit of heat.
- Gluten-free: Use gluten-free pasta or rice to make the soup gluten-free.
- Herb variation: Swap thyme for basil or oregano for a different flavor profile.
How to Store Leftover Jamie Oliver’s Minestrone Soup Recipe
- Refrigeration: Store in an airtight container in the fridge for up to 3 days.
- Freezing: Minestrone soup freezes well. Let it cool completely before transferring to a freezer-safe container. Freeze for up to 3 months.
- Reheating: Reheat on the stovetop over medium heat. If the soup thickens, add a little water or stock to loosen it.
Nutrition Value (per serving)
- Calories: 250 kcal
- Protein: 8g
- Carbohydrates: 40g
- Fat: 8g
- Fiber: 7g
FAQs
Can I freeze minestrone soup?
Yes, minestrone soup freezes very well. Allow the soup to cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. When reheating, you may need to add some water or stock to adjust the consistency.
How do I prevent pasta from getting mushy in minestrone soup?
To prevent pasta from becoming mushy, add it towards the end of cooking and cook just until al dente. Alternatively, cook the pasta separately and add it to individual servings when reheating the soup.
What vegetables can I use in minestrone soup?
You can use a variety of vegetables in minestrone soup. Common choices include carrots, celery, onions, potatoes, courgettes, and spinach. Seasonal vegetables or whatever you have on hand can also be added.
Can I make minestrone soup vegan?
Yes, you can easily make minestrone soup vegan by using vegetable stock instead of chicken stock and omitting any cheese or dairy toppings.
Final Words
Jamie Oliver’s Minestrone Soup is a delicious, nutritious, and versatile dish that’s perfect for any season. With a variety of vegetables, beans, and pasta, this hearty soup is both filling and flavorful. Whether you’re making it for a family dinner or meal prepping for the week, this recipe is easy to adapt to your preferences and sure to satisfy.
More Jamie Oliver Recipes
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Jamie Oliver Minestrone Soup Recipe
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
- Yield: 4 1x
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Description
Jamie Oliver’s Minestrone Soup is a traditional Italian soup made with vegetables, beans, and small pasta in a flavorful tomato-based broth. This version is a wholesome, hearty meal that’s perfect for both lunch and dinner.
Ingredients
- 1 large onion (chopped)
- 2 carrots (chopped)
- 2 celery sticks (chopped)
- 2 cloves garlic (minced)
- 1 courgette (chopped)
- 1 large potato (peeled and diced)
- 400g can chopped tomatoes
- 1.5 liters vegetable or chicken stock
- 400g can cannellini or kidney beans (drained and rinsed)
- 100g small pasta (such as ditalini or elbow)
- A handful of fresh spinach or kale (optional)
- 1 bay leaf
- A few sprigs of fresh thyme or rosemary
- 2 tablespoons olive oil
- Salt and pepper to taste
- Grated Parmesan (for serving, optional)
Instructions
In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook for about 8-10 minutes, stirring occasionally, until the vegetables begin to soften. Add the garlic and cook for an additional 2 minutes.
Add the chopped courgette, potato, bay leaf, and fresh thyme or rosemary to the pot. Stir to combine and cook for another 5 minutes, allowing the flavors to meld together.
Pour in the canned chopped tomatoes and the vegetable or chicken stock. Stir well and bring the mixture to a boil. Once boiling, reduce the heat to low and let the soup simmer for 20-25 minutes, or until the vegetables are tender.
After the vegetables have softened, stir in the drained beans and the small pasta. Simmer for another 10-12 minutes, or until the pasta is cooked al dente.
If using spinach or kale, add it to the soup during the last 5 minutes of cooking. Stir until the greens have wilted.
Remove the bay leaf and any herb sprigs from the soup. Taste and season with salt and pepper as needed. Serve hot with grated Parmesan on top, if desired.
