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.