Minestrone Soup | How to make Minestrone Soup

By Jamie Oliver  |  11th May 2016  |  
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  • Minestrone Soup, How to make Minestrone Soup
Minestrone Soupby Jamie Oliver
  • Prep Time

    10

    mins
  • Cook Time

    70

    mins
  • Serves

    8

    People

32

0





Video for key ingredients

  • Homemade Vegetable Stock

  • How To Make Pasta Dough

About Minestrone Soup

Hearty and nutritious, minestrone soup is a tasty crowd-pleaser and is super easy to tweak according to the vegetables you have in the house. Parmesan is a great seasoning and, when used carefully, it’s a good source of calcium, which we need to maintain strong and healthy bones.

Minestrone Soup, a deliciously finger licking recipe to treat your family and friends. This recipe of Minestrone Soup by Jamie Oliver will definitely help you in its preparation. The Minestrone Soup can be prepared within 10 minutes. The time taken for cooking Minestrone Soup is 70 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 8 people. The recipe details out how to make Minestrone Soup step by step. The detailed explanation makes Minestrone Soup so simple and easy that even beginners can try it out. The recipe for Minestrone Soup can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Minestrone Soup from BetterButter.

Minestrone Soup

Ingredients to make Minestrone Soup

  • 1 clove of garlic
  • 1 red onion
  • 2 Carrots
  • 2 sticks of celery
  • 1 courgette
  • 1 small leek
  • 1 large potato
  • 1 x 400 gm tin of cannellini beans
  • 2 rashers of higher-welfare smoked streaky bacon
  • Olive oil
  • ½ teaspoon dried oregano
  • 1 fresh bay leaf
  • 2 x 400 gm tins plum tomatoes
  • 1 litre organic vegetable stock
  • 1 large handful of seasonal greens, such as savoy cabbage, curly kale, chard
  • 100 gm wholemeal pasta
  • Optional: ½ a bunch of fresh basil
  • parmesan cheese

How to make Minestrone Soup

  1. Peel and finely chop the garlic and onion. Trim and roughly chop the carrots, celery and courgette, then add the vegetables to a large bowl.
  2. Cut the ends off the leek, quarter it lengthways, wash it under running water, then cut into 1cm slices. Add to the bowl.
  3. Scrub and dice the potato. Drain the cannellini beans, then set aside. Also finely slice the bacon.
  4. Heat 2 tablespoons of oil in a large saucepan over a medium heat. Add the bacon and fry gently for 2 minutes, or until golden.
  5. Add the garlic, onion, carrots, celery, courgette, leek, oregano and bay and cook slowly for about 15 minutes, or until the vegetables have softened, stirring occasionally.
  6. Add the potato, cannellini beans and plum tomatoes, then pour in the vegetable stock. Stir well, breaking up the tomatoes with the back of a spoon.
  7. Cover with a lid and bring everything slowly to the boil, then simmer for about 30 minutes, or until the potato is cooked through.
  8. Meanwhile, remove and discard any tough stalks bits from the greens, then roughly chop.
  9. Using a rolling pin, bash the pasta into pieces while it’s still in the packet or wrap in a clean tea towel.
  10. To check the potato is cooked, pierce a chunk of it with a sharp knife – if it pierces easily, it’s done. Add the greens and pasta to the pan, and cook for a further 10 minutes, or until the pasta is al dente.
  11. Try some just before the time is up to make sure you cook it perfectly. Add a splash more stock or water to loosen, if needed.
  12. Pick over the basil leaves (if using) and stir through. Season to taste with sea salt and black pepper, then serve with a grating of Parmesan and a slice of wholemeal bread, if you like.

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