BetterButter App

Recipes, Food Community & Kitchenwares


For uploading your recipes please DOWNLOAD THE APP

Home / Recipes / Minestrone Soup

Photo of Minestrone Soup by Jamie Oliver at BetterButter

Minestrone Soup

Jamie Oliver
10 minutes
Prep Time
70 minutes
Cook Time
8 People
Read Instructions Save For Later

ABOUT Minestrone Soup RECIPE

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.

Recipe Tags

  • Non-veg
  • Medium
  • Everyday
  • European
  • Simmering
  • Sauteeing
  • Soups
  • Healthy

Ingredients Serving: 8

  1. 1 clove of garlic
  2. 1 red onion
  3. 2 carrots
  4. 2 sticks of celery
  5. 1 courgette
  6. 1 small leek
  7. 1 large potato
  8. 1 x 400 gm tin of cannellini beans
  9. 2 rashers of higher-welfare smoked streaky bacon
  10. olive oil
  11. ½ teaspoon dried oregano
  12. 1 fresh bay leaf
  13. 2 x 400 gm tins plum tomatoes
  14. 1 litre organic vegetable stock
  15. 1 large handful of seasonal greens, such as savoy cabbage, curly kale, chard
  16. 100 gm wholemeal pasta
  17. Optional: ½ a bunch of fresh basil
  18. parmesan cheese


  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.

Reviews (0)  

How would you rate this recipe? Please add a star rating before submitting your review.

Submit Review
A password link has been sent to your mail. Please check your mail.