Minestrone soup

By Jamie Oliver

Minestrone soup
30 mins cooking time
Serves 8

“This hearty and nutritious minestrone soup is brilliant at embracing what you’ve got in your fridge. We make it every month and all the kids love it – it’s one of the dishes where they always go in for seconds. It’s super-easy to tweak according to the vegetables you have in the house – embrace the seasons but also use the best of your freezer and store cupboard, let it flex for you. And if you want to keep it veggie, leave out the bacon and just go straight to the veg.” This recipe was featured on Jamie Oliver's Keep Cooking and Carry on Show.

Kids , Vegetarian , Easy

Recipe nutrition per serving

171 kcals

Of an adults reference intake


4 rashers of higher-welfare smoked streaky bacon , optional
olive oil
1 clove of garlic
2 small onions
2 fresh bay leaves
2 carrots
2 sticks of celery
2 large handfuls of seasonal greens, such as savoy cabbage, curly kale, chard
1 vegetable stock cube
1 x 400 g tin of quality plum tomatoes
2 x 400 g tins of beans, such as cannellini, butter, or mixed
100 g dried pasta
Parmesan cheese , to serve
extra virgin olive oil



Put a large shallow casserole pan on a medium-high heat.


Finely slice the bacon, if using, and sprinkle into the pan with 1 tablespoon of olive oil, stirring occasionally while you prep your veg.


Peel and finely chop the garlic and onion, adding the garlic to the pan with the bay leaves as soon as the bacon turns golden, followed by the onions.


Trim and chop the carrots and celery into rough 1cm dice, adding to the pan as you go. Remove and finely chop any tough stalks from your greens and add to the pan. Cook for 10 to 15 minutes, stirring regularly, or until softened and caramelised.


Crumble in the stock cube, pour in the tinned tomatoes, breaking them up with your spoon, then add 1 tin’s worth of water.


Pour in the beans, juice and all, then add a pinch of sea salt and black pepper.


Shred your greens and sprinkle into the pan, top up with 600ml of boiling kettle water, then add the pasta. Cover and leave to simmer for 10 to 15 minutes, or until the pasta is just cooked and the soup has thickened to your liking.


Season the soup to perfection, then serve it with a grating of Parmesan cheese and a drizzle of extra virgin olive oil. A sprinkling of fresh baby basil leaves will always be delicious, if you’ve got them, and my kids enjoy it with a dollop of pesto on top, too.

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