Jamie Oliver’s “wholesome and hearty” minestrone soup can be made in half an hour, and it’s “super easy” to make.

The British chef said: “This tasty, nutritious minestrone soup is brilliant at embracing what you’ve got in your fridge.

“It’s super easy to tweak according to the vegetables you have in the house.”

Plus, all it involves is one pan on the stove, and a chopping board, so you can look forward to a quick clean-up.


Serves: Eight
Cooks in: 30 minutes


  • One clove of garlic
  • Two small onions
  • Olive oil
  • Two fresh bay leaves
  • Two carrots
  • Two sticks of celery
  • Two large handfuls of seasonal greens, such as savoy cabbage, curly kale, chard
  • One vegetable stock cube
  • One x 400g tin of plum tomatoes
  • Two x 400g tins of beans, such as cannellini, butter, or mixed
  • 100g dried pasta
  • Parmesan cheese, Grana Padano or a vegetarian alternative, to serve
  • Extra virgin olive oil
  • Crusty bread, to serve

READ MORE… Leek and potato soup recipe by James Martin is ‘perfect for cold days’


  1. Peel and finely chop the garlic and onion. Put a large shallow casserole pan on a medium-high heat with one tablespoon of olive oil.
  2. Add the garlic and the bay leaves, followed by the onions.
  3. 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.
  4. Crumble in the stock cube, pour in the tinned tomatoes, breaking them up with your spoon, then add one tin’s worth of water. Pour in the beans, juice and all, then add a pinch of sea salt and black pepper.

Don’t miss…
‘My bananas turned brown so I quickly made tasty banana muffins'[LATEST]
Heston Blumenthal’s roast potatoes recipe makes for the ‘perfect’ roasties[RECIPE]
Professional chef shares their recipe for restaurant quality omelettes at home[EXPERT]

  • Support fearless journalism
  • Read The Daily Express online, advert free
  • Get super-fast page loading

  1. 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.
  2. Season the soup to perfection, then serve it with a grating of Parmesan cheese and a drizzle of extra virgin olive oil.

Easy swaps

You can chop a variety of vegetables into the soup, such as:

  • Leek
  • Courgette
  • Potato.

If you don’t have Parmesan cheese, you can use Cheddar, or even a dollop of pesto.

No pasta? No problem! Rice or even chunks of bread can help to soak up the lovely flavour of the soup.


Delicious herbs to add to the soup include rosemary and thyme leaves, if you don’t have bay leaves.

As the recipe serves eight, there’s plenty of soup left over to enjoy for lunch the next day.

To serve, reheat in the pan, often stirring until piping hot throughout.

Source: Read Full Article