Jamie Oliver's Minestrone Soup
A hearty and adaptable minestrone soup, perfect for using up leftover vegetables and packed with flavor.
1h4Servings
Nutrition
342kcal
11gProtein
36gCarbs
17gFat
High Protein, High Fiber
Ingredients
SOUP BASE
Smoked Bacon
4 slices
Olive Oil
2 tbsp
Garlic
2 cloves
Bay Leaf
2 whole
Carrots
2 pieces
Celery Stalks
2 pieces
Onion
1 piece
Savoy Cabbage
0.25 whole
Kale
1 piece
Vegetable Stock Cube
1 piece
Canned Chopped Tomatoes
1 can
Water
1 l
Butter Beans
1 can
Cannellini Beans
1 can
Pasta
100 g
FOR SERVING
Parmesan Cheese
2 tbsp
Instructions
1Sauté Aromatics and Bacon
10m
10mCook Bacon
Heat a large pan over medium-high heat. Add the chopped bacon and cook until golden and crispy, about 5-7 minutes. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pan.
Sauté Garlic and Bay Leaves
Add olive oil to the pan with the bacon fat. Add the minced garlic and bay leaves. Cook for 1 minute until fragrant, being careful not to burn the garlic.
2Add Vegetables
15m
15mChop and Add Carrots, Celery, and Onion
Chop the carrots, celery, and onion into bite-sized pieces. Add them to the pan and stir well. Cook for about 5-7 minutes until they start to soften.
Add Cabbage and Kale
Chop the savoy cabbage and kale, discarding any tough stems. Add them to the pan and stir until they begin to wilt.
3Build the Soup Base
25m
25mAdd Stock and Tomatoes
Crumble the vegetable stock cube into the pan. Add the canned chopped tomatoes and water. Stir everything together.
Add Beans and Bacon
Drain and rinse the butter beans and cannellini beans. Add them to the pan along with the reserved crispy bacon. Stir to combine.
Simmer the Soup
Bring the soup to a boil, then reduce the heat to low. Cover the pan and let it simmer for at least 20-25 minutes, allowing the flavors to meld and the vegetables to become tender.
4Cook Pasta and Finish
10m
10mAdd Pasta
Stir in the pasta and cook according to package directions, usually about 8-10 minutes, until al dente. The soup will thicken as the pasta cooks.
Adjust Seasoning
Taste the soup and season with salt and pepper if needed. Remove the bay leaves before serving.
5Serve
2m
2mLadle into Bowls
Ladle the hot minestrone soup into bowls.
Garnish and Serve
Top with grated Parmesan cheese and serve immediately.
Tips
Feel free to use any vegetables you have on hand; this soup is very forgiving.
For a vegetarian version, omit the bacon and use vegetable broth.
The soup thickens as it sits, so you may need to add a little more water or broth when reheating.
This soup tastes even better the next day.