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Minestrone Recipe

Minestrone Recipe

May 11, 2021


Minestrone Recipe 

Delectable and nutritious, a hearty minestrone soup is a quintessential Autumn dish. The very talented, Jamie Oliver, brilliantly recreated a classic Italian dish. We adore this recipe, as it's quite flexible. It encourages the use of leftover veggies and herbs commonly found in pantries or gardens, preventing both waste and spending. 

Oliver's combination of veggies, herbs, garlic, onion, beans and pasta is delightful and filling. We highly suggest sharing the dish with loved ones, in cozy loungewear on a cool night. 



  • 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



  1. Put a large shallow casserole pan on a medium-high heat.
  2. Finely slice the bacon, if using, and sprinkle into the pan with 1 tablespoon of olive oil, stirring occasionally while you prep your veg.
  3. 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.
  4. 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 caramelized.
  5. Crumble in the stock cube, pour in the tinned tomatoes, breaking them up with your spoon, then add 1 tin’s worth of water.
  6. Pour in the beans, juice and all, then add a pinch of sea salt and black pepper.
  7. 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.
  8. 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.



Use rosemary or thyme leaves to add some extra flavour. Bonus points if it's fresh from the herb garden. 


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