## Jamie Oliver’s Hearty Minestrone Soup: A Family Favorite Recipe
Looking for a comforting and nourishing meal that’s perfect for chilly evenings? Jamie Oliver’s Minestrone Soup is a family favorite for a reason. This one-pot wonder is packed with fresh vegetables, beans, and pasta, creating a symphony of flavors and textures that’s sure to satisfy even the pickiest eaters.
Jamie himself describes this minestrone as ‘hearty and nutritious’ and reveals that it’s a regular in his busy household. ‘We make it every month and all the kids love it – it’s one of the dishes where they always go in for seconds,’ he shares. With a cooking time of just 30 minutes, this recipe yields enough to feed up to eight people, leaving you with plenty of leftovers for another day.
The beauty of this soup lies in its simplicity. ‘To serve, reheat in a pan, stirring often until piping hot through,’ Jamie instructs. With just a few minutes of reheating, you can enjoy the same delicious flavors all over again.
Let’s dive into the recipe and learn how to create this wholesome masterpiece in your own kitchen.
### Ingredients You’ll Need:
* 1 clove garlic, peeled and finely chopped
* 2 small onions, finely chopped
* Olive oil
* 2 fresh bay leaves
* 2 carrots, trimmed and chopped into 1cm dice
* 2 sticks of celery, trimmed and chopped into 1cm dice
* 2 large handfuls of seasonal greens, such as savoy cabbage, curly kale, or chard (remove any tough stalks and chop finely)
* 1 vegetable stock cube
* 400g tin of plum tomatoes
* 2 x 400g tins of beans, such as cannellini, butter, or mixed beans
* 100g dried pasta (choose your favorite shape!)
* Parmesan cheese, Grana Padano, or a vegetarian alternative, for serving
* Extra virgin olive oil, for drizzling
* Crusty bread, for serving
### Instructions:
1. Start by heating a large shallow casserole pan over medium-high heat. Add one tablespoon of olive oil.
2. Sauté the garlic and bay leaves for a few minutes, followed by the onions.
3. Add the chopped carrots and celery to the pan and continue cooking for 10 to 15 minutes, or until softened and caramelized.
4. Crumble in the stock cube and pour in the tinned tomatoes, breaking them up with your spoon.
5. Add one tin’s worth of water to the pan.
6. Pour in the beans, juice and all, and season with salt and pepper to taste.
7. Shred your greens and add them to the pan.
8. Top up with 600ml of boiling water and add the pasta.
9. Bring the soup to a boil, then cover and simmer for 10 to 15 minutes, or until the pasta is cooked through and the soup has thickened.
10. Season to taste once more, and then serve your hearty minestrone soup with a generous grating of Parmesan cheese and a drizzle of extra virgin olive oil.
Enjoy this delicious and comforting soup with a slice of crusty bread for a truly satisfying meal.
Tips for Making the Most of Your Minestrone:
*
Get creative with your vegetables!
Feel free to use whatever seasonal greens are available. Other delicious additions include zucchini, potatoes, or even a few chopped mushrooms.*
Experiment with beans.
Cannellini beans are a classic choice, but you can also use butter beans, kidney beans, or a mix of different types for added flavor and texture.*
Make it ahead.
This minestrone soup is perfect for meal prepping! Cook it in advance and store it in the fridge for up to 3 days, or freeze it for up to 3 months.*
