Jamie Oliver: Minestrone Soup Recipe

Jamie Oliver: Minestrone Soup Recipe

  1. List Of Ingredients
  2. 1 clove of garlic
  3. 1 red onion
  4. 2 carrots
  5. 2 sticks of celery
  6. 1 courgette
  7. 1 small leek
  8. 1 large potato
  9. 1 x 400g tin of cannellini beans
  10. 2 rashers of higher-welfare smoked streaky bacon
  11. olive oil
  12. ½ teaspoon dried oregano
  13. 1 fresh bay leaf
  14. 2 x 400g tins plum tomatoes
  15. 1 litre organic vegetable stock
  16. 1 large handful of seasonal greens, such as savoy cabbage, curly kale, chard
  17. 100g wholemeal pasta
  18. optional: ½ a bunch of fresh basil
  19. Parmesan cheese
  1. Equipment
  2. 2 chopping boards
  3. 2 knives
  4. Large bowl
  5. Tin opener
  6. Colander or sieve
  7. Large saucepan with lid
  8. Wooden spoon
  9. Measuring spoons
  10. Measuring jug
  11. Rolling pin
  12. Fine grater

Jamie Oliver’s Food Revolution

Food Revolution Day is an annual global day of action that celebrates good, fresh, real food. It’s a day to shout about the benefits of cooking from scratch and, ultimately to show people that not only is fresh food tastier, changing their food choices can also make them healthier and happier.

Jamie is urging all of us to cook for our lives. This recipe is one of Jamie’s 10 Food Revolution recipes that together can teach us all the skills we need to feed ourselves and our families good, nutritious food for years to come.

Join the food revolution and celebrate the power of fresh, healthy, real food. Sign up at jamiesfoodrevolution.org


Peel and finely chop the garlic and onion. Trim and roughly chop the carrots, celery and courgette, then add the vegetables to a large bowl.

Cut the ends off the leeks, quarter them lengthways, wash them under running water, then cut into 1cm slices. Add to the bowl.

Scrub and dice the potato. Drain the cannellini beans, then set aside.

Finely slice the bacon.

Heat 2 tablespoons of oil in a large saucepan over a medium heat. Add the bacon and fry gently for 2 minutes, or until golden.

Add the garlic, onion, carrots, celery, courgette, leek, oregano and bay and cook slowly for about 15 minutes, or until the vegetables have softened, stirring occasionally.

Add the potato, cannellini beans and plum tomatoes, then pour in the vegetable stock. Stir well, breaking up the tomatoes with the back of a spoon.

Cover with a lid and bring everything slowly to the boil, then simmer for about 30 minutes, or until the potato is cooked through. Meanwhile…

Remove and discard any tough stalks bits from the greens, then roughly chop.

Using a rolling pin, bash the pasta into pieces while it’s still in the packet or wrap in a clean tea towel.

To check the potato is cooked, pierce a chunk of it with a sharp knife – if it pierces easily, it’s done. Add the greens and pasta to the pan, and cook for a further 10 minutes, or until the pasta is al dente. This translates as ‘to the tooth’ and means that it should be soft enough to eat, but still have a bit of a bite and firmness to it. Try some just before the time is up to make sure you cook it perfectly.

Add a splash more stock or water to loosen, if needed.

Pick over the basil leaves (if using) and stir through. Season to taste with sea salt and black pepper, then serve with a grating of Parmesan and a slice of wholemeal bread, if you like.

Recipe © Jamie Oliver. Photo © James Lyndsay