{"id":9996,"date":"2026-05-26T19:43:39","date_gmt":"2026-05-26T19:43:39","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=9996"},"modified":"2026-05-26T19:51:04","modified_gmt":"2026-05-26T19:51:04","slug":"jamie-olivers-minestrone-soup","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/jamie-olivers-minestrone-soup\/","title":{"rendered":"Jamie Oliver’s Minestrone Soup"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

Jamie Oliver’s Minestrone Soup<\/h2>\n
<\/div>\n
Wholesome, hearty & flexible.<\/span>
<\/div>This hearty and nutritious minestrone soup is brilliant at embracing what you\u2019ve got in your fridge. We make it every month and all the kids love it \u2013 it\u2019s one of the dishes where they always go in for seconds.<\/span><\/div>\n
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Total Time<\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>8<\/span><\/div>\n\n
Author: <\/span>Jamie Oliver – Jamie’s Food Revolution<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 1<\/span> clove<\/span> of garlic<\/span><\/li>
  • 2<\/span> small<\/span> onions<\/span><\/li>
  • olive oil<\/span> (about 1 Tbsp to start)<\/span><\/li>
  • 2<\/span> fresh bay leaves<\/span><\/li>
  • 2<\/span> carrots<\/span><\/li>
  • 2<\/span> sticks<\/span> celery<\/span><\/li>
  • 2<\/span> large handfuls<\/span> seasonal greens<\/span> such as savoy cabbage, curly kale, chard<\/span><\/li>
  • 1<\/span> vegetable stock cube<\/span><\/li>
  • 1<\/span> (400g\/14oz) can <\/span> plum tomatoes<\/span><\/li>
  • 2<\/span> (400g\/14oz) cans <\/span> beans<\/span> such as cannellini, butter, or mixed<\/span><\/li>
  • 100<\/span> g (about 1 cup)<\/span> dry pasta<\/span><\/li>
  • Parmesan cheese<\/span> Grana Padano or vegetarian alternative, to serve<\/span><\/li>
  • extra virgin olive oil<\/span><\/li>
  • crusty bread<\/span> (to serve)<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Peel and finely chop the garlic and onion. <\/span><\/div><\/li>
    • Heat 1 Tbsp olive oil<\/strong> in a large shallow casserole over medium\u2011high heat. Add the garlic and the bay leaves, followed by the onions.<\/span><\/div><\/li>
    • 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.<\/div><\/li>
    • Crumble in the stock cube, pour in the tinned tomatoes, breaking them up with your spoon, then add 1 can\u2019s worth of water. Pour in the beans, juice and all, then add a pinch of sea salt and black pepper.<\/span><\/div><\/li>
    • Shred your greens and sprinkle into the pan, top up with 600ml\/2\u00bd cups 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.<\/span><\/div><\/li>
    • Season the soup to perfection, then serve it with a grating of Parmesan cheese and a drizzle of extra virgin olive oil.<\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n

      <\/span>Notes<\/span><\/h3>
      <\/span>Top Tip<\/span><\/h5>\n
      \nThis soup is great for using up odds and ends from your dried pasta packets. Pile whatever you\u2019ve got in a clean tea towel, then give it a good bash so it\u2019s all about the same size.<\/span>
      <\/div>\n<\/div><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":9993,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[4717,179,2877,132,2194,1712],"tags":[],"class_list":["post-9996","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-jamie-oliver","category-italian","category-simmered","category-soup","category-stew-dish","category-vegetarian"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2026\/05\/image_2026-05-26_153315176.png","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/9996","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=9996"}],"version-history":[{"count":2,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/9996\/revisions"}],"predecessor-version":[{"id":10002,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/9996\/revisions\/10002"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/9993"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=9996"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=9996"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=9996"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}