Jamie Oliver’s Easy Minestrone Soup is the ultimate comfort food—hearty, healthy, and full of vibrant vegetables. With a rich, savory broth made from fresh seasonal ingredients, cannellini beans, and bacon for extra flavor, this minestrone is the perfect one-pot meal. It’s flexible, too—use whatever veggies are in season for the freshest taste.
Why Everyone Will Love This Recipe
- Packed with vegetables and fiber, making it a hearty, filling meal
- Bacon adds a smoky, savory touch that elevates the dish
- Easy-to-make in under an hour, all in one pot
- Full of nutrients from the greens, beans, and wholemeal pasta
- Naturally vegetarian (unless you add bacon)
- Perfect for meal prep or a cozy dinner
What Makes This Minestrone Soup Special?
Jamie’s version of minestrone is hearty yet healthy, thanks to seasonal vegetables, cannellini beans, and pasta. The addition of smoked streaky bacon adds just the right amount of flavor without overwhelming the soup. A handful of greens like kale or chard finishes it off, making this soup not just delicious but incredibly nutritious too.
Cooking Tips
- Use seasonal vegetables: This soup is super adaptable to whatever is in season, so feel free to swap out the potatoes, zucchini, or other veggies.
- Grate the Parmesan fresh: It melts better and adds a richer flavor than pre-grated.
- Bash the pasta gently with a rolling pin for rustic chunks that soak up the soup's flavor.
- Simmer low and slow to allow all the flavors to meld perfectly.
- If you want a smoother texture, use an immersion blender to blend part of the soup.
Frequently Asked Questions
Can I make this soup without bacon?
Yes, the soup will still be hearty and flavorful without bacon. For a vegetarian version, you can add a bit of smoked paprika or a dash of soy sauce for a similar umami boost.
Can I use canned vegetables?
Fresh vegetables are ideal, but if canned vegetables are what you have on hand, they can be used in a pinch. Just make sure to drain and rinse them.
How can I make this soup spicier?
Add red pepper flakes or fresh chili to give the soup some heat. Stir in to taste as it simmers.
What kind of pasta works best?
Small pasta shapes like ditalini, orzo, or broken pieces of spaghetti work best. For a more rustic texture, try pasta like fusilli or penne.
How to Store
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of water or stock if the soup has thickened.
How to Freeze
Freeze in an airtight container for up to 3 months. To reheat, thaw overnight in the fridge and heat on the stovetop, adding extra liquid if necessary.
Ingredients
Soup Base:
- 1 tbsp extra-virgin olive oil
- 1 onion, finely chopped (about 1 cup)
- 2 carrots, peeled and chopped
- 2 sticks of celery, chopped
- 1 courgette (zucchini), chopped
- 1 small leek, sliced
- 1 large potato, peeled and diced
- 1 can (14.5 oz) cannellini beans, drained
- 2 rashers of higher-welfare smoked streaky bacon (optional)
- ½ tsp dried oregano
- 1 fresh bay leaf
- 2 x 400g tins plum tomatoes
- 1 liter organic vegetable stock (or chicken stock)
Greens and Pasta:
- 1 large handful seasonal greens (such as savoy cabbage, curly kale, or chard)
- 100g wholemeal pasta (broken into pieces if large)
For Serving:
- Freshly grated Parmesan cheese
- Wholemeal bread (optional)
How to Make Jamie Oliver’s Easy Minestrone Soup
- Prepare the vegetables: Peel and finely chop the garlic and onion. Trim and roughly chop the carrots, celery, courgette, leek, and potato. Drain the cannellini beans and set aside.
- Cook the bacon: In a large saucepan, heat 1 tablespoon olive oil over medium heat. Add smoked bacon and fry gently for 2 minutes, or until golden.
- Sauté the aromatics: Add the garlic, onion, carrots, celery, courgette, leek, oregano, and bay leaf. Cook, stirring occasionally, for 15 minutes, until the vegetables are softened.
- Build the soup base: Add the potato, canned tomatoes, and vegetable stock to the pan. Bring to a boil, then reduce to a simmer and cook for 30 minutes.
- Prepare the pasta and greens: Meanwhile, remove any tough stalks from the greens and chop them. Break the wholemeal pasta into pieces and toast it lightly in a dry pan for a few minutes.
- Add the pasta and greens: Add the greens and pasta to the soup and cook for an additional 10 minutes or until the pasta is al dente and the vegetables are tender.
- Season and serve: Taste and season with salt and pepper. Serve the soup hot, garnished with freshly grated Parmesan and a slice of wholemeal bread if desired.
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