Jamie Oliver’s minestrone soup is comfort in a bowl. It’s rustic, hearty and full of good stuff-vegetables, beans, pasta and rich tomato broth. Nothing too fancy. Just honest, wholesome food that fills you up and feels like a warm hug.
What makes Jamie’s version stand out? He doesn’t just throw in whatever’s lying around. His approach is thoughtful. Seasonal veg, layered flavor and a focus on building depth from the base up. You’re not just making soup. you’re making something that tastes like it’s been simmering in a countryside kitchen for hours.
It’s Italian at heart. But with Jamie’s signature spin: fresh, bold, simple.
Jamie Oliver Minestrone Soup Recipe
Ingredients Needed
Here’s what you’ll typically need. Don’t stress if you’re missing one or two-minestrone is meant to be flexible.
Veggies
- 2 carrots
- 2 celery sticks
- 1 onion
- 2 cloves garlic
- 1 small zucchini
- A handful of greens (kale, spinach or cabbage work great)
Base + Body
- Olive oil
- 1 tsp dried oregano
- 1 x 400g tin chopped tomatoes
- 1.5 litres vegetable stock
- 1 x 400g tin cannellini beans (or whatever beans you like)
- 100g small pasta (ditalini, macaroni or broken spaghetti)
Finishing Touches
- Parmesan rind (if you’ve got it-game changer)
- Fresh basil or parsley (optional but lovely)
- Salt and pepper, of course
- Extra virgin olive oil, for drizzling
- Freshly grated Parmesan, to serve
Equipment Needed
You don’t need a fancy kitchen setup. Here’s all you really need:
- A large pot or Dutch oven (needs to hold at least 2 litres)
- A sharp knife
- A chopping board
- Wooden spoon or spatula
- Ladle
- Grater (for the Parmesan)
- Can opener (don’t forget this. it’s always the one thing people overlook!)
How To Make Jamie Oliver’s Minestrone Soup
1. Start with your base.
Drizzle a good glug of olive oil into a large pot. Add your chopped onion, carrot, celery and garlic. Keep the heat medium-low. You want them soft, not brown. Cook for about 10-15 minutes. This is where flavor starts, so take your time.
2. Layer in flavor.
Add the oregano, chopped zucchini and whatever greens you’re using. Let them mingle for a few minutes. Stir well so everything gets coated in that base flavor.
3. Add the bulk.
Tip in the canned tomatoes and stir. Then pour in your hot vegetable stock. Give it a gentle stir and bring to a simmer.
4. Beans and pasta time.
Once your soup is gently bubbling, add the beans (liquid and all. it helps with flavor). Throw in the pasta and Parmesan rind. Let it cook until the pasta is just tender. Stir occasionally so nothing sticks to the bottom.
5. Final tweaks.
Season with salt and pepper. Taste. Add more herbs if it needs lifting. If the soup thickens too much, just splash in a bit of water or extra stock.
6. Serve it up.
Ladle into bowls. Top with a sprinkle of Parmesan, a drizzle of good olive oil and a few torn basil leaves. Optional but highly recommended.
What I Learnt
Making this soup taught me a few things I didn’t expect.
1. The base is everything.
Sautéing the vegetables slowly builds a rich foundation. It’s tempting to rush this part-but don’t. It changes the whole soup.
2. Parmesan rind is magic.
Seriously. Toss it in while the soup simmers and you get this savory depth that’s hard to replicate. No rind? The soup’s still good. But with it? It’s next level.
3. Flexibility is your friend.
Out of zucchini? Use bell pepper. No beans? Try lentils. Minestrone is less about precision and more about balance.
4. Leftovers are better.
Something wild happens overnight. The flavors deepen, the pasta softens and the whole thing becomes even more comforting. It’s soup alchemy.
Recipe Tweaks For Jamie Oliver’s Minestrone Soup
Jamie Oliver’s minestrone is a classic-full of hearty veggies, beans and pasta. But let’s be honest: there’s always room to make it your own.
1. Change Up the Veggies
Jamie’s base usually includes onions, carrots, celery and courgette (zucchini). Try swapping courgette for sweet potatoes or butternut squash in colder months. Want something more earthy? Toss in a handful of chopped mushrooms or shredded cabbage.
2. Make It Vegan-or Not
His recipe often finishes with Parmesan and maybe a swirl of pesto. To keep it vegan, use nutritional yeast instead of cheese and make or buy dairy-free pesto. On the flip side, if you eat meat and want something richer, add pancetta or Italian sausage at the start to sizzle with the onions. Total game changer.
3. Bean Boost
Jamie goes for cannellini beans but don’t stop there. Chickpeas, kidney beans or borlotti beans work just as well. Use a mix for texture, especially if you want a chunkier soup. No beans on hand? Red lentils cook fast and give a creamy feel.
4. Pasta Switch-Up
Any small pasta works-ditalini, macaroni or even broken-up spaghetti. If you’re eating gluten-free, go for rice or gluten-free pasta. Want something a bit more rustic? Toss in some cooked barley or farro instead.
5. Herbs & Spice Things Up
Jamie usually leans Italian with basil and thyme. Add a bay leaf during simmering or sprinkle in smoked paprika or chili flakes for a little kick. If you’ve got a Parmesan rind lying around, throw it into the pot while simmering. it gives crazy depth of flavor.
Storage Tips For Leftovers
Leftovers? Lucky you. Minestrone gets better the next day. Here’s how to store it like a pro:
Fridge Storage (up to 4 days):
Let the soup cool completely. Store it in an airtight container-preferably glass, so you don’t end up with stained plastic. If there’s pasta in the soup, it might soak up the broth overnight. When reheating, add a splash of hot water or stock to loosen things up.
Freezer-Friendly (up to 3 months):
Here’s the trick: if you know you’ll freeze it, leave out the pasta. Pasta doesn’t freeze well. it turns mushy. Instead, freeze the soup base and cook fresh pasta when you’re ready to serve. Divide into freezer-safe containers or bags, label with the date and lay bags flat for easy stacking.
Reheating Tips:
Thaw overnight in the fridge or microwave gently from frozen. Reheat in a pot over low-medium heat, stirring occasionally. Again, don’t forget to add a little liquid to revive the broth.
What To Eat With Jamie Oliver’s Minestrone Soup?
Minestrone is cozy and filling but pairing it right makes it even better.
1. Crusty Bread or Focaccia
A no-brainer. A big chunk of warm, crusty sourdough or rosemary focaccia is perfect for dunking. You can even rub the bread with garlic and drizzle with olive oil for an extra layer of flavor.
2. A Simple Salad
Balance the heartiness with something crisp. Try arugula with lemon juice and shaved Parmesan. Or a fennel and orange salad for brightness.
3. Cheese on the Side
A small plate with a few wedges. think Pecorino, aged Cheddar or fresh mozzarella. Add a drizzle of honey or some olives for contrast.
4. Wine, If You’re In the Mood
A glass of Chianti or Pinot Grigio pairs beautifully. Not into wine? Sparkling water with a slice of lemon or a herbal iced tea works just as well.
5. Something Sweet to Finish
Keep it Italian: a scoop of gelato, a biscotti or even just a square of dark chocolate. It wraps up the meal without going overboard.
FAQs
What Vegetables Are In Jamie Oliver’s Minestrone Soup?
The soup includes a mix of seasonal veggies like carrots, celery, potatoes, and zucchini, along with tomatoes and spinach for extra flavor.
Can I Make Jamie Oliver’s Minestrone Soup Vegetarian?
Yes! You can easily make it vegetarian by swapping the chicken stock for vegetable stock.
How Long Does Jamie Oliver’s Minestrone Soup Take To Cook?
The soup takes about 1 hour to make from start to finish, including prep time and simmering.
