Jamie's Minestrone

    Jamie's Minestrone

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    2077 people made this

    About this recipe: Make a weeknight supper special - serve this hearty soup with crusty bread, salad and a nice merlot!

    Serves: 8 

    • 2 tablespoons (30ml) olive oil
    • 3 cloves garlic, chopped
    • 2 onions, peeled and chopped
    • 4 stalks celery, chopped
    • 5 carrots, peeled and sliced
    • 2 cups (500ml) chicken stock or vegetable stock
    • 2 cups (500ml) water
    • 2 x700ml (or similar weight) jars passata or crushed tomatoes
    • 1/2 cup (125ml) red wine
    • 1 tin (400g) kidney beans, drained
    • 250g green beans, trimmed
    • 100g spinach, rinsed
    • 3 courgette, quartered and sliced
    • small handful chopped fresh oregano
    • good handful chopped fresh Italian basil
    • salt and freshly ground black pepper to taste
    • 100g small sized pasta - like risoni or stelline
    • 2 tablespoons freshly grated Parmesan cheese to serve
    • 1 tablespoon (15ml) extra virgin olive oil (optional)

    Prep:35min  ›  Cook:50min  ›  Ready in:1hr25min 

    1. In a large stockpot over medium low heat heat olive oil and fry garlic for 2 to 3 minutes. Add onion continue frying for 4 to 5 minutes. Add celery and carrots, fry further 1 to 2 minutes.
    2. Add the stock, water, passata and wine; bring to the boil, stirring frequently. Reduce heat to low and add kidney beans, green beans, spinach, courgette, oregano, Italian basil, salt and pepper. Simmer for 30 to 40 minutes, the longer the better. Add pasta during the last 10 minutes of cooking.
    3. Once pasta is tender, ladle soup into bowls and sprinkle with Parmesan cheese. Serve with a drizzle of olive oil, if desired.

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