SIMPLE MINESTRONE SOUP RECIPES

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MINESTRONE SOUP | JAMIE OLIVER RECIPES



Minestrone soup | Jamie Oliver recipes image

This hearty and nutritious minestrone soup is brilliant at embracing what you’ve got in your fridge. We make it every month and all the kids love it – it’s one of the dishes where they always go in for seconds. It’s super-easy to tweak according to the vegetables you have in the house – embrace the seasons but also use the best of your freezer and store cupboard, let it flex for you. And if you want to keep it veggie, leave out the bacon and just go straight to the veg.

Total Time 30 minutes

Yield 8

Number Of Ingredients 14

4 rashers of higher-welfare smoked streaky bacon optional
olive oil
1 clove of garlic
2 small onions
2 fresh bay leaves
2 carrots
2 sticks of celery
2 large handfuls of seasonal greens, such as savoy cabbage, curly kale, chard
1 vegetable stock cube
1 x 400 g tin of quality plum tomatoes
2 x 400 g tins of beans, such as cannellini, butter, or mixed
100 g dried pasta
Parmesan cheese to serve
extra virgin olive oil

Steps:

    1. Put a large shallow casserole pan on a medium-high heat.
    2. Finely slice the bacon, if using, and sprinkle into the pan with 1 tablespoon of olive oil, stirring occasionally while you prep your veg.
    3. Peel and finely chop the garlic and onion, adding the garlic to the pan with the bay leaves as soon as the bacon turns golden, followed by the onions.
    4. 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.
    5. Crumble in the stock cube, pour in the tinned tomatoes, breaking them up with your spoon, then add 1 tin’s worth of water.
    6. Pour in the beans, juice and all, then add a pinch of sea salt and black pepper.
    7. Shred your greens and sprinkle into the pan, top up with 600ml 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.
    8. Season the soup to perfection, then serve it with a grating of Parmesan cheese and a drizzle of extra virgin olive oil. A sprinkling of fresh baby basil leaves will always be delicious, if you’ve got them, and my kids enjoy it with a dollop of pesto on top, too.

Nutrition Facts : Calories 171 calories, FatContent 3.7 g fat, SaturatedFatContent 0.7 g saturated fat, ProteinContent 8.1 g protein, CarbohydrateContent 28.5 g carbohydrate, SugarContent 7.1 g sugar, SodiumContent 0.8 g salt, FiberContent 5.4 g fibre

EASY MINESTRONE SOUP RECIPE | JAMIE OLIVER SOUP RECIPES



Easy minestrone soup recipe | Jamie Oliver soup recipes image

Hearty and nutritious, minestrone soup is a tasty crowd-pleaser and is super-easy to tweak according to the vegetables you have in the house.

Total Time 1 hours 20 minutes

Yield 8

Number Of Ingredients 18

1 clove of garlic
1 red onion
2 carrots
2 sticks of celery
1 courgette
1 small leek
1 large potato
1 x 400 g tin of cannellini beans
2 rashers of higher-welfare smoked streaky bacon
olive oil
½ teaspoon dried oregano
1 fresh bay leaf
2 x 400 g tins of plum tomatoes
1 litre organic vegetable stock
1 large handful of seasonal greens such as savoy cabbage, curly kale, chard
100 g wholemeal pasta
½ a bunch of fresh basil optional
Parmesan cheese

Steps:

    1. 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.
    2. Cut the ends off the leek, quarter it lengthways, wash it under running water, then cut into 1cm slices. Add to the bowl.
    3. Scrub and dice the potato. Drain the cannellini beans, then set aside. Finely slice the bacon.
    4. 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.
    5. 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.
    6. 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.
    7. 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...
    8. Remove and discard any tough stalks bits from the greens, then roughly chop.
    9. Using a rolling pin, bash the pasta into pieces while it’s still in the packet or wrap in a clean tea towel.
    10. To check the potato is cooked, pierce a chunk of it with a sharp knife – if it pierces easily, it’s done.
    11. 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.
    12. Add a splash more stock or water to loosen, if needed.
    13. 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.

Nutrition Facts : Calories 175 calories, FatContent 2.3 g fat, SaturatedFatContent 0.5 g saturated fat, ProteinContent 9.5 g protein, CarbohydrateContent 28.9 g carbohydrate, SugarContent 8.9 g sugar, SodiumContent 0.24 g salt, FiberContent 7.9 g fibre

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EASY MINESTRONE SOUP RECIPE | JAMIE OLIVER SOUP RECIPES
Hearty and nutritious, minestrone soup is a tasty crowd-pleaser and is super-easy to tweak according to the vegetables you have in the house.
From jamieoliver.com
Total Time 1 hours 20 minutes
Calories 175 calories per serving
    1. 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.
    2. Cut the ends off the leek, quarter it lengthways, wash it under running water, then cut into 1cm slices. Add to the bowl.
    3. Scrub and dice the potato. Drain the cannellini beans, then set aside. Finely slice the bacon.
    4. 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.
    5. 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.
    6. 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.
    7. 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...
    8. Remove and discard any tough stalks bits from the greens, then roughly chop.
    9. Using a rolling pin, bash the pasta into pieces while it’s still in the packet or wrap in a clean tea towel.
    10. To check the potato is cooked, pierce a chunk of it with a sharp knife – if it pierces easily, it’s done.
    11. 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.
    12. Add a splash more stock or water to loosen, if needed.
    13. 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.
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