This hearty and comforting minestrone soup is inspired by Jamie Oliver’s classic approach. Packed with fresh vegetables, beans, and pasta, it’s a nutritious and flavorful dish perfect for any season. Easy to prepare and highly customizable, this soup delivers warmth and satisfaction in every spoonful.
Total Time:45 minutes
Yield:4 servings
Ingredients
2 tablespoons olive oil
1 onion, finely chopped
2 carrots, diced
2 celery stalks, chopped
2 cloves garlic, minced
1 zucchini, chopped
1 cup green beans, chopped
1 can (400g) chopped tomatoes
4 cups vegetable stock
1 can (400g) cannellini beans, drained
½ cup small pasta (ditalini or elbow)
1 cup spinach or kale
1 teaspoon dried oregano
Salt and black pepper to taste
Fresh basil (optional, for garnish)
Grated Parmesan cheese (optional)
Instructions
Heat olive oil in a large pot over medium heat.
Add onion, carrots, and celery. Cook for 5–7 minutes until softened.
Stir in garlic and cook for 1 minute until fragrant.
Add zucchini and green beans, then cook for another 3–4 minutes.
Pour in chopped tomatoes and vegetable stock. Stir well.
Add beans, oregano, salt, and pepper. Bring to a boil.
Reduce heat and simmer for 15 minutes.
Add pasta and cook until tender (about 8–10 minutes).
Stir in spinach or kale and cook for 2–3 minutes.
Taste and adjust seasoning if needed.
Serve hot, garnished with basil and Parmesan if desired.
Notes
Use seasonal vegetables for the best flavor and freshness.
Add pasta separately if planning to store leftovers.
For a thicker soup, mash some beans before serving.
