Recipes › Soup › Jamies Minestrone Recipe

Jamies Minestrone Recipe

Recipe by Pedro M. A. Neves

This vibrant Italian minestrone is a rustic vegetable and bean soup that celebrates the simplicity of seasonal produce. Packed with hearty vegetables, tender beans, and finished with fresh basil and a drizzle of olive oil, it's a warming, nourishing dish that represents the soul of Italian home cooking.

Ingredients

• 3 tablespoons extra virgin olive oil
• 1 medium onion, diced (150g)
• 3 cloves garlic, minced
• 2 medium carrots, cut into 1cm dice (250g)
• 3 celery stalks, cut into 1cm dice (150g)
• 400g canned diced tomatoes
• 2 medium zucchini, cut into 1cm dice (300g)
• 150g fresh green beans, cut into 2cm pieces
• 200g diced potatoes (1cm cubes)
• 1 can (400g) cannellini beans, drained and rinsed
• 1 can (400g) borlotti beans, drained and rinsed
• 1.5 liters vegetable or chicken stock
• 1 teaspoon dried oregano
• 1 bay leaf
• 150g small pasta (ditalini or small shells)
• Salt and freshly ground black pepper to taste
• Fresh basil leaves (about 15g)
• Parmesan cheese for serving
• Red pepper flakes (optional)

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the diced onion, carrot, and celery. Sauté for 8-10 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.

2. Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.

3. Pour in the canned tomatoes with their juice and stir well, scraping the bottom of the pot. Add the oregano and bay leaf, then cook for 2-3 minutes to combine flavors.

4. Add the stock and bring the mixture to a boil over medium-high heat, then reduce to a simmer.

5. Add the potatoes, zucchini, green beans, and both cans of drained beans. Stir well and return to a simmer. Cook for 15-20 minutes until the potatoes are nearly tender.

6. Add the pasta and cook for 8-10 minutes, stirring occasionally, until the pasta is tender and vegetables are completely cooked. Season with salt and pepper to taste.

7. Remove from heat and tear fresh basil leaves directly into the pot. Stir gently to combine.

8. Ladle into bowls and serve hot. Drizzle each serving with additional olive oil, top with grated Parmesan cheese, and red pepper flakes if desired.

Substitutions

• Use canned chickpeas or lentils instead of one variety of bean for different texture and nutrition
• Replace fresh basil with fresh parsley if basil is unavailable
• Substitute ditalini pasta with broken spaghetti, small penne, or other small pasta shapes
• Use vegetable stock instead of chicken stock for a fully vegetarian version

Tips

• Prepare all vegetables before starting to cook so they can be added in sequence without pausing the cooking process
• Do not overcook the pasta; add it near the end so it remains slightly firm and doesn't become mushy in the broth
• This soup tastes even better the next day as the flavors meld together, making it ideal for meal prep
• Use high-quality extra virgin olive oil for the final drizzle to enhance the soup's flavor

Minestrone, meaning 'big soup' in Italian, has been a staple of Italian family tables for centuries, varying by region and season based on available vegetables. This humble soup embodies the Italian philosophy of cucina povera—peasant cooking that transforms simple, affordable ingredients into deeply satisfying meals.

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