Jamie's minestrone

Jamie's minestrone


2089 people made this

About this recipe: Make a weeknight supper special - serve this hearty soup with crusty bread and salad.


Serves: 8 

  • 3 tablespoons olive oil
  • 3 cloves garlic, chopped
  • 2 onions, chopped
  • 4 stalks celery, chopped
  • 5 carrots, sliced
  • 500ml (17 fl oz) chicken stock
  • 500ml (17 fl oz) water
  • 2 (600g) jars passata
  • 100ml (4 fl oz) red wine
  • 1 (400g) tin kidney beans, drained
  • 250g (9 oz) green beans, trimmed
  • 75g (3 oz) spinach, rinsed
  • 3 courgettes, quartered and sliced
  • small handful chopped fresh oregano
  • good handful chopped fresh basil
  • salt and freshly ground black pepper to taste
  • 75g (3 oz) stellette soup pasta
  • 2 tablespoons freshly grated Parmesan cheese to serve
  • 1 tablespoon 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 sauté garlic for 2 to 3 minutes. Add onion and sauté for 4 to 5 minutes. Add celery and carrots, sauté for 1 to 2 minutes.
  2. Add chicken stock, water, passata and wine; bring to the boil, stirring frequently. Reduce heat to low and add kidney beans, green beans, spinach, courgette, oregano, 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.


If you can't find stellette soup pasta, use the smallest pasta shape you can find.

Recently viewed

Reviews (7)


Used different ingredients. Fabulous recipe! I did some substitutions though: I used potatoes instead of courgette, and I added white wine instead of red. This is a great recipe that can easily be modified to suit both your tastes and whatever you have in the cupboard. Husband loved it! - 24 Jul 2008


I've used this recipe every winter since I found the posting. The first stage of sauteing the aromatic veggies is so important. It is the basis for a terrific soup. Thank you, Jaime! This is comfort food at its best. - 24 Jul 2008


- Rated on - 24 Apr 2016

Write a review

Click on stars to rate