Jamie’s Minestrone is a wonderfully hearty and wholesome Italian soup packed with colorful vegetables, pasta, beans, and herbs simmered slowly in a rich tomato broth. This comforting and nourishing soup is known for its deep, savory flavor that develops as fresh ingredients blend beautifully together. Whether served as a satisfying lunch or a light dinner, this rustic soup delivers warmth and nourishment in every spoonful.
Jamie’s Minestrone:
Beloved for its versatility and simplicity, Jamie’s Minestrone is perfect for using seasonal produce and pantry staples to create something incredibly delicious. It captures the essence of Italian home cooking—resourceful, vibrant, and bursting with flavor. Ideal for feeding a crowd, meal prepping, or encouraging healthy eating, it’s a recipe that becomes a family tradition.
History:
Minestrone is one of Italy’s oldest and most traditional soups, originating in ancient Rome when people relied on inexpensive vegetables and grains for daily meals. Over generations, each region of Italy adapted the recipe based on available crops—some versions use rice instead of pasta, others include pancetta or pesto. The dish became globally popular for its simplicity and ability to evolve over time. Jamie’s modern take on this classic recipe emphasizes fresh ingredients and robust taste, making it a favorite in many households around the world.
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Jamie’s Minestrone
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 zucchini, chopped
- 1 cup green beans, chopped
- 1 cup small pasta (ditalini or macaroni)
- 4 cups vegetable broth (or chicken broth)
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon black pepper
- 1 teaspoon salt, or to taste
- 2 cups baby spinach or kale
- ¼ cup grated parmesan (for serving)
- Fresh parsley (optional)
Instructions
- Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 minutes.
- Stir in garlic and cook 1 minute until fragrant.
- Add zucchini, green beans, oregano, and basil, stirring to combine.
- Pour in vegetable broth and diced tomatoes. Bring to a boil, then reduce heat to simmer for 15 minutes.
- Add pasta and kidney beans. Cook 8–10 minutes until pasta is tender.
- Stir in spinach or kale and simmer 2 more minutes until wilted.
- Season with salt and pepper. Serve hot topped with parmesan and parsley if desired.
Notes
- Add more broth if soup thickens while cooking.
- Use gluten-free pasta if needed.
- Replace pasta with rice or quinoa for variation.
- Add crushed red pepper if you like spice.
- Soup tastes even better the next day!
Tips for Jamie’s Minestrone:
- Cut vegetables into similar sizes for even cooking.
- Add leftover cooked chicken or sausage for extra protein.
- Keep pasta separate when storing so it doesn’t absorb the soup.
- Stir in a spoonful of pesto before serving for extra depth.
- Serve with crusty bread for a hearty meal.
FAQ’s for Jamie’s Minestrone:
Q: Can I freeze minestrone soup?
Yes—freeze without pasta. Add pasta fresh after reheating.
Q: Can I use fresh tomatoes instead of canned?
Absolutely. Use 3–4 chopped ripe tomatoes.
Q: Can I make this soup vegetarian or vegan?
It is already vegetarian; omit parmesan for vegan.
Q: What other vegetables can I add?
Potatoes, peas, cabbage, squash, or corn all work well.
Q: Can I cook it in a slow cooker?
Yes—add pasta in last 20 minutes of cooking.
Conclusion:
Jamie’s Minestrone is a timeless, nourishing soup packed with bright vegetables and classic Italian flavors. Easy to customize and bursting with nutrition, this comforting recipe brings joy to the table in every season. Serve alone or with bread, salad, or grilled chicken for a complete and delicious meal.