Jamie Oliver 's "hearty and nutritious" minestrone soup is a favourite in the chef's busy household. "We make it every month and all the kids love it – it’s one of the dishes where they always go in for seconds," Jamie, a father of five, shared. Taking only 30 minutes to cook, there will be enough to feed up to eight people, meaning it's more than likely you'll have plenty left over for another day.
"To serve, reheat in a pan, stirring often until piping hot through," Jamie instructed, revealing how simple it is to eat the soup for another day. Here's how to make Jamie 's "wholesome" minestrone soup that can help to keep you warm during the cold winter months. Minestrone soup One clove of garlic Two small onions Olive oil Two fresh bay leaves Two carrots Two sticks of celery Two large handfuls of seasonal greens, such as savoy cabbage, curly kale, chard One vegetable stock cube 400g tin of plum tomatoes Two x 400g tins of beans, such as cannellini, butter, or mixed 100g dried pasta Parmesan cheese, Grana Padano or vegetarian alternative, to serve Extra virgin olive oil Crusty bread, to serve Method Peel and finely chop the garlic and onion.
Put a large shallow casserole pan on a medium-high heat with one tablespoon of olive oil. Add the garlic and the bay leaves, followed by the onions. 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 minute.
