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Mary Berry Minestrone Soup Recipe
Saim Thour

Mary Berry Minestrone Soup

A hearty Italian-style vegetable soup packed with seasonal vegetables, cannellini beans, small pasta, and a rich tomato and herb broth. Perfect as a comforting lunch or light dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 People
Course: Soup
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 large onion finely chopped
  • 2 garlic cloves minced
  • 2 celery sticks diced
  • 2 carrots diced
  • 1 medium courgette chopped
  • 400 g chopped tomatoes
  • 1 tbsp tomato purée
  • 1 litre vegetable stock or beef stock
  • 400 g can cannellini beans drained and rinsed
  • 100 g green beans sliced
  • 75 –100g small pasta ditalini, macaroni, or small shells
  • 1 tsp dried oregano or mixed herbs
  • 1 bay leaf
  • 150 g shredded Savoy cabbage or spinach
  • 2 tbsp fresh basil chopped
  • Salt to taste
  • Freshly ground black pepper to taste
For Serving
  • Grated Parmesan cheese
  • Extra fresh basil
  • Drizzle of olive oil
  • Crusty bread

Method
 

  1. Heat the olive oil in a large saucepan over medium heat.
  2. Add the onion, garlic, celery, and carrots, and cook until softened.
  3. Stir in the courgette, chopped tomatoes, tomato purée, oregano, and bay leaf.
  4. Pour in the stock and bring to a gentle boil.
  5. Reduce the heat and simmer for 10 minutes.
  6. Add the cannellini beans and green beans, then simmer for another 10 minutes.
  7. Stir in the pasta and cook until tender.
  8. Add the shredded cabbage or spinach during the final few minutes of cooking.
  9. Remove the bay leaf and stir in the fresh basil.
  10. Season with salt and black pepper.
  11. Serve hot with grated Parmesan, a drizzle of olive oil, and crusty bread.

Notes

  • Cook the pasta separately if making the soup ahead to prevent it from becoming too soft.
  • Add extra stock when reheating if the soup has thickened.
  • Mash a few beans for a naturally thicker broth.
  • Use seasonal vegetables to customise the recipe.
  • Freeze without the pasta for the best texture.