James Martin Minestrone Soup

This hearty minestrone is the kind of soup that feels like a proper meal: rich tomato broth, tender vegetables, creamy beans, and just enough pasta to make it satisfying. Roasting part of the veg first gives you a deeper, sweeter flavour without any extra fuss. It’s an easy, beginner-friendly recipe, and you’ll have it on the table in about 1 hour 5 minutes, including prep.

Ingredients

For the roasted vegetables

• 200g cherry tomatoes
• 1 red pepper, deseeded and chopped into 2cm pieces
• 1 medium courgette, chopped into 2cm pieces
• 2 garlic cloves, peeled and left whole
• 1 tbsp olive oil
• Pinch of fine sea salt and black pepper

For the soup

• 1 tbsp olive oil (plus extra to serve)
• 150g pancetta, diced (optional)
• 1 large onion, finely chopped
• 2 carrots, peeled and diced
• 2 celery sticks, diced
• 1 leek, washed and finely sliced
• 2 garlic cloves, finely chopped
• 1 tbsp tomato purée
• 1 tsp dried oregano
• 1 bay leaf
• 1 x 400g tin chopped tomatoes
• 1.2 litres chicken or vegetable stock, hot
• 1 Parmesan rind (optional)
• 1 x 400g tin cannellini beans, drained and rinsed
• 100g small pasta (ditalini, small shells, or macaroni)
• 100g green beans, trimmed and cut into 2cm lengths
• 2 large handfuls kale or spinach
• Fine sea salt and black pepper, to taste

To finish

• Freshly grated Parmesan
• Small handful basil or parsley, chopped
• A drizzle of good olive oil

How to Make James Martin Minestrone Soup

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Line a large tray (or lightly oil it) so the vegetables roast rather than steam.
• Roast the veg: Add the cherry tomatoes, pepper, courgette, and 2 whole garlic cloves to the tray. Drizzle with 1 tbsp olive oil, season well, then roast for 20 minutes until softened and lightly charred at the edges.
• Start the soup base: While the veg roasts, warm a large pot over medium heat with 1 tbsp olive oil. If using pancetta, cook it for 4 to 5 minutes until it starts to turn golden.
• Soften the vegetables: Add the onion, carrots, celery, and leek with a pinch of salt. Cook for about 10 minutes, stirring often, until everything softens and smells sweet.
• Mix in the flavour builders: Stir in the chopped garlic, tomato purée, oregano, and bay leaf. Cook for 1 minute so the purée caramelises slightly and the garlic turns fragrant.
• Simmer: Pour in the chopped tomatoes and hot stock. Add the Parmesan rind if you have one, then tip in the roasted vegetables (including the roasted garlic). Bring to a gentle simmer and cook for 15 minutes.
• Cook the pasta: Stir in the cannellini beans and green beans. Add the pasta and simmer for 8 to 12 minutes, stirring now and then, until the pasta is just tender.
• Finish and cool briefly: Add the kale or spinach for the final 2 minutes. Taste and season, then remove the bay leaf and Parmesan rind. Let the soup rest for 5 minutes so the flavours settle before serving.
• Assemble the bowls: Ladle into warm bowls and top with grated Parmesan, chopped herbs, and a small drizzle of olive oil.

Tips

How do I stop the pasta turning mushy?

If you know you’ll have leftovers, cook the pasta separately and add a spoonful to each bowl as you serve. Pasta keeps drinking the broth as it sits, so this one small change makes day two minestrone taste just as good as day one.

What if my minestrone tastes flat?

Add a pinch more salt first, then try a small squeeze of lemon or a teaspoon of red wine vinegar. Finish with Parmesan and olive oil, which adds both seasoning and richness.

How can I thicken minestrone soup without cream?

Mash a few spoonfuls of beans against the side of the pot, or blitz one ladle of soup and stir it back in. This keeps the soup hearty while staying true to classic minestrone.

Can I make this vegetarian but still deeply savoury?

Yes. Use vegetable stock, skip the pancetta, and keep the Parmesan rind if you eat cheese. If you want it fully vegetarian (no Parmesan), add a teaspoon of miso paste or a splash of soy sauce at the end for depth.

Serving Suggestions

• Crusty bread or warm focaccia for dipping
• A simple green salad with lemon and olive oil
• Extra grated Parmesan and cracked black pepper at the table
• Roasted garlic butter on toast for a more indulgent side

Storage

Room temperature

Cool the soup quickly and do not leave it out for more than 2 hours. Once it’s no longer steaming, transfer to containers and refrigerate.

Refrigerator

Store in an airtight container for up to 4 days. If the pasta has been cooked in the soup, expect it to soften as it sits. Add a splash of stock or water when reheating to loosen.

Freezing

Freeze for up to 3 months. For best texture, freeze the soup without the pasta and add freshly cooked pasta when reheating. Defrost overnight in the fridge, then reheat gently on the hob until piping hot.

Nutrition

• Calories: 330 kcal
• Carbohydrates: 44 g
• Protein: 16 g
• Fat: 10 g
• Saturated Fat: 3 g
• Sodium: 820 mg

Nutrition values are estimates and will vary depending on the stock, pasta, and toppings you use.

FAQs

James Martin Minestrone Soup

Recipe by Milli Rose

0.0 from 0 votes

Course: SoupCuisine: ItalianDifficulty: Easy

Servings

6

bowls

Prep time

20

minutes

Cooking time

45

minutes

Total time

65

minutes

Calories

330

kcal

1

hour 

5

minutes

A hearty, flavour-packed minestrone with roasted veg, beans, pasta, and a rich tomato broth. Easy to make, deeply comforting, and perfect for batch cooking.

Ingredients

• 2 tbsp olive oil, plus extra to serve

• 200g cherry tomatoes

• 1 red pepper, deseeded and chopped into 2cm pieces

• 1 medium courgette, chopped into 2cm pieces

• 4 garlic cloves, peeled (2 left whole for roasting, 2 finely chopped)

• 150g pancetta, diced (optional)

• 1 large onion, finely chopped

• 2 carrots, peeled and diced

• 2 celery sticks, diced

• 1 leek, washed and finely sliced

• 1 tbsp tomato purée

• 1 tsp dried oregano

• 1 bay leaf

• 1 x 400g tin chopped tomatoes

• 1.2 litres chicken or vegetable stock (hot)

• 1 Parmesan rind (optional, but brilliant for flavour)

• 1 x 400g tin cannellini beans, drained and rinsed

• 100g small pasta (ditalini, macaroni, or small shells)

• 100g green beans, trimmed and cut into 2cm lengths

• 2 large handfuls kale or spinach

• Fine sea salt and black pepper, to taste

• Freshly grated Parmesan and basil or parsley, to serve

Directions

• Preheat the oven to 200°C (180°C fan). Tip the cherry tomatoes, pepper, courgette, and 2 whole garlic cloves onto a tray, drizzle with olive oil, season, and roast for 20 minutes until softened and lightly charred at the edges.
• Warm a large soup pot over medium heat with a little olive oil. Add pancetta (if using) and cook for 4 to 5 minutes until it starts to turn golden.
• Add onion, carrots, celery, and leek with a pinch of salt. Cook for 10 minutes, stirring often, until softened but not browned.
• Stir in the chopped garlic, tomato purée, oregano, and bay leaf. Cook for 1 minute to take the raw edge off the garlic and purée.
• Add chopped tomatoes, hot stock, Parmesan rind (if using), and the roasted vegetables. Simmer gently for 15 minutes.
• Stir in cannellini beans and green beans, then add the pasta. Simmer for 8 to 12 minutes, stirring now and then, until the pasta is just tender.
• Add kale or spinach for the final 2 minutes. Taste and adjust seasoning, then remove the bay leaf and Parmesan rind.
• Rest the soup for 5 minutes, then serve with grated Parmesan, chopped herbs, and a small drizzle of olive oil.

Notes

• For make-ahead minestrone, cook the pasta separately and add it to each bowl when reheating so it stays perfectly al dente.
• A Parmesan rind adds a savoury depth. If you do not have one, add extra grated Parmesan at the table.
• To thicken the soup slightly, mash a few beans against the side of the pot before serving.