Jamie Oliver's Minestrone Soup
Jamie Oliver's Minestrone Soup

This Recipe

  • Skill Level: Beginner
  • Serves: 6
  • Start to Finish: less than 2 hours

Nutrition Facts

Amount per serving:
Total Calories: 315
  • 900mg Sodium
  • 60g Carbs
  • 11g Fiber
  • 6g Fat
  • 1g Saturated Fat
  • 19g Sugars
  • 11g Protein
  • 177mg Calcium
  • 4mg Iron
315900mg 60g11g6g19g11g1g

This delicious dish comes from The Naked Chef, a cookbook by Jamie Oliver. When Kelly Ripa makes this soup, she substitutes a 15-ounce can of chickpeas for the pasta.


  • 10 large ripe plum tomatoes (or 2 14-ounce cans tomatoes, drained)
  • 1 tablespoon olive oil
  • 3 carrots, peeled and chopped
  • 2 leeks, outer leaves removed, chopped
  • 5 ribs celery, chopped
  • 2 red onions, chopped
  • 2 cloves garlic, finely sliced
  • 1 heaped tablespoon chopped rosemary
  • 3 cups ham, chicken, or vegetable stock
  • 1 cabbage, chopped
  • 3 handfuls basil, torn
  • 6 ounces spaghetti
  • Salt
  • Freshly ground black pepper
  • Extra-virgin olive oil
  • Grated Parmesan cheese



1. Score tomatoes and place briefly in boiling water. Remove from water, skin, seed, and roughly dice.
2. Pour olive oil into a warmed thick-bottomed pan and cook carrots, leeks, celery, onion, garlic, and rosemary over medium heat until just tender, about 15 minutes. Add tomatoes and cook 1 to 2 minutes. Add stock, bring to a boil, and simmer for 15 minutes, skimming if necessary. Add cabbage, cover the pan, and simmer for 10 minutes. Add and pasta, and simmer for 5 more minutes or longer. Taste and season. (Soup should be quite thick, full in flavor, and cabbage shouldn't be overcooked—you want to retain its deep color.) Serve with peppery extra-virgin olive oil and fresh Parmesan.

*Nutritional information includes 1/8 teaspoon added salt per serving but does not include additional olive oil or Parmesan cheese.

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