James Martin Minestrone Soup is a hearty, Italian-inspired classic that transforms humble vegetables into a comforting meal. Unlike thin, watery soups, James Martin’s version is robust and substantial, packed with pancetta, cannellini beans, and pasta. It is a true “peasant dish” in the best sense—using affordable ingredients to create something deeply nourishing. A key feature of this recipe is the addition of a homemade pesto stirred in at the end, which brings a burst of fresh basil and garlic flavor to lift the rich tomato broth. It serves perfectly as a standalone lunch or a light dinner with crusty bread.
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Why You Will Love This Minestrone Soup Recipe:
- Nutrient Dense: Loaded with carrots, celery, courgettes, and beans, this soup provides a massive dose of daily vitamins and fiber in a single bowl.
- Flavor Depth: The base of pancetta (cured pork belly) provides a salty, smoky foundation that vegetables alone cannot achieve.
- Meal in a Bowl: With the addition of pasta and beans, this soup contains protein, carbohydrates, and vegetables, making it a complete meal.
- Customizable: It is an excellent “fridge raid” recipe. You can easily swap green beans for peas, add spinach, or use leftover cooked chicken.
- The Pesto Finish: The trick of adding a spoonful of fresh pesto right before serving transforms the soup from “good” to “restaurant quality.”
James Martin Minestrone Soup Ingredients
The Soup:
- 2 tbsp olive oil
- 100g pancetta or smoked bacon lardons, cubed
- 1 onion, finely chopped
- 2 carrots, peeled and diced
- 2 celery sticks, diced
- 1 courgette (zucchini), diced
- 2 garlic cloves, crushed
- 1 tbsp tomato purée
- 1 can (400g) chopped tomatoes
- 1 liter (4 cups) chicken or vegetable stock
- 1 can (400g) cannellini beans, drained and rinsed
- 100g small pasta shapes (macaroni, ditalini, or broken spaghetti)
- Salt and freshly ground black pepper
- Parmesan cheese, grated (for serving)
The Pesto (Optional but Recommended):
- 50g fresh basil leaves
- 30g pine nuts, toasted
- 30g Parmesan cheese, grated
- 1 garlic clove
- 100ml extra virgin olive oil
How To Make James Martin Minestrone Soup
- Sauté the Base: Heat the olive oil in a large saucepan or soup pot over medium heat. Add the pancetta (or bacon) and fry for 3 to 4 minutes until it starts to crisp and release its fat.
- Add Veggies: Add the chopped onion, carrots, celery, and garlic to the pot. Cook gently for 5 to 8 minutes until the onion is soft and translucent but not browned.
- Tomato Base: Stir in the tomato purée and cook for 1 minute. Pour in the can of chopped tomatoes and the chicken (or vegetable) stock. Bring the mixture to a boil.
- Simmer: Reduce the heat to low, cover, and simmer for 10 to 15 minutes until the vegetables are just beginning to tenderize.
- Add Pasta and Beans: Add the diced courgette, the drained cannellini beans, and the dry pasta to the pot. Simmer for another 8 to 10 minutes (or according to the pasta package instructions) until the pasta is al dente and the vegetables are cooked through.
- Make the Pesto (While Soup Simmers): Place the basil, toasted pine nuts, Parmesan, garlic, and olive oil into a food processor or blender. Blitz until smooth. Season with a pinch of salt.
- Season: Taste the soup. Season generously with black pepper. Be careful with salt, as the pancetta and stock may already be salty.
- Serve: Ladle the hot soup into deep bowls. Swirl a tablespoon of the fresh pesto into each bowl and top with extra grated Parmesan cheese.
Recipe Tips
- Pasta Timing: If you plan to freeze the soup or eat it over several days, consider cooking the pasta separately and adding it to individual bowls. Pasta left in soup overnight will absorb the liquid and become bloated and mushy.
- Rind Flavor: If you have a leftover wedge of Parmesan cheese, throw the hard rind into the soup while it simmers (step 4). It infuses the broth with a deep umami flavor. Remember to fish it out before serving.
- Vegetable Uniformity: Try to cut all your vegetables (carrots, celery, courgette) to roughly the same size as the beans and pasta. This ensures every spoonful has a perfect mix of ingredients.
- Vegetarian Version: To make this vegetarian, simply omit the pancetta and use a robust vegetable stock. You may want to add a pinch of smoked paprika to mimic the smokiness of the bacon.
What To Serve With Minestrone Soup Recipe?
This Minestrone Soup is best served with Crusty Italian Bread or Focaccia to dip into the broth. A simple Caprese Salad (tomato and mozzarella) makes for a fresh side dish.
How To Store Leftovers Minestrone Soup?
- Refrigerate: Store in an airtight container for up to 3 days. The soup will thicken as it sits because the pasta releases starch. You may need to add a splash of water when reheating.
- Freeze: Freeze the soup without the pasta for best results. Store for up to 3 months. Thaw overnight and boil fresh pasta to add to the reheated base.
How To Reheat Leftovers Minestrone Soup?
Important Rule: If you plan to have leftovers, cook the pasta separately and add it only to the bowls you are eating. Pasta left in the main pot overnight will absorb the broth and turn mushy.
- Stovetop: Reheat gently in a saucepan over medium heat until piping hot. Add water or stock if the soup has become too thick.
- Microwave: Heat for 2 to 3 minutes in a microwave-safe bowl, stirring halfway through.
FAQs
Yes, Borlotti beans or kidney beans are traditional alternatives. Even chickpeas work well in this recipe.
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Check Price: £12.50 »Absolutely, while fresh is best, a high-quality jarred green pesto is a perfect time-saving substitute.
To make it gluten-free, use gluten-free pasta (or rice) and ensure your stock cubes are certified gluten-free.
Try more Recipes:
- James Martin Tomato And Red Pepper Soup
- James Martin Broccoli and Stilton Soup
- James Martin French Onion Soup
Minestrone Soup Nutrition Facts
Serving Size: 1 bowl
- Calories: 350 kcal
- Total Fat: 18g
- Saturated Fat: 5g
- Cholesterol: 15mg
- Sodium: 850mg
- Total Carbohydrate: 35g
- Dietary Fiber: 8g
- Sugars: 6g
- Protein: 14g
James Martin Minestrone Soup
Course: Lunch, Dinner, Soups, MainCuisine: Italian, British, AmericanDifficulty: Easy4
servings15
minutes30
minutes350
kcalA classic minestrone relies on a “soffritto” base of onions, carrots, and celery for sweetness, while salty pancetta adds a smoky depth that vegetable stock alone can’t provide. The addition of fresh homemade pesto at the end is James Martin’s signature twist, lifting the heavy tomato broth with a burst of fresh basil and garlic.
Ingredients
- The Soup:
2 tbsp olive oil
100g pancetta or smoked bacon lardons, cubed
1 onion, finely chopped
2 carrots, peeled and diced
2 celery sticks, diced
1 courgette (zucchini), diced
2 garlic cloves, crushed
1 tbsp tomato purée
1 can (400g) chopped tomatoes
1 liter (4 cups) chicken or vegetable stock
1 can (400g) cannellini beans, drained and rinsed
100g small pasta shapes (macaroni, ditalini, or broken spaghetti)
Salt and freshly ground black pepper
Parmesan cheese, grated (for serving)
- The Pesto (Optional but Recommended)
50g fresh basil leaves
30g pine nuts, toasted
30g Parmesan cheese, grated
1 garlic clove
100ml extra virgin olive oil
Directions
- Sauté the Base: Heat the olive oil in a large saucepan or soup pot over medium heat. Add the pancetta (or bacon) and fry for 3 to 4 minutes until it starts to crisp and release its fat.
- Add Veggies: Add the chopped onion, carrots, celery, and garlic to the pot. Cook gently for 5 to 8 minutes until the onion is soft and translucent but not browned.
- Tomato Base: Stir in the tomato purée and cook for 1 minute. Pour in the can of chopped tomatoes and the chicken (or vegetable) stock. Bring the mixture to a boil.
- Simmer: Reduce the heat to low, cover, and simmer for 10 to 15 minutes until the vegetables are just beginning to tenderize.
- Add Pasta and Beans: Add the diced courgette, the drained cannellini beans, and the dry pasta to the pot. Simmer for another 8 to 10 minutes (or according to the pasta package instructions) until the pasta is al dente and the vegetables are cooked through.
- Make the Pesto (While Soup Simmers): Place the basil, toasted pine nuts, Parmesan, garlic, and olive oil into a food processor or blender. Blitz until smooth. Season with a pinch of salt.
- Season: Taste the soup. Season generously with black pepper. Be careful with salt, as the pancetta and stock may already be salty.
- Serve: Ladle the hot soup into deep bowls. Swirl a tablespoon of the fresh pesto into each bowl and top with extra grated Parmesan cheese.
Notes
- Pasta Timing: If you plan to freeze the soup or eat it over several days, consider cooking the pasta separately and adding it to individual bowls. Pasta left in soup overnight will absorb the liquid and become bloated and mushy.
Rind Flavor: If you have a leftover wedge of Parmesan cheese, throw the hard rind into the soup while it simmers (step 4). It infuses the broth with a deep umami flavor. Remember to fish it out before serving.
Vegetable Uniformity: Try to cut all your vegetables (carrots, celery, courgette) to roughly the same size as the beans and pasta. This ensures every spoonful has a perfect mix of ingredients.
Vegetarian Version: To make this vegetarian, simply omit the pancetta and use a robust vegetable stock. You may want to add a pinch of smoked paprika to mimic the smokiness of the bacon.
