Kate's Cuisine

Jan 08 2014

Jamie’s Minestrone Soup

Jamie's Minestrone Soup

When I had an abundance of tomatoes and butternut squash in my kitchen (thanks, Grandma!) I knew at least some of them were screaming out to be put into a soup. Never having made minestrone soup before, I looked for a recipe and came upon this one from Jamie Oliver. I have to say, it is delightful! Making a few substitutions (such as swapping zucchini for squash, and adding green beans and corn,) were necessary as they’re what I had on hand, but man! Is this ever a great bowl of soup! And don’t worry about the high price tag. One pot of this will last you for days, even a week if you’re the only one eating it.

1 tablespoon olive oil $0.03
2 strips bacon, finely chopped $0.60
1 clove garlic, peeled and chopped $0.01
1 red onion, peeled and finely chopped $0.65
2 carrots, chopped $0.34
2 celery stalks, chopped $0.26
1 cup green beans, cut into pieces $1.75
1 small leek, washed and chopped $1.25
1/2 teaspoon dried oregano $0.10
1 bay leaf $0.16
8 tomatoes, roughly chopped $2.24
1 butternut squash, diced $4.02
1 can garbanzo beans, drained and rinsed $1.28
4 cups low-sodium vegetable broth $2.00
1/2 cup small pasta $0.11
1/2 cup basil, chopped $1.99
1 teaspoon sea salt $0.01
1 teaspoon black pepper $0.01
5 tablespoons Parmesan cheese $0.90

Total Cost    $17.71

1.) Heat a large pot over medium heat and add the olive oil. Add the bacon and fry it gently until it starts to turn brown and smell fantastic. Add the garlic, onion, carrots, celery, oregano, and bay leaf. Cook slowly for about 15 minutes, stirring now and then, until the vegetables have softened.

2.) Add the tomatoes, squash, chick peas, green beans, and vegetable broth, then cover with a lid and bring everything slowly to the boil. Simmer for about 30 minutes, then check (with the tip of a paring knife) that the squash is soft and cooked through.

3.) Then add the pasta and corn and cook for 10 more minutes, until the pasta is cooked. If the soup is too thick for you after cooking the pasta, thin it with a little more broth or water.

4.) At the last minute add the basil and season with salt and pepper. Place the Parmesan cheese on the table for people to sprinkle onto their soup.

5.) Serve and enjoy!

2 responses so far

2 Responses to “Jamie’s Minestrone Soup”

  1. Jason Thomason 14 Jan 2014 at 6:13 am

    This soup looks lovely. Soups are generally saved for fall and winter here, but using summer squash as a base sounds nice and light!

  2. kateon 14 Jan 2014 at 7:32 am

    Thanks very much, Jason! I have to admit, this is now one of my favourite soups and I can’t wait to make it again. Thanks for stopping by, and I hope to see you around on the site again!

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