Mary Berry’s Minestrone Soup is a vegetable-based Italian soup featuring seasonal vegetables, cannellini beans, and small pasta cooked together in a tomato and herb-infused broth. The result is a thick, flavourful soup that can be served as a light main or hearty starter.
Olive oil – 2 tbsp
Onion – 1 large, finely chopped
Garlic – 2 cloves, minced
Celery – 2 sticks, diced
Carrots – 2 medium, diced
Courgette – 1 medium, chopped
Tinned chopped tomatoes – 400g can
Tomato purée – 1 tbsp
Vegetable stock – 1 litre (4 cups)
Cannellini beans – 400g can, drained and rinsed
Small pasta (e.g., macaroni or ditalini) – 100g
Cabbage or spinach – 1 handful, shredded
Dried mixed herbs – 1 tsp
Fresh basil – 2 tbsp, chopped
Salt and freshly ground black pepper – to taste
Parmesan cheese – for serving (optional)
Heat the olive oil in a large pan over medium heat. Add the onion, garlic, carrots, and celery, and cook gently for 5–7 minutes, stirring occasionally, until softened but not browned.
Stir in the tinned tomatoes, tomato purée, and vegetable stock. Add the mixed herbs, then bring to a gentle boil. Reduce the heat and simmer for 10 minutes.
Add the courgette and cannellini beans, then continue to simmer for another 10 minutes until the vegetables are tender.
Stir in the small pasta, season with salt and pepper, and simmer for 8–10 minutes, or until the pasta is cooked through. Add a little extra stock or water if the soup becomes too thick.
Add the cabbage or spinach and cook for 2 minutes until just wilted. Stir in the fresh basil for a fragrant finish.
Ladle into bowls and top with a sprinkle of grated Parmesan and a drizzle of olive oil if desired. Serve with crusty bread for a satisfying meal.
Find it online: https://maryberrycooks.co.uk/mary-berry-pea-and-mint-soup/