This substantial Mary Berry Minestrone Soup Recipe is a hearty Italian classic brimming with smoked bacon, root vegetables, and tender pasta. Simmered in a rich tomato broth and finished with a vibrant swirl of pesto, it offers a comforting, complete meal in a bowl that warms the soul on the chilliest of days.
Mary Berry Minestrone Soup Ingredients
The Savory Base:
- 150g (5 oz) Smoked streaky bacon: Snipped into small pieces. The rendered fat provides a smoky depth that vegetable oil alone cannot match.
- 1 tbsp Olive oil: For frying.
- Aromatics: 2 onions (chopped), 2 carrots (diced), 2 celery sticks (diced), and 1 garlic clove (crushed).
- 225g (8 oz) Potatoes: Peeled and cut into small cubes to thicken the broth naturally.
The Broth & Fillers:
- 1 (400g) can Chopped tomatoes: Provides acidity and color.
- 1 tbsp Tomato purée: For concentrated richness.
- 1.2 litres (2 pints) Chicken or Vegetable stock: A robust liquid base.
- 55g (2 oz) Small dried pasta: Shapes like small shells, macaroni, or ditalini work best.
- 175g (6 oz) Savoy cabbage: Shredded; adds a delightful crunch and fresh green color.
The Topping:
- 3 tbsp Green pesto: Mary’s signature finishing touch for a burst of basil.
- Parmesan cheese: Freshly grated, for serving.
How To Make Mary Berry Minestrone Soup
- Crisp the Bacon: Heat the olive oil in a large, deep saucepan or stockpot over medium heat. Add the snipped bacon and fry for about 5 minutes until the fat renders and the edges become crispy and golden.
- Soften the Veg: Add the chopped onions, diced carrots, and celery to the pan with the bacon. Cook over high heat for about 5 minutes, stirring frequently, until the vegetables begin to soften but still hold their shape. Stir in the crushed garlic and cook for 30 seconds.
- Build the Broth: Add the cubed potatoes, the can of chopped tomatoes, the tomato purée, and the stock. Stir well to combine. Season with salt and pepper (be careful with salt due to the bacon and stock).
- Simmer: Bring the soup to a rolling boil. Reduce the heat to a simmer, cover loosely with a lid, and cook for about 30 minutes. The vegetables should be tender.
- Cook the Pasta: Add the dried pasta to the pot. Simmer for another 10 minutes (or until the pasta is al dente—cooked but firm).
- Add Greens: Stir in the shredded Savoy cabbage. Cook for just 3–5 minutes more. You want the cabbage to wilt but retain its bright green color and texture; do not let it turn into mush.
- Finish and Serve: Check the seasoning. Ladle the hot soup into bowls. Top each serving with a generous spoonful of pesto and a dusting of grated Parmesan cheese.
Recipe Tips
- Pasta Timing: Pasta expands significantly in soup. If you plan to reheat this later, the pasta will soak up the broth and become very soft. For make-ahead batches, cook the pasta separately and add it just before serving.
- Vegetarian Twist: To make this vegetarian, simply omit the bacon (use a little more olive oil) and use vegetable stock.
- Pesto Power: Do not stir the pesto into the whole pot. Adding it as a garnish allows the basil aroma to hit the diner immediately and keeps the flavor bright rather than cooked out.
- Uniform Chopping: Try to cut the carrots, celery, and potatoes into pieces roughly the same size as the pasta shapes. This ensures every spoonful has a balanced mix of ingredients.
What To Serve With Minestrone Soup
- Garlic Bread: Crunchy, buttery garlic bread is the ultimate dipper.
- Focaccia: A slice of rosemary focaccia complements the Italian flavors.
- Red Wine: A medium-bodied Chianti pairs beautifully with the tomato base.
- Green Salad: A simple side salad lightens up the carb-heavy meal.
How To Store Minestrone Soup
- Refrigerate: Store cooled soup in an airtight container for up to 3 days. It will thicken as it cools.
- Reheat: Add a splash of water or stock to loosen the soup and heat gently on the stovetop.
- Freeze: Freeze without the pasta if possible, as pasta can become grainy when thawed. If freezing with pasta, consume within 1 month for best quality.
Mary Berry Minestrone Soup Nutrition Facts
- Calories: 280 kcal
- Fat: 12g
- Carbohydrates: 30g
- Protein: 12g
- Fiber: 6g
Nutrition information is estimated per serving (without bread).
FAQs
Can I use beans instead of potatoes?
Yes. You can swap the potatoes for a can of drained cannellini beans or borlotti beans for a more traditional Italian texture and higher protein content.
Can I use spaghetti?
Yes, break standard spaghetti into small 1-inch pieces before adding it to the pot.
Is Savoy cabbage necessary?
Mary uses Savoy for its crinkled texture and sweet flavor, but you can substitute kale or spinach. Add spinach at the very last minute as it wilts instantly.
Try More Recipes:
- Mary Berry Watercress Soup Recipe
- Mary Berry Pea and Mint Soup Recipe
- Mary Berry Cauliflower Soup Recipe
Mary Berry Minestrone Soup Recipe
Description
A filling, bacon-infused vegetable soup with pasta, finished with Mary’s signature touch of pesto and parmesan.
Ingredients
Instructions
- Fry bacon in oil until crisp.
- Add onion, carrot, celery; soften (5 mins).
- Add potatoes, tomatoes, puree, and stock.
- Simmer 30 minutes.
- Add pasta; cook 10 minutes.
- Add cabbage; cook 3-5 minutes.
- Serve topped with pesto and cheese.
Notes
- Bacon adds a crucial smoky depth.
- Cook pasta al dente to prevent mushiness.
- Cabbage should remain slightly crunchy.
- Serve with extra parmesan at the table.
Mary Berry Minestrone Soup Recipe
