Mary Berry Vegetable Minestrone Recipe

This Mary Berry Vegetable Minestrone Recipe is a hearty and classic recipe, which is made with cannellini beans and Savoy cabbage. It’s the perfect weeknight dinner, ready in about 50 minutes.

Mary Berry Vegetable Minestrone Ingredients

• 2 tbsp olive oil
• 1 onion, chopped
• 2 celery stalks, chopped
• 2 carrots, finely diced
• 1 x 400 g can chopped Italian plum tomatoes
• 1 tbsp tomato purée
• 1 garlic clove, crushed
• salt and black pepper
• 1.5 litres (2 1/2 pints) chicken or vegetable stock
• 1 x 400 g can cannellini or red kidney beans, drained
• 250 g (8 oz) leeks, trimmed and finely sliced
• 125 g (4 oz) Savoy cabbage, finely shredded
• 2 tbsp arborio (risotto) rice
• grated Parmesan cheese, to serve

How To Make Mary Berry Vegetable Minestrone

1. Sauté the base vegetables: Heat the olive oil in a large saucepan. Add the onion, celery, and carrots and cook gently for 5 minutes, stirring, until they begin to soften.
2. Add tomatoes and stock: Add the canned tomatoes, tomato purée, and crushed garlic to the pan. Season with salt and pepper, stir everything together, then pour in the stock. Bring to a boil over a high heat.
3. Simmer the soup: Cover the pan, lower the heat to maintain a gentle simmer, and cook for 15 minutes, stirring occasionally.
4. Add the remaining ingredients: Add the drained beans, sliced leeks, shredded cabbage, and arborio rice to the soup. Continue to simmer for a further 20 minutes, or until the rice and vegetables are tender.
5. Serve with cheese: Taste the soup and adjust the seasoning if necessary. Serve hot, with a bowl of grated Parmesan cheese for everyone to help themselves.

Recipe Tips

• What kind of rice is best for minestrone? Arborio rice is great because it releases starch and makes the soup creamy. If you don’t have it, you can use any short-grain white rice. Alternatively, small pasta shapes like ditalini or small shells are also traditional.
• Can I use different vegetables? Absolutely. Minestrone is a great way to use up whatever vegetables you have. Zucchini, green beans, or spinach are all excellent additions. Add quicker-cooking vegetables along with the leeks and cabbage.
• Can I add pasta instead of rice? Yes. Add about 60g (2oz) of a small pasta shape for the last 10-12 minutes of cooking, or until al dente.
• How to make this soup even heartier? For a non-vegetarian version, you can add diced pancetta or bacon at the very beginning and cook it with the onions.

What To Serve With Minestrone

This is a complete meal in a bowl, but it’s best served with:

• Crusty Italian bread for dipping
• A drizzle of good quality extra virgin olive oil
• Freshly grated Parmesan cheese

How To Store Minestrone

• Refrigerate: Allow the soup to cool completely. Store in an airtight container in the refrigerator for up to 4 days. The rice or pasta will absorb more liquid, so you may need to add a splash of stock when reheating.
• Freeze: Minestrone freezes well. Let it cool, then pour it into freezer-safe containers. It can be stored for up to 3 months. Thaw overnight and reheat gently.

FAQs

• Is this recipe vegan? To make this recipe vegan, ensure you use vegetable stock and serve it with a vegan Parmesan alternative or omit the cheese.
• Can I make this soup gluten-free? Yes. The soup is naturally gluten-free as it uses rice. If you choose to use pasta, make sure to use a gluten-free variety.
• Why is my rice mushy? This can happen if the soup is overcooked after the rice is added, or if it sits for too long before serving. The rice will continue to cook and absorb liquid. For the best texture, serve it as soon as the rice is tender.

Try More Recipes:

• Mary Berry’s Clam Chowder Recipe
• Mary Berry’s French Onion Soup Recipe
• Mary Berry’s Asparagus Soup Recipe

Mary Berry Vegetable Minestrone Recipe

Course: SoupsCuisine: British

Servings

4

servings

Prep time

15

minutes

Cooking time

40

minutes

Calories

250

kcal

A classic, hearty Italian vegetable soup packed with beans, vegetables, and rice.

Ingredients

• 2 tbsp olive oil
  

• 1 onion, chopped
  

• 2 celery stalks, chopped
  

• 2 carrots, diced
  

• 1 x 400 g can chopped tomatoes
  

• 1 tbsp tomato purée
  

• 1 garlic clove, crushed
  

• 1.5 litres (2 1/2 pints) vegetable stock
  

• 1 x 400 g can cannellini beans, drained
  

• 250 g (8 oz) leeks, sliced
  

• 125 g (4 oz) Savoy cabbage, shredded
  

• 2 tbsp arborio rice
  

• salt and black pepper
  

• grated Parmesan cheese, to serve

Directions

• Heat oil in a large pan. Add onion, celery, and carrots and cook for 5 minutes.
  
• Add tomatoes, tomato purée, garlic, and seasoning. Pour in the stock and bring to a boil.
  
• Cover and simmer for 15 minutes.
  
• Add beans, leeks, cabbage, and rice. Simmer for a further 20 minutes until tender.
  
• Taste for seasoning and serve hot with grated Parmesan cheese.