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Posted 09-10-2016

This is my Twist on Jamie´s Classic Minestrone for The Jamie Oliver Food foundation. I have added un - traditional Butter Beans, fresh spinach and veggies. I personally love the basil addition to this dish.
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1 onion

3 garlic cloves

1 beef tomato

2 sticks of celery

2 carotts

olive oil

1 courgette

1 small bunch of fresh spinach

1 cup of butter beans (pre cooked)

500 ml organic veggie stock

2-4 cherry tomatoes to garnish

fresh basil


  1. Start by making a sofrito – frying off the aromatic ingredients to make the base of your soup. Peel and finely chop the onions and garlic, then chop the carrots and celery.
  2. Add a glug of olive oil to the pan and place over a medium heat. Stir in butter beans, chopped tomatoes and sauté gently (lower the heat if needs be) for 15 to 20 minutes, or until everything is soft but not coloured.
  3. Add the veggie stock to the softened veggies and bring to the boil. Tip in 1 tbs of tomato puree and bring back to the boil, and simmer on a low heat for around 15 minutes.
  4. If the soup is too thick, add a little stock or water.
  5. Season to taste, then add spinach leaves (saving a few to serve) and dress with halved cherry tomatoes and some fresh basil.
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