Mary Berry Vegetable Minestrone Recipe

Nutty Parmesan cheese and hearty arborio rice elevate this Mary Berry vegetable minestrone to a rustic favorite you’ll always want at the heart of your family lunch table. It’s delicious with warm crusty bread, a drizzle of extra virgin olive oil, a sprinkle of fresh parsley, a side of roasted garlic; in fact most things.

Mary Berry Vegetable Minestrone Recipe Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 celery stalks, chopped
• 2 carrots, finely diced
• 1 x 400 g can chopped Italian plum tomatoes
• 1 tablespoon tomato purée
• 1 garlic clove, crushed
• Salt and freshly ground black pepper
• 1.5 litres (2 1/2 pints) chicken or vegetable stock
• 1 x 400 g can cannellini or red kidney beans, drained and rinsed
• 250 g (8 oz) leeks, trimmed and finely sliced
• 125 g (4 oz) Savoy cabbage, finely shredded
• 2 tablespoons arborio (risotto) rice
• Grated Parmesan cheese, for serving

How To Make Mary Berry Vegetable Minestrone Recipe

1. Sauté the vegetable base: Heat the olive oil in a large, heavy-based saucepan or Dutch oven over medium heat. Add the chopped onion, celery, and carrots. Cook gently, stirring frequently, for about 5 minutes until the vegetables begin to soften and release their aromatics.
2. Build the tomato broth: Add the canned tomatoes, tomato purée, and crushed garlic to the pan. Season generously with salt and black pepper. Stir well to combine, then pour in the chicken or vegetable stock. Increase the heat to high and bring the liquid to a boil.
3. Begin the first simmer: Once boiling, cover the pan with a tight-fitting lid and lower the heat to a gentle simmer. Cook for 15 minutes, stirring occasionally. This initial simmer allows the root vegetables to become tender and the tomato base to deepen in flavor.
4. Add the greens and grains: Stir in the drained beans, sliced leeks, shredded Savoy cabbage, and the arborio rice. Replace the lid and continue to simmer for a further 20 minutes. During this time, the rice will release its starch, naturally thickening the soup, and the cabbage will become perfectly tender.
5. Adjust and serve: Taste the minestrone and adjust the seasoning with more salt or pepper if needed. Serve the soup piping hot in deep bowls, accompanied by a bowl of freshly grated Parmesan cheese for everyone to help themselves.

Recipe Tips

• The Rice Secret: Mary Berry specifically uses arborio (risotto) rice in her minestrone. Unlike long-grain rice, arborio releases starch that gives the broth a velvety, rich consistency.
• The Pasta Alternative: If you don’t have arborio rice on hand, follow Mary’s “Cook’s know-how”: use 30g (1 oz) of broken spaghetti instead. Add it at the same stage as the cabbage.
• Cabbage Choice: Savoy cabbage is preferred for its crinkled leaves and robust flavor, which stands up well to long simmering without becoming mushy.
• Vegetable Prep: Dicing the carrots and celery finely ensures that every spoonful of soup contains a perfect balance of all the ingredients.

What To Serve With Mary Berry Vegetable Minestrone Recipe?

This Mary Berry Vegetable Minestrone Recipe is a hearty, wholesome meal that needs a bready or savory pairing! A Chunk of Warm Ciabatta or Focaccia is the quintessential choice for mopping up the tomato-rich broth. For a more indulgent lunch, a side of Garlic and Herb Bruschetta adds a lovely crunch that pairs perfectly with the soft vegetables! A dollop of Basil Pesto stirred in at the end or a glass of Chilled Chianti pairs wonderfully with the Parmesan and tomato notes.

How To Store Mary Berry Vegetable Minestrone Recipe

• Refrigerate: Store leftovers in an airtight container for up to 3 days. Note that the rice will continue to absorb liquid as it sits, so the soup will thicken significantly.
• Reheat: Warm gently on the stovetop over medium heat. You will likely need to add a splash of extra stock or water to loosen the consistency back to a soup.
• Freezing: This soup freezes well for up to 3 months. However, the rice and cabbage may be slightly softer upon thawing. Thaw overnight in the fridge before reheating.

Mary Berry Vegetable Minestrone Recipe Nutrition Facts

• Calories: 250–167 kcal (depending on 4–6 servings)
• Total Fat: 8 g
• Saturated Fat: 1.5 g (without Parmesan)
• Cholesterol: 0 mg (if using vegetable stock)
• Sodium: 890 mg
• Total Carbohydrates: 28 g
• Protein: 10 g
• Fiber: 7 g

Nutrition information is based on Mary Berry’s estimates.

FAQs

Mary Berry Vegetable Minestrone Recipe

Recipe by Emily HartwoodCourse: SoupsCuisine: Italian-BritishDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

40

minutes

Calories

250

kcal

A classic, thick, and hearty Italian vegetable soup featuring arborio rice, Savoy cabbage, and cannellini beans.

Ingredients

• 1.5L chicken or vegetable stock

• 400g can chopped tomatoes & 1 tbsp purée

• 400g can beans (drained)

• 1 onion, 2 celery stalks, 2 carrots

• 250g leeks, 125g Savoy cabbage

• 2 tbsp arborio rice & Parmesan

Directions

• Sauté onion, celery, and carrots in oil for 5 mins.
• Add tomatoes, purée, garlic, and stock; bring to a boil.
• Simmer covered for 15 minutes.
• Add beans, leeks, cabbage, and rice; simmer for 20 minutes.
• Taste for seasoning and adjust salt/pepper.
• Serve hot with grated Parmesan.

Notes

• Arborio rice provides a unique thickness to the broth.
• For a traditional look, ensure all vegetables are diced to a similar size.
• This soup is even better the next day when the flavors have fully melded.