Mary Berry Minestrone Soup Recipe – Hearty, Fresh & Comforting

There are soups you sip politely, and then there’s minestrone soup — the kind you scoop greedily with bread and secretly hope there’s enough for seconds. Mary Berry’s take on this Italian classic has become one of my go-to winter warmers.

The first time I made it, I was too heavy-handed with the pasta (rookie mistake) — it sucked up half the broth overnight, leaving me with what can only be described as “vegetable pasta stew.” Still tasty, but not quite soup. These days, I either undercook the pasta slightly or keep it separate, and it makes all the difference.

If you’re after a one-pot wonder that’s hearty, healthy, and ridiculously versatile, let me show you why this version is worth bookmarking.

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What Makes This Recipe Special

• Balanced but flexible – Works with whatever veg you’ve got in the fridge.
• Naturally hearty – Pasta + beans = satisfying without needing meat.
• Batch-cooking dream – Freezes beautifully, so you’ll always have a quick meal ready.
• Mary’s magic – Stripped-back steps, fuss-free, reliable.

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Ingredients + Why They Matter

• Olive oil (2 tbsp) – Gives a rich base; butter works too for a silkier start.
• Onion, carrots & celery – The holy trinity of soups; skip one and you’ll notice.
• Garlic (2 cloves) – Lifts the broth.
• Courgette (1 medium) – Adds bulk and lightness.
• Chopped tomatoes (1 tin) – Tomatoey backbone.
• Vegetable stock (1.2L) – Don’t skimp; good stock = good soup.
• Tomato purée (1 tbsp) – Deepens the tomato flavor.
• Dried mixed herbs (1 tsp) – Or Italian seasoning if you’ve got it.
• Cannellini beans (1 tin) – Creamy texture; kidney beans or butter beans also work.
• Small pasta shapes (75g) – Ditalini, macaroni, or whatever’s lurking in the cupboard.
• Salt & black pepper – To balance everything.
• Optional: Parmesan & basil – Garnish that makes it restaurant-worthy.

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Making It Yours (Without Ruining It)

• Gluten-free → Swap pasta for GF pasta or rice.
• Vegan → Skip the Parmesan or use a dairy-free alternative.
• Add meat → Stir in cooked pancetta or bacon for smoky richness.
• Make it spicy → A pinch of chili flakes or smoked paprika changes the whole vibe.
• Swap the pasta → Try barley, rice, or even orzo for a twist.

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Mistakes I’ve Made (And How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Pasta soaked all the broth	Added too much or left in too long	Cook pasta separately or slightly undercook it
Soup too thin	Stock-to-veg ratio too high	Simmer uncovered to reduce
Flavors felt flat	Not enough seasoning	Don’t be shy with salt & herbs

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How to Make Mary Berry’s Minestrone Soup

1. Sauté the veg – Heat oil, cook onion, carrots, celery 8–10 mins until softened. Add garlic, cook 1 min.
2. Add broth & tomatoes – Stir in courgette, chopped tomatoes, tomato purée, herbs, and stock. Bring to boil.
3. Simmer – Reduce heat, cook uncovered 15–20 mins until veg are tender.
4. Add pasta & beans – Stir in pasta + beans, cook another 8–10 mins (pasta al dente). Stir often.
5. Finish – Season well, ladle into bowls, garnish with Parmesan + basil if using.

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Tips From My Kitchen

• Add a Parmesan rind to the pot while simmering — magical depth of flavor.
• Double the batch — it freezes brilliantly.
• If freezing, slightly undercook pasta so it doesn’t turn mushy on reheat.
• For extra body, mash a few beans against the side of the pan before serving.

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Storage + Serving

• Fridge → 3 days in an airtight container.
• Freezer → Up to 3 months. Cool fully before freezing.
• Reheat → On stove with splash of stock/water.
• Serve with → Crusty bread, Parmesan, or a leafy side salad.

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FAQs

Q: Can I make Mary Berry minestrone soup ahead of time?
Yes! It actually tastes better the next day as flavors deepen. Store in fridge 3 days.

Q: What pasta works best in minestrone?
Small shapes like ditalini, macaroni, or orzo hold up well. Avoid long pasta like spaghetti.

Q: How do I keep pasta from going mushy in minestrone?
Either undercook it slightly, or cook pasta separately and add to bowls when serving.

Q: Can I freeze Mary Berry’s minestrone soup?
Definitely. Freeze up to 3 months. For best results, freeze without pasta and add fresh when reheating.

Q: Can I use different beans in minestrone?
Yes — kidney beans, butter beans, or even chickpeas work.

Q: Is Mary Berry’s minestrone vegetarian?
Yes, and it can be vegan if you skip the Parmesan.

Q: How do I make minestrone richer?
Add a Parmesan rind to simmer, or stir in a spoon of pesto at the end.

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Other Recipes You May Like

• Mary Berry Smoked Haddock Soup
• Mary Berry 10 Minute Tomato Soup​
• Mary Berry Stilton Broccoli Soup

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