£1 Wonders
By Jamie Oliver
With cheesy garlic bread
About the recipe
Wholesome, hearty and full of flavour, homemade minestrone is a beautiful thing. Use this as a principle recipe – ducking and diving around the seasons and swapping in whatever veg you already have. It also makes a cracking batch-cook recipe, so you can save money and energy, and get ahead for busier days.
Recipe From
£1 Wonders
By Jamie Oliver
2 rashers of smoked back bacon
olive oil
3 cloves of garlic
2 teaspoons dried thyme
2 carrots
2 sticks of celery
2 onions
2 x 400g tins of plum tomatoes
2 x 400g tins of cannellini beans
1 sweetheart cabbage
200g spaghetti
400g self-raising flour, plus extra for dusting
125g mature Cheddar cheese
½ x 190g jar of green pesto
GET AHEAD
This soup is perfect for batch cooking – it’ll keep in the fridge for up to 3 days or the freezer for up to 3 months. Just remember when you’re batch cooking to let food cool thoroughly before freezing – break it down into portions so it cools quicker, and get it into the freezer within 2 hours. And make sure everything is labelled for future reference so you’re not playing freezer roulette! Simply thaw in the fridge before use, and use within 48 hours, reheating until piping hot throughout. If you’ve frozen cooked food, don’t freeze it again after reheating it.
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