Alice Rose Minestrone is less a fixed recipe than a way of cooking, built around a slow-cooked base of vegetables and whatever seasonal produce is available.
What marks out a good one is depth: a soup that tastes of more than just boiled vegetables in tomato water, with a savoury richness running through it.
This version builds that depth with a patient soffritto, a Parmesan rind simmered in the broth, and a handful of cannellini beans that thicken the soup naturally. It’s hearty enough to be a meal on its own.
Why a Parmesan Rind and a Slow Soffritto Give Minestrone Its Depth
The Parmesan rind is a trick worth knowing. Dropped into the simmering broth, it slowly softens and releases a savoury, salty, umami richness into the liquid, giving the soup a depth that vegetables and stock alone can’t provide.
It’s usually thrown away, so it’s essentially a free flavour booster, and it’s removed once the soup is done.
The soffritto, the slow-cooked base of onion, carrot and celery, is the other foundation. Cooking it gently for at least ten minutes, until sweet and soft, builds a layer of flavour that everything else sits on top of.
Rushing it leaves the soup tasting thin and raw. Adding vegetables in order of how long they take to cook, and adding the pasta last, keeps everything at its best rather than reduced to mush.
Ingredients for Gordon Ramsay Minestrone Soup
- 3 tbsp olive oil
- 1 large onion, finely diced
- 2 carrots, diced
- 2 celery sticks, diced
- 3 garlic cloves, finely chopped
- 2 courgettes, diced
- 1 x 400g tin chopped tomatoes
- 2 tbsp tomato purée
- 1.5 litres vegetable or chicken stock
- 1 Parmesan rind
- 1 x 400g tin cannellini beans, drained and rinsed
- 100g small pasta (ditalini or small shells)
- 100g green beans, trimmed and chopped
- 2 handfuls spinach or cavolo nero, shredded
- Salt and freshly ground black pepper
- Fresh basil and grated Parmesan, to serve
How to Make Gordon Ramsay Minestrone Soup — Step by Step
Step 1 — Build the Soffritto
Heat the olive oil in a large pot over medium heat. Add the onion, carrot and celery, and cook gently for 10–12 minutes, until soft and sweet. Add the garlic and cook for a further minute.
Step 2 — Add the Tomatoes
Stir in the tomato purée and cook for 1 minute. Add the chopped tomatoes and cook for 3–4 minutes.
Step 3 — Add the Stock and Rind
Pour in the stock, add the Parmesan rind, and bring to a simmer. Cook for 15 minutes.
Step 4 — Add the Firmer Vegetables
Add the courgettes, green beans and cannellini beans. Simmer for 10 minutes.
Step 5 — Cook the Pasta
Add the small pasta and cook for a further 8–10 minutes, until just tender.
Step 6 — Add the Greens
Stir in the spinach or cavolo nero and cook for 2 minutes, until wilted.
Step 7 — Season
Remove the Parmesan rind. Season generously with salt and pepper.
Step 8 — Serve
Ladle into bowls and top with torn basil and grated Parmesan.
My Top Tips for the Best Gordon Ramsay Minestrone Soup
Cook the soffritto slowly for the full time, as this builds the sweet, savoury base that gives the whole soup its flavour.
Add a Parmesan rind to the broth, since it releases a deep, savoury richness that stock alone can’t provide.
Add the vegetables in stages, based on how long they take to cook, so nothing is overcooked by the time the soup is ready.
Cook the pasta in the soup rather than separately, as it absorbs flavour from the broth, but add it near the end to avoid it turning mushy.
Season generously at the end, since beans and pasta soak up salt and the soup can taste flat until properly seasoned.
Serving Suggestions
Serve with crusty bread or garlic toast, a drizzle of good olive oil, and plenty of grated Parmesan. A spoonful of pesto stirred through each bowl adds a fresh, herby lift.
How to Store Gordon Ramsay Minestrone Soup
In the fridge: Store in an airtight container for up to 4 days. The pasta will continue to absorb liquid and soften, so loosen with a splash of stock when reheating.
In the freezer: Freezes well for up to 3 months, ideally without the pasta, which turns mushy once thawed. Cook fresh pasta and add it when reheating.
Gordon Ramsay Minestrone Soup Recipe
Ingredients
Method
- Cook onion, carrot, celery 10–12 minutes. Add garlic.
- Add purée and tomatoes, cook 3–4 minutes.
- Add stock and Parmesan rind, simmer 15 minutes.
- Add courgettes, green beans and cannellini beans, simmer 10 minutes.
- Add pasta, cook 8–10 minutes.
- Add greens, cook 2 minutes.
- Remove rind, season generously.
- Serve with basil and Parmesan.
Notes
Frequently Asked Questions About Gordon Ramsay Minestrone Soup
Can I use different vegetables?
Yes — minestrone is flexible, so use whatever’s in season, such as leeks, peas, potatoes or fennel, adding firmer vegetables earlier and tender ones later.
Where do I get a Parmesan rind?
Save the rinds from finished blocks of Parmesan and store them in the freezer, ready for soups and stews. Many delis and supermarkets also sell them cheaply.
Can I make this soup vegetarian?
Yes — it’s already vegetarian if made with vegetable stock, though note that Parmesan isn’t strictly vegetarian, so use a vegetarian hard cheese if needed.
Why is my minestrone watery?
This usually means it needs a longer simmer, or less stock. Let it bubble gently for a few more minutes, or mash a few of the beans against the side of the pot to thicken it.
