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Minestrone soup

Serves 6
Prep time: 15 mins
Cooking time: 45 mins

Much more than a soup, this hearty minestrone is a meal in a bowl. The flavours will develop over time, so it is often tastier the day after making – the perfect leftovers meal!



  • 2-3 tablespoons Pams Pure Olive Oil 
  • 4 slices Pams Finest Streaky Bacon (Free Range and Dry Cured), roughly chopped 
  • 1 Pams Organic Red Onion, diced 
  • 2 cloves garlic, sliced 
  • 2 medium sized Pams Carrots, diced 
  • 2 sticks Pams Celery, sliced 
  • 1 litre (4 cups) Pams Vegetable Stock 
  • 2 x 400g cans Pams Italian Diced Tomatoes 
  • 2 medium Pams All Purpose Potatoes, peeled and diced 
  • 75g Pams Finest Mini Salami, sliced 
  • 1 large Pams Courgette, grated 
  • 400g can Pams Cannellini Beans, drained and rinsed 
  • Salt and freshly ground black pepper 
  • Parsley to garnish 
View the method
  1. Heat the oil in a large saucepan over a medium heat and cook the bacon, onion, garlic, carrots and celery for 10 minutes, stirring at times.  
  2. Add the stock, tomatoes and potatoes.  Bring to the boil and then simmer for 20 minutes until the potatoes are just tender.   
  3. Add the salami, courgette and cannellini beans and cook for a further 15 minutes. 
  4. Taste the soup and add salt and pepper as needed (the bacon and stock may mean that you don’t need extra salt!). 
  5. Serve sprinkled with chopped parsley. 
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