Jamie Oliver's Year-Round Recipes (2024)

Jamie Oliver's Year-Round Recipes (1)

5.20.13

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    Celebrity Health Tips, Food and Nutrition, Healthy Recipes, People + Personalities

    We had a blast celebrating the simple, but meaningful Food Revolution Day with Jamie and all of you this year. But just because the day has come and gone, doesn’t mean you have to leave the whole-food, healthy recipes in the dust! One of the easiest ways to keep your family in balance is to gather a few staple recipes like this one that you can rely upon no matter the evening and no matter the season. Jamie shares a few tips below for making this nourishing soup that can feed a single diner, a table full of family or even a few easy-going dinner guests. Here’s Jamie…

    This is a basic but lovely vegetable soup – it’s jam-packed fully of goodness and will do anyone who eats it the world of good! You can either keep it hearty and chunky or you can cook the soup without the pasta in it, whiz it up in a blender, pour it back in the saucepan with some pasta and cook until the pasta is soft. Delicious!

    Soup is a great way to make the most of seasonal produce – vary your choices throughout the year and stock up on what’s in season. Make up a big batch of soup, even if you’re only cooking for yourself and you can keep the rest in the fridge for light suppers, packed lunches, and even freeze portions in sandwich bags to eat another day.

    Save the rinds from your Parmesan cheese and pop into your soup for some extra flavour, just remember to remove before serving – those little pieces of rind that you’d normally throw away are super tasty and not to be wasted. This soup is also great for using up any odds and ends of pasta – bash up any big pieces up so they cook a bit quicker.

    • All-Season Minestrone Soup

    • Equipment

      Large pan with lid
      Large knife
      Small knife
      Chopping board
      Measuring spoons
      Measuring jug
      Scales
      Large spoon

    • Ingredients

      2 rashers (strips!) of bacon, the best quality you can afford
      1 clove garlic
      1 red onion
      2 carrots
      2 sticks celery
      1 courgette
      1 small leek
      1 large potato
      1 to 1 1/3 cup chickpeas
      a large handful curly kale
      olive oil
      ½ teaspoon dried oregano
      1 fresh bay leaf
      2 cans of good-quality chopped tomatoes
      1 liter vegetable stock, preferably organic
      2 handfuls of mixed small pasta shapes
      sea salt and freshly ground black pepper
      optional: a bunch of fresh basil, Parmesan cheese

    • Directions

      Finely slice the bacon. Peel and finely chop the garlic and onion. Trim and chop the carrots, celery and courgette. Cut the ends off the leeks, quarter them lengthways, wash them under running water and cut them into 1cm slices.

      Scrub and dice up the potato. Drain and rinse the chickpeas. Remove the woody stalks from the kale and roughly chop the leaves.

      Heat a large pan over a medium heat and add a lug of olive oil. Throw in the bacon and fry it gently until it starts to turn brown and smell fantastic. Add the garlic, onion, carrots, celery, courgette, leek, oregano and bay leaf and cook slowly for about 15 minutes, stirring now and then, until the vegetables have softened.

      Add the tomatoes, potato, chickpeas and vegetable stock, then cover with a lid and bring everything slowly to the boil. Simmer for about 30 minutes, then check (with the tip of a knife) that the potato is soft and cooked through.

      After that, add the kale and pasta, and cook for 10 more minutes, until the pasta is cooked. If the soup is too thick for you after cooking the pasta, thin it with a little more stock or water.

      The basil is optional but I think it is a nice little addition. If you decide to use it, stir some chopped leaves into the soup. Finish by seasoning with a little sea salt and freshly ground black pepper and pass the Parmesan around the table for people to grate over their soup.

      Enjoy!

    Jamie Oliver's Year-Round Recipes (4)

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    Comments

    1. I have a pot of this cooking on the stove. It smells and tastes delicious! My family is going to love it.

      Kristin | 05.22.2013 | Reply

    Leave A Comment

    Jamie Oliver's Year-Round Recipes (2024)

    FAQs

    What is Jamie Oliver's most famous recipe? ›

    This steak sarnie recipe remains one of Jamie Oliver's most famous dishes.

    Is Jamie Oliver a Michelin chef? ›

    And the second name in this European ranking — none other than Jamie Oliver — doesn't hold a single Michelin star, despite being the subject of 4.4 million Google searches last year, compared with 1 million for Alain Ducasse.

    Does Jamie Oliver have a wife? ›

    Personal life. In July 2000, Oliver married former model and writer Juliette Norton, usually known as "Jools".

    Has Jamie Oliver got a new cookbook out? ›

    “With over 130 recipes, Simply Jamie is full of delicious, achievable recipes that will slot right into the rhythms of your week – from 20-minute-to-table dishes and no-time-to-shop cupboard rescues to weekend wins that create smart leftover ideas, making mealtimes a doddle in the days that follow,” PMJ said.

    What did Gordon Ramsay say about Jamie Oliver? ›

    Ramsay heatedly referred to Oliver as a "one-pot wonder" and said that the last time he had complained about food was at one of Oliver's restaurants. In 2010, Ramsay made additional negative comments in which he called Oliver a mere cook instead of a chef (via Daily Mail).

    Is Gordon Ramsay more popular than Jamie Oliver? ›

    On a global scale, the great chef ranks 12th, while Gordon Ramsay and Jamie Oliver are the world's two most popular chefs.

    Who is richer, Jamie or Gordon? ›

    Jamie Oliver (net worth $300 million) Gordon Ramsay (net worth $220 million) Nobu Matsuhisa (net worth $200 million) Wolfgang Puck (net worth $120 million)

    What happened to Jamie Oliver? ›

    In the years since, Oliver has been focused on growing his international restaurant estate, which currently operates across 24 markets worldwide and has plans to reach 200-plus sites by 2027​​.

    How much weight has Jamie Oliver lost? ›

    I lost 12 kilos (two stone) quite quickly and I didn't do it through not eating. I ate a lot, more than I used to.”

    Why did Jamie Oliver close all his restaurants? ›

    Jamie Oliver has spoken about how rising rents and rates contributed to the downfall of his UK restaurant business. Speaking on the News Agents podcast, Oliver said he hadn't “lost faith” in the restaurant industry and that he was still a “restaurateur at heart”.

    What restaurant does Jamie Oliver work in? ›

    • 1 restaurant. Jamie Oliver Catherine St. ...
    • 1 restaurant. Chequer Lane. ...
    • 20+ restaurants. Jamie's Italian. ...
    • 3 restaurants. Jamie Oliver Kitchen. ...
    • 15+ restaurants. Jamie Oliver's Pizzeria. ...
    • 2 restaurants. Jamie Oliver's Diner. ...
    • 10+ restaurants. Jamie's Deli. ...
    • 1 location + online. The Jamie Oliver Cookery School.

    Which chef taught Jamie Oliver? ›

    Born in Minori on the Amalfi Coast, Gennaro Contaldo is one of the most respected chefs in London and is widely known as the man who taught Jamie Oliver all he knows about Italian cooking.

    What is Jamie Oliver's style of cooking? ›

    Italian cuisine has always been Oliver's forte

    He appreciated the simplicity and the emphasis on the quality of produce. After completing catering college, he went to Gennaro Contaldo, an experienced Italian chef working under Antonio Carluccio at his Italian restaurant on Neal Street.

    Are Jamie Oliver's recipes any good? ›

    almost everything I tried is truly delicious and very flavourful, as always with Jamie. except for some breakfast dishes, it's all main courses, which is ideal for weeknight inspiration.

    Was Jamie Oliver a vegetarian? ›

    In a week, he goes vegan for a day and a half and then goes vegetarian twice a week, the remaining days he sticks to his usual diet. It's definitely a step in the right direction. He also believes that this is the right way for meat eaters to make a smooth transition, by including vegan days into their weekly routine.

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